Cheese Enchiladas with Chili Gravy

Ingredients

• For the chili gravy:
• 1/4 cup lard or vegetable oil
• 1/4 cup flour
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1 1/2 teaspoons powdered garlic
• 2 teaspoons ground cumin
• 1/2 teaspoon dried Mexican oregano
• 2 tablespoons chili powder
• 2 cups chicken broth
• For the cheese enchiladas:
• 1/2 cup lard or vegetable oil
• 8 corn tortillas
• 3 cups shredded Cheddar cheese
• 1 1/2 cups chopped onion

Directions

1. For the chili gravy: Put the lard or vegetable oil in a large skillet over medium-high heat. Once it is warm, whisk in the flour until the mixture is smooth. Keep whisking as it cooks into a pale brown roux, about 3 to 4 minutes. Stir in all of the dry ingredients and cook for 1 minute.
2. Pour in the chicken broth, stirring until the gravy smooths out. When it reaches a boil, turn the heat down to low so it gently simmers. Let it cook until it becomes thick and rich, about 15 minutes.
3. For the cheese enchiladas: Move an oven rack to the bottom third position, then heat the oven to 450 degrees F. Place the lard or vegetable oil in a small skillet over medium-high heat. When the oil begins to shimmer, lay in 1 corn tortilla. Cook it for about 30 seconds total, turning it over halfway through with tongs, until it puffs and browns lightly. Transfer it to paper towels, then cook the remaining tortillas the same way.
4. Set out 2 of the tortillas, and fill each with 1/4 cup of cheese and 1 tablespoon of chopped onion. Roll them closed and arrange them seam side down on an oven proof plate. Spoon 1/2 cup of the chili gravy over the top, then add 1/4 cup of cheese. Repeat the same assembly 3 more times.
5. Place the plates in the oven and bake until the gravy bubbles and the cheese is fully melted, about 10 minutes. Remove the plates carefully, scatter more chopped onion over the top, and serve right away.