In a large deep pot cook ground beef and half a minced onion. When beef is cooked, drain fat.

Add chili powder, paprika, ground cumin, minced garlic, salt, black pepper, cayenne, and garlic powder to meat pot. Cook a few minutes or until fragrant.

Crush canned tomatoes with your hand and add to meat pot along with juices. Stir in the beef broth too. The chili gravy will be very thin.

Bring to a gravy pot to a boil, reduce to a simmer and cook uncovered for one hour, stirring occasionally.

After 30 minutes of the chili gravy simmering, prepare the corn tortillas.

Preheat oven to 350 degrees.

Heat 1/4" oil in a skillet over medium heat. Fry both sides of tortilla for 2 seconds a side. Transfer to a plate lined with paper towels. Repeat until all tortillas are cooked.

Place the other half of the chopped onion in a microwave safe bowl with a few splashes of water. Cover and microwave 40 seconds or so. When the onions cool down, toss them with the shredded cheese in a large bowl.

After the chili has cooked for one hour, combine 1/3 cup water and 1/3 cup of cornstarch in a bowl, stir to combine, making sure there are no lumps. Pour cornstarch mixture into the chili gravy and continue cooking gravy 10 -15 minutes stirring often. The chili gravy will begin to thicken.

Prepare a large deep casserole dish by spraying it with non-stick spray. Transfer a thin layer of chili gravy to the casserole dish.

Roll tortillas by filling them with 1/3 cup cheese/onion mixture. Place the tortilla rolls seam-side down in the prepared enchilada casserole dish.

Top tortilla rolls with the hot chili gravy.

Top enchiladas with some more cheese.

Cover the casserole dish with foil.

Bake @ 350 for 10 minutes.

Remove foil and return to the oven for 2-3 minutes.

Let enchiladas sit on the counter for at least 5 minutes before serving.