is one of the recipes which we have been given
permission to reproduce by RecipeGoldmine,
founded by Linda Roth. It is a big site with a
wealth of information and recipes. If you would
like to have a look at the website
a look at Linda Roth's Biography
page to find out why and how she came to set
up a huge cooking resource like RecipeGoldmine.
2 T. cooking oil
2 large onions, chopped
4 C. grated cheese
2 T. shortening
2 T. flour
2 T. chili powder (I use Gebhardt's)
3 C. warm water
Salt to taste
grease a 13 x 9-inch baking dish.
shortening in skillet. Stir in flour, make a
chili powder, water and salt. Cook until thick.
The gravy will vary according to what brand
of chili powder you use.
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.
tortillas in pan, put a tablespoon of onions
and about 1/4 cup cheese in the middle and roll
the tortilla, placing seam side down.
filling and rolling tortillas until pan is full.
more chili gravy on top of the enchiladas, sprinkle
the top generously with more cheese and bake
until cheese begins to bubble, about 10 minutes.