Cheese Enchilada

Ingredients

• 3 tbsp flour
• 3 tbsp chili powder
• 3 tbsp vegetable oil
• 3 cups water
• 1½ pounds cheddar cheese
• 1 large onion
• to taste ~20 corn tortillas

Steps

1. Preheat the oven to 350°F (175°C).
2. Fry the chili powder and flour in oil in a 10–12-inch (25–30 cm) skillet until emulsified.
3. Add water, bring to a simmer, and then stir for ~5 minutes until slightly thickened.
4. Turn down the heat to low.
5. Soak one tortilla in the chili gravy until softened (20–30 seconds).
6. Remove the tortilla from the gravy, place flat on a plate, and add ~1 tbsp cheese and ~1 tbsp onion to the center of the tortilla.
7. Roll it up, and place with edges facing down in a 9 x 12-inch (23 x 30 cm) baking pan.
8. Repeat this until you have used all the tortillas.
9. If you get low on the gravy at the end, stir in ⅛–¼ cup of water.
10. Cover the enchiladas with the remaining cheese, onions, and chili gravy.
11. Bake in the oven for about 5 minutes—longer will toughen the cheese.
12. Serve hot.