Enchiladas and Homemade Sauce

First preheat the oven to 350 deg F.  Next, start the Homemade Enchilada sauce.  First heat 2 Tablespoons of olive oil in a pot, once hot, add 2 Tablespoons of flour and cook one minute to make a roux.  Next add 2 Tablespoons of chili powder (more for spicier), 1 tsp of garlic powder (or a Tablespoon of fresh garlic), 1 tsp of cocoa powder (yes, cocoa powder), 1 tsp salt, 1 tsp cumin, and 1 tsp of oregano.  Mix all spices into the roux until well blended.  Next slowly whisk in 2 cups of chicken broth.  Once the chicken broth is incorporated, add 1-28 ounce can of tomatoes.  Simmer the Sauce for 15 minutes.  While the Sauce is simmering, cook 1 pound of ground beef in a skillet (use ground turkey or chicken for a healthier option).  Add any desired spices to the meat while cooking.  Once the meat is completely cooked, remove the ground meat from the skillet and cook each side of each corn tortilla in the skillet for about 30 seconds each side.  As soon as all the corn tortillas are cooked, dip them in the enchilada sauce, set them on a plate where you can roll them, fill them with the cooked ground meat and shredded cheese, roll them up, and finally put them in an enchilada pan seam side down.  Once your pan is full (I usually have enough corn tortillas, 24 pack, and sauce to make 2 pan fulls and I freeze one) top it with the leftover sauce (you should have a lot), then top with cheese and pop in the preheated oven for about 20 min.