Tex Mex Cheese Enchiladas

Create a chili gravy roux by adding to a large skillet...

• 1/4 cup lard or butter
• 1/4 cup flour

When the roux has cooked and come together for half a minute, add to the pan...

• 2 cups beef broth
• 2 tbsp chili powder
• 1/2 tbsp cumin
• 1/2 tbsp garlic powder
• 1/2 tsp oregano
• salt and pepper to taste

Turn heat to low and let it simmer for 5-10 minutes.

Pre-heat oven to 450º F

Coat a small skillet with a layer of cooking oil and fry briefly on each side until they start to soften and become easily workable without cracking...

• 8-12 small corn tortillas

Coat the bottom of a 9x13" baking dish with half of the prepared chili gravy. Then assemble enchiladas fillings...

• 3 cups shredded cheese
• 1 small onion, diced

Roll each tortilla with about two tablespoons of cheese and a tablespoon of the diced onions. Then place assembled tortiallas in the 9x13" baking dish.

Once all tortillas have been assembled and placed in the pan, pour the remaining chili gravy on top and spread to cover. Then top with any reserved cheese or onions.

Bake in pre-heated oven for 10 minutes until the whole dish is warm and bubbly.

Serve and enjoy!