I have tried to make some good Tex-Mex at home before, but was a little unsatisfied with the results. This cheese enchilada recipe was much tastier and not as messy to prepare.
1/4 cup Crisco
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
2 tsp ground cumin
1/2 tsp dried Mexican oregano
2 T chili powder
2 cups water
3 cloves pressed garlic
7 corn tortillas
3 cups shredded cheddar cheese
One medium onion, diced
2 cups chili gravy
Preheat oven to 450.
Melt the Crisco in a medium non-stick pan. Add flour and make a roux (cook 5 minutes or until caramel brown). Stir constantly.
Add dry ingredients and cook for one minute, while continuing to stir.
Add water and garlic. Reduce heat and simmer for 15 minutes. Gravy should be thickened but not pasty.
Heat the tortillas one at a time on your stove's gas burners, flipping every ten seconds or so. Keep them wrapped in a cloth until all are heated.
Pour enough chili gravy to cover the bottom in a non-stick baking pan.
Roll 1/4 cup of cheese and 1 tablespoon of onion inside a tortilla and roll it.
Place rolled tortilla in pan, seam side down.
Repeat with remaining tortillas. (We fit 7 in a 9x9 pan.)
Take remaining chili gravy and pour over the top.
Sprinkle remaining cheese and onions on top of that.
Bake for 10 minutes or until sauce is bubbly and cheese is melted. EAT.