Cheese Enchiladas

Image courtesy homesicktexan.com

Chili Gravy
1/4 cup veg. oil
1/4 cup flour
1/2 tsp black pepper
1/2 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano
2 T chile powder (1 1/2 tsp if using Korean chili powder)
2 cups chicken broth (or water and only one bouillon cube or else it's too salty)

Method:
Heat the oil in a skillet over medium-high heat.
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add chicken broth or water, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups. Pour into bowl until ready to use.

Cheese Enchiladas
Ingredients:
1/2 cup vegetable oil
8 corn or flour tortillas (corn tortillas on nicedeli.com)(if using costco flour torts, cut in half to use for this recipe)
3 cups shredded cheddar cheese
One medium onion, diced (Best tasting sauted)
2 cups chili gravy

Method:
Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in papper towels until all 8 are heated.
Pour 1/2 cup of chili gravy in bottom of large skillet.
Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.
Place rolled tortilla in skillet, seam side down.
Continue with remaining tortillas.
Take remaining chili gravy, and pour it over the rolled tortillas.
Sprinkle remaining cheese and onions on top.
Cover Skillet with lid and cook on low temp until cheese melted and sauce is bubbly.
You can also put enchiladas in microwave safe dish and microwave rather than heat in Skillet, just cook for 2 minutes, then 0 seconds at a time until ready to serve.
Makes 8 enchiladas.

You can add taco meat or seasoned shredded chicken/pork for a more substantial enchilada!

Modified from homesicktexan.com