Cheese Enchiladas with Chili Gravy
- 2 tablespoons shortening
- 2 tablespoons flour
- 2 tablespoons chili powder (Gebhardt if possible)
- 3 cups warm water
- Salt to taste
- 12 corn tortillas
- 2 tablespoons vegetable oil
- 2 large onions, chopped
- 4 cups grated cheese
- Lightly grease a 13 x 9-inch baking dish. Heat oven to 400 degrees
- Chili Gravy: Melt shortening in skillet. Stir in flour,
make a light roux. Add chili powder, water and salt. Cook until
thick. The gravy will vary according to what brand of chili powder
- Enchiladas: Heat oil in skillet. Using kitchen tongs, dip
each tortilla in hot oil until well softened (about 15 seconds).
Hold tortilla up to drain. Using tongs dip tortillas in hot chili
gravy. Place tortillas in pan, put a good pinch onions and cheese
in the middle and roll the tortilla, placing the flop side down.
Continue filling and rolling tortillas until pan is full. Pour more
chili gravy on top of the enchiladas, sprinkle the top generously
with more cheese and pop into a preheated oven to bake until cheese
begins to bubble, about 10 minutes.
- Serve immediately.