Melt lard. Add flour, stirring constantly until flour begins to
brown. Remove from heat at once. Add chili powders, then stir in
beef stock base. Continue to stir over heat. Season with remaining
ingredients. Cook for 15 minutes, stirring constantly.
Dip soft-fried corn tortilla in sauce 2/3 of the way down into tortilla.
Sprinkle tortilla with diced onion and shredded cheese. Roll up.
Layer with Enchilada Sauce generously. Sprinkle with shredded cheese,
Place in oven for 15 minutes at 325 degrees F.
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