Toast 1.5 oz Dried anchos chilis (no seeds) over med-low heat until fragrent. Place in a large bowl, top with 2 cups beef broth, microwave for 5 min, let stand to soften.
Heat oil in large frying pan, add both diced onions, cook until translucent and softened, add all of the garlic, stir until well mixed, remove 1/2 to a bowl, continue cooking the remaining 1/2, adding 1/4 cup tomato paste, 1 tsp cumin. Cook for 5 min or until the tomato paste is brown (4-5 min).
Add the steeping chili and broth mix to blender with 1 tbsp Chipolte in Adobo and onion/tomato mix, blend 1 min until sauce is smooth. Let sit until needed.
Cook lean ground beef in frying pan, season with 1/2 table tsp salt (1 tsp kosher), 1 tsp ground cumin, 1 tsp ground coriander. Cook for 2 min. Add reserved onion/garlic mix. Cook until done.
Remove to bowl and add 1/4 cup of the chili sauce, 1.5 cups grated MJ cheese, 2 tbsp chopped fresh cilantro.
Brush 12x6" tortilas with oil, place in 400 deg oven for 5 min until warmed and soft.
Put 1/2 cup chili sause in the botom of 9x13 pan, spread around.
Place 1/4 cup beef in the centre of the tortila, roll and place seem side down in the pan.
Top enchiladas with sauce, add 1/2 cup MJ cheese grated. Cook at 400 for 15 min, edges should be bubbling and cheese browned.
Let sit for 10 min before serving.
