Recipe for cooking cheese enchiladas with chili gravy

Quick Meals- Salads and Vegetarian Dishes :: Vegetarian Entrees

Cheese Enchiladas with Chili Gravy

12 corn tortillas
2 Tbsp. canola oil
2 lrg. onions, chopped
4 C. grated cheese

Chili Gravy
2 Tbsp. shortening
2 Tbsp. flour
2 Tbsp. chili powder (Gebhardt if possible)
3 C. warm water
Salt to taste

Lightly grease a 13 x 9-in. baking dish. Preheat oven to 400 degrees F.

To make Chili Gravy: Melt shortening in skillet. Stir in flour, make 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.

To make enchiladas: 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 pin. onions and cheese in the middle and roll the tortilla, placing the flop side down. Continue filling and rolling tortillas until pan is full. Pour more chili gravy on top of the enchiladas, sprinkle the top generously with more cheese and pop into a preheated oven to bake until cheese begins to bubble, about 10 min. Serve immediately.