2Tbspchile powderhomemade, Gebhardt's or similar dark blend preferred, if available
2cupssharp cheddar cheesegrated
1medium white oniondiced small
Heat the oil in a heavy cast iron skillet over medium heat.
Whisk in the flour and continue whisking for 3 - 4 minutes or until it makes a smooth light brown roux.
Add in all the dry ingredients and continue cooking for 1 minute, constantly stirring and blending ingredients.
When spices are fully mixed and become fragrant, add stock, mixing and stirring until the sauce thickens.
Turn heat down to low and let the sauce simmer about 15 minutes. Add water or stock to adjust the thickness.
Preheat oven to 375 degrees. Lightly grease an 8" x 8" or 9" x 6" pan.
The corn tortillas need to be soft. Wrap 1 -2 tortillas in damp paper towels and microwave in 15 second increments, checking after each time.
Spread approximately ¼ cup gravy in the bottom of the baking dish.
Working quickly (so the tortillas are still warm and pliable), add approximately 3 Tablespoons of grated cheese and 1 - 2 teaspoons of diced onion. Roll the tortillas tightly and place seam side down in the baking dish.
Top the enchiladas with the remaining chili gravy. Bake 10 - 15 minutes until bubbly. Sprinkle with the last bits of cheese and/or onion, remove dish from oven and cover with foil until ready to serve.
You can add shredded or ground beef to the enchiladas. Season it lightly with the chili powder before rolling your tortillas.