Authentic Tex-Mexican Enchiladas - cooking recipe

Ingredients

8 corn tortillas (homemade or store bought)
4 cups grated American cheese
pico de gallo, for topping
cheese, for topping
Enchilada Gravy Sauce
1 cup vegetable oil
2 cups all-purpose flour
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1 1/2 tablespoons salt
1/4 tablespoon pepper
2 quarts water
Chili Con Carne
1 lb ground beef
1 teaspoon garlic powder
1 teaspoon ground cumin
1 bay leaf
salt
pepper
2 tablespoons chili powder
1 cup water
2 cups cooked pinto beans (optional) or 2 cups canned pinto beans (optional)

Preparation

Make Enchilada Gravy Sauce.
Heat oil in large stockpot (at least 3 qt).
Add flour and cook until browned, stirring constantly, you are making a roux, do not let it burn NOTE: this will have almost a \"dough\" consistency, don't be scared once the water is added it will thin into a thick gravy.
Stir in chili powder, cumin, garlic, salt and pepper.
Cook roux, stirring constantly, for at least 2-3 minutes. If you do not thoroughly cook the roux it will taste like flour mixed with oil.
Gradually add the water, stirring until smooth.
Boil gently for 15 minutes.
Meanwhile make the Chili con Carne.
Brown the ground beef in a large skillet.
Add the garlic, cumin, bay leaf, salt and pepper.
Cook for 15 minutes, stirring occasionally and adding a little water if the pan becomes dry.
Add the chili powder and 1 cup of water and bring to a simmer.
Simmer for 10 minutes, then remove the bay leaf and add the beans if using.
Meanwhile make the Enchiladas.
Preheat oven to 350\u00b0F.
Soften tortillas, fill with American cheese and roll up.
Place them seam side down in a baking dish and cover with Enchilada Gravy Sauce and Chili con Carne.
Top with Pico de Gallo and more cheese to taste.
Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.