In a cast iron skillet, begin browning the meat over medium heat. When the meat begins to brown, stir in ½ the yellow onion and green chiles. Season with salt and pepper to taste. Continue cooking until the meat is cooked through. Set aside.

In a pot, add the guajillo chiles with ½ cup water, the remaining ½ yellow onion and 1 teaspoon garlic. Simmer over medium heat until the peppers soften slightly.

Remove the onions and peppers from the pot. Remove the stems and the seeds from the chiles. Chop and place the onions and chiles in a blender. Stir in the tomato sauce, 2 teaspoons garlic, chile powder, cumin and ancho chile. Salt and pepper, to taste. Blend until smooth.

Pour the mixture back into the pot. Add the chicken broth and simmer on medium-low for a couple minutes, stirring occasionally.

Spread a light, even layer of the sauce on the bottom of a 12” Dutch oven or large casserole dish.

Spoon the meat mixture onto the tortillas, sprinkle with cheese and tightly roll. Place in the Dutch oven and repeat with the remaining meat, cheese and tortillas.

Spoon the remaining sauce over the enchiladas. Bake at 350 degrees F for about 25 minutes or until tortillas soften. Sprinkle an even amount of cheese on top and continue baking until melted.