Texas Enchiladas with Chili Gravy

Texas Enchiladas with Chili Gravy

Makes 12

Ingredients:
Chili Gravy:
2 tablespoons shortening
2 tablespoons flour
2 tablespoons chili powder
2 cups warm water
1 (8-ounce) can tomato sauce

Assembly:
Ground beef filling
4 cups grated longhorn or Cheddar cheese
1 cup finely chopped onion
12 corn tortillas
2 tablespoons vegetable oil
Nonstick cooking spray

Directions:
1. Preheat oven to 350°F. Lightly coat a 13x9-inch glass baking dish with nonstick spray.
2. Heat the oil in a small skillet over medium heat. Dip each tortilla in the hot oil until softened, about 15 seconds, letting the excess drain back into the skillet.
3. Dip the tortilla in the chili gravy and place in the pan. Add 1 to 2 tablespoons filling, 1 to 2 tablespoons cheese and 1 to 2 teaspoons onion down the middle, roll up and place seam side down.
4. Repeat with all 12 tortillas, fitting them snugly in the pan.
5. Pour the remaining chili gravy over, sprinkle with the remaining cheese and onion, and bake until bubbly, 15 to 20 minutes.

Variation:
For cheese enchiladas, omit the ground beef and use cheese and onions as the filling.