3 1/2 tsp ground black pepper
2 Tbsp sea salt
1/4 cup garlic powder
1/3 cup cumin
3 1/2 tsp oregano
1 cup chili powder
1/2 cup MSG free chicken bouillon

Mix dry ingredients and store in airtight container. Shake well before using.

Brown 1 lb of ground beef.  Ad 1/3 cup of mix and stirr. Add 2 cups of water and 1/4 cup flour.
Mix and stir until sauce thickens.  Turn heat to low and simmer 15 minutes. Add water to adjust thickness as needed.

Use this meat mixture to make your usual enchiladas, or follow what I do, below:

Grease an 8×11 baking pan. Spoon a small amount of enchilada meat onto the bottom of it. Spoon 1/6th of the remaining sauce onto 5 soft tortillas. Roll them up, placing them seam down into the pan. Mine fit four across and one on the end. Spoon the remainder 6th of the meat mixture over the enchiladas. Sprinkle with your favourite shredded cheese and bake at 350 until cheese has melted. Serve with sour cream and salsa.