12 corn tortillas
2 tablespoons vegetable oil
2 large onions, chopped
4 cups grated cheese

Chili Gravy
2 tablespoons shortening
2 tablespoons flour
2 tablespoons chili powder (Gebhardt if possible)
3 cups warm water
Salt to taste

Lightly grease a 13 x 9-inch baking dish. Preheat oven to 400 degrees F.

To make Chili Gravy: Melt shortening in skillet. Stir in flour, make a light roux. Add chili powder, water and salt. Cook until thick. The gravy will vary according to what brand of chili powder you use.

To make enchiladas: Heat 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. Place tortillas in pan, put a good pinch onions and cheese in the middle and roll the tortilla, placing the flop side down. Continue filling and rolling tortillas until pan is full. Pour more chili gravy on top of the enchiladas, sprinkle the top generously with more cheese and pop into a preheated oven to bake until cheese begins to bubble, about 10 minutes. Serve immediately.