Preheat Oven
Preheat your oven to 400°F (200°C).

Cook the Beef Mixture
Heat your cast iron skillet (or any oven-safe skillet) over medium heat. Add the ground beef and cook until just a little pink remains. Stir in chopped onions and minced garlic and cook until fragrant and the onions start turning translucent. Remove from heat.

Make the Enchilada Sauce
While the meat cooks, make the sauce. In a blender, combine chicken broth, tomato sauce, chipotle chilis with some adobo sauce, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Blend until smooth.

Combine and Layer
Pour the blended sauce over the beef mixture and stir to combine. Remove about half of the mixture from the pan and set aside.

• Layer 5 corn tortillas on top of the remaining meat in the skillet.

• Add half of the cheese (1 cup Monterey Jack + 1 cup cheddar).

• Spoon the rest of the meat mixture on top, reserving about 1 cup for the final layer.

• Add the final 5 corn tortillas, then top with the remaining meat and sprinkle on the last bit of cheese.

Bake
Place the skillet in your preheated oven and bake for 10 minutes, or until the cheese is melted and bubbling around the edges.

Serve
Let it cool slightly before serving. Garnish with fresh cilantro, diced avocado, or a dollop of sour cream if desired.