Tex Mex Enchiladas

Tex Mex enchiladas are not to be confused with authentic Mexican enchiladas.  Tex Mex enchiladas have a chili gravy sauce instead of the traditional red sauce.  Cole happens to love Tex Mex enchiladas, and I had never made homemade enchiladas prior to making these, (and then I proceeded to make them twice within something ridiculous like 4 days) so I decided to try it out.  For some reason I thought that these would be difficult to make.  I guess because you have to roll them up?  I don't know, I'm weird.  Risotto doesn't intimidate me but rolling cheese up in a tortilla does.  Some things you just can't explain.  Anyway, these Tex Mex enchiladas are super easy to make and come together really quickly.  I made them on a weeknight and we were eating by 7:30 (and I don't get home until 6:45 usually).

Tex Mex Enchiladas

What you need:

1/4 cup vegetable oil

1/4 flour

2 cups liquid (water, beef stock, chicken stock, etc.)

1 medium onion

1/2 teaspoon black pepper 

1 teaspoon kosher salt 

1 teaspoon powdered garlic 

2 teaspoon ground cumin 

1/2 teaspoon dried oregano

2 tablespoons chili power

8 corn tortillas

Shredded cheddar cheese

What you do:

Heat oil over medium-high heat and whisk in flour

Let flour/oil mixture cook until it turns light brown 

Mix in all the spices 

Add the liquid (I used chicken stock).  Let the sauce thicken up a bit.  

Put some of the chili gravy on the bottom of a greased glass baking dish.  Meanwhile, heat up the tortillas to make them

Put some cheese and onion in the middle of each tortilla.  

Roll them up and place them seam side down in the baking dish. 

Top with remaining gravy, onion and cheese.  Bake at 450* for 10 minutes, until the cheese is nice and melty.