In a large skillet, saute the white chopped onion in a little olive oil until it starts to brown. Add the ground beef, breaking any large clumps with a spoon. Add garlic and chipotle powders, beef bouillon and freshly ground pepper and cook thoroughly, stirring often, until meat is brown, 10 minutes. Divide into 8 portions.
Boil the Roma tomatoes for 5 minutes. Turn off the heat. Drop the Guajillo peppers in the hot water, with the Roma tomatoes and let them soften and rehydrate for 10 minutes. Place the tomatoes, the Guajillos, some of the boiling water, cumin seeds, paprika, onion powder and salt and pepper (or beef bouillon) in the blender and process until smooth.
Preheat oven to 400 Fahrenheit.
Wrap the 8 tortillas in paper kitchen towels and microwave them until hot, 40 seconds to 1 minute, depending on your oven.
Carefully separate the tortillas without tearing them. Stuff each tortilla with a portion of meat. Roll the stuffed tortillas, place them in a deep baking dish. Pour the tomato/Guajillo sauce on top, passing it through a fine mesh strainer. Dollop evenly the top of the enchiladas with the sour cream. Sprinkle the shredded Mozzarella cheese on top and bake for 10 - 20 minutes, depending on your oven, until cheese has melted and starts to brown.
Garnish with the sliced red onion and serve hot. Enjoy!
