Preheat your oven to 400 degrees.

In the cast iron skillet (or whatever oven safe skillet you cook with) add the ground beef. Cook until there is only a little pink remaining. Add the chopped onions and minced garlic. Cook until the onions are just starting to become translucent. Remove from heat.

In your blender make the enchilada sauce by adding the chicken broth, tomato sauce, chipotle chilis with sauce, chili powder, garlic powder, onion powder, cumin, salt and pepper. Blend until the ingredients are combined.

Add the sauce to the meat mixture and stir together.

Remove a little over half the meat and sauce mixture from the pan.

In the pan over the remaining meat mixture layer five corn tortillas and half of the cheese. Add all but a cup of the remaining meat mixture to the pan. Then layer with five corn tortillas and the other half of the cheese reserving some cheese for the topping.

Add the last of the meat mixture and the remaining cheese to the top of the pan.

Bake at 400 degrees for 10 minutes. The cheese will be melted and the mixture will be boiling slightly.