Tex-Mex Beef Enchiladas

I saw these enchiladas on Peachtree Cooking while browsing for a meal using beef for the week. I was intrigued by the use of the chipotle chile in the sauce because I really like that flavor--and what do you know, I loved the new sauce :-)! Here is my adapted version...

2 Tbs. olive oil
1/4 cup cornstarch
1 can chicken broth
1 T chili powder
1/2 t garlic powder
1 t cumin
1/4 chopped cilantro
1/2 a chipotle chile in adobo sauce, minced, plus 1 Tbs. adobo sauce from the can
1 small onion, finely chopped
2 garlic cloves, minced
3/4-1 lb. lean ground beef
salt and pepper
corn torillas
1 1/2 cups shredded cheddar cheese
1/4 cup chopped cilantro

Preheat oven to 350.
Make the sauce: in a saucepan, heat 1 1/2 Tbs. olive oil over medium. Add cornstarch and cook, whisking for one minute. Add broth, spices, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, add cilantro and simmer until lightly thickened, about 10 minutes.
Make the filling: In a nonstick skillet, heat remaining 1/2 Tbs. olive oil over medium high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring until cooked through, about 8 minutes.
Spoon 1/4 cup sauce in bottom of an 8 inch square (I used 9x13) baking dish. Set aside. Make enchiladas: Stack tortillas and warm in foil in the oven. Fill each with a heaping 1/4 cup beef mixture and 2 Tbs. cheese; tightly roll up. Raise oven heat to 450. Arrange enchiladas in dish and top with remaining sauce and cheese at the very top. Bake uncovered until hot and bubbly, about 15-20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro.