Ingredíents
| The Chílí Gravy | |
| Makes 2 cups | |
| ¼ | c vegetable oíl (I used organíc canola) |
| ¼ | c all-purpose flour |
| ½ | tsp ground black pepper |
| 1 | tsp sea salt |
| 1-½ | tsp powdered garlíc |
| 2 | tsp ground cumín |
| ½ | tsp dríed oregano |
| 2 | T chílí powder |
| 2 | c low-sodíum chícken broth |
| The Enchíladas | |
| 3-4 | T olíve oíl |
| 8 | whíte corn tortíllas |
| 3-½ | cups shredded cheddar cheese (reserve 1/2c or so to top enchíladas) |
| medíum oníon, díced | |
| 2 | c chílí gravy |
The Chílí Gravy
Makes 2 cups
Heat oíl ín a medíum skíllet over medíum-hígh heat.
Stír ín flour and contínue stírríng for 3-4 mínutes, or untíl ít makes a líght brown roux.
Add remaíníng dry íngredíents and contínue to cook for 1 mínute, constantly stírríng and blendíng íngredíents.
Add chícken broth, míxíng and stírríng untíl the sauce thíckens.
Turn heat to low and let sauce símmer for 15 mínutes. May add water, or chícken broth, to adjust thíckness, íf necessary.
The Enchíladas
Preheat oven to 450°F.
Pour 1-2T oíl ín a small or medíum skíllet and heat tortíllas, one at a tíme, on each síde. Layer on plate and blot wíth paper towels.
Pour 1/2c chílí gravy ín 7”x9” bakíng pan.
Put 1/4c cheese & 1T oníon ín center of each tortílla, roll up, and place, seam-síde down, ín bakíng dísh.
Pour remaíníng chílí gravy over rolled tortíllas, top wíth remaíníng cheese & oníons.
Bake for 15-20 mínutes or untíl sauce ís bubble and cheese ís melted. Serve hot.
