Cheese Enchiladas - cooking recipe

Ingredients

Chili Gravy
1/4 cup vegetable oil
1/4 cup flour
1/4 teaspoon black pepper
1 teaspoon salt
1 1/2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
2 tablespoons chili powder
2 cups chicken broth
1/2 cup water (optional)
Enchiladas
1/2 cup vegetable oil
8 corn tortillas
2 cups chili gravy (recipe follows)
1 cup chopped onion (optional)
2 cups shredded American cheese
1 cup shredded mild cheddar cheese (optional)

Preparation

Chili Gravy:.
Heat the vegetable oil in a skillet over medium heat. Add the flour and stir continuously for 3 to 4 minutes until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, stirring continuously to blend well. Add chicken broth gradually, mixing and stirring until the sauce thickens. Let sauce simmer on low for 15 minutes, adding water to adjust thickness.
Enchiladas:.
Heat the oil in a small skillet over medium heat for 3 minutes. Using tongs, place a tortilla in the hot oil for 30 seconds or until lightly browned and soft. Place on paper towel to cool. Place the cooled tortilla on a plate. Ladle 1 cup of the chili gravy onto a 2 quart square oven proof pan. Place 1/4 cup of American cheese and 1 tablespoon chopped onion (optional) in the center of the tortilla and roll the tortilla around the filling. Repeat with the other tortillas. Cover the enchiladas with 1 cup gravy. Sprinkle with 1 cup of shredded mild cheddar cheese (optional). Bake at 450 degrees for 10 minutes or until sauce bubbles and the cheese is melted. Serve immediately with mexican rice and refried beans.