CHEESE ENCHILADAS WITH CHILI GRAVY
Ingredients:
12 corn tortillas
2 T. cooking oil
2 large onions, chopped
4 C. grated cheese
Chili Gravy
2 T. shortening
2 T. flour
2 T. chili powder
3 C. warm water
Salt to taste
Lightly grease a 13 x 9-inch glass baking dish. Preheat oven to
400ºF.
Melt shortening in skillet. Stir in flour, making a light roux. Add
chili powder, water and salt. Cook until thick. The gravy will vary
according to what brand of chili powder you use. (Gebhardt is
good.) 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 seam side down.
Continue filling and rolling tortillas. Pour more chili gravy on top of the enchiladas, sprinkle the top generously with more cheese and bake until cheese begins to bubble, about 10 minutes. Serve immediately.
B-man
