Tex-mex Enchiladas

Ingredients

• 0.25 cup neutral oil – for chili gravy
• 0.25 cup all-purpose flour
• 3 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 3 cups beef broth
• 0.5 cup neutral oil – for softening tortillas
• 12 count corn tortillas
• 16 ounces cheddar cheese – shredded
• 1 medium white onion – finely chopped

Instructions

1. Heat the oven to 375°F. In a bowl, toss the cheddar cheese with the white onion to make the filling and set aside.
2. Make the chili gravy: In a medium saucepan over medium heat, warm 0.25 cup neutral oil. Whisk in the flour and cook, stirring, until a smooth, light-brown roux forms, 2–3 minutes. Stir in the chili powder, ground cumin, dried oregano, garlic powder, onion powder, kosher salt, and black pepper. Gradually whisk in the beef broth until smooth. Simmer, stirring occasionally, until slightly thickened and it coats the back of a spoon, 10–15 minutes. Reduce heat to low to keep warm.
3. Assemble: In a large skillet over medium heat, warm 0.5 cup neutral oil until shimmering. Working one at a time, briefly fry a corn tortilla 5–10 seconds per side until pliable but not browned; let excess oil drip, dip the tortilla in warm chili gravy to coat, place on a work surface, add about 2–3 tbsp of the cheese-onion mixture across the center, and roll snugly. Arrange seam-side down in a 9×13-inch baking dish. Repeat with remaining tortillas and filling.
4. Ladle the remaining chili gravy evenly over the enchiladas and sprinkle with the remaining cheese. Bake until the cheese is fully melted and bubbling and the edges of the tortillas are just starting to crisp, 10–15 minutes. Rest 5 minutes before serving.