BEEF ENCHILADA CASSEROLE

Can be made the day before then refrigerated until ready to use and it will definitely be a hit in your home. MEAT INGREDIENTS 1 LB. 80/20 ground beef (drained) 1/2 tsp garlic powder 1/2 tsp onion powder 1 tsp pepper 1 tsp salt 2 TBSP canned green chilies ENCHILADA SAUCE 3 Tbsp melted butter (unsalted butter) (you can add little bit more if needed) 3 Tbsp All purpose flour 2 1/2 Tbsp chili powder (I used Gebhardts) 1 Tbsp paprika 3 C. Chicken Broth (low sodium) 2 tsp garlic powder 1 tsp onion powder 1 tsp ground cumin 2 tsp tomato paste 1 tsp chicken bouillon (you can add more if you like) 1 tsp oregano 1/2 tsp sugar 1/2 tsp pepper (you decide) TASTE AND ADJUST TORTILLAS 3/4 C. vegetable oil 12 corn tortillas (depending on your casserole size) ADDITIONAL INGREDIENTS 3 C. Colby Jack Cheese (freshly grated) Finely chopped onions (to your liking) Sour Cream (to your liking)