Ingredients:

ground chuck

1 tablespoon evoo, or veggie oil

1 medium onion

2 large cloves garlic

1 tablespoons chili powder

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon comino

1/2 teaspoon salt or to taste

2 cups shredded colby or longhorn cheese

molcajete mortar & pestle

3 tablespoons shortening, oil, or lard (gravy)

1 cup flour (gravy)

2 tablespoons chili powder (gravy)

1 teaspoon onion powder (gravy)

1 teaspoon garlic powder (gravy)

1 tablespoon comino (cumin) to taste (gravy)

1/2 teaspoon salt or to taste (gravy)

1/2 cup water more if needed (gravy)

Directions:

1. Colby and longhorn cheese have the best melting process for this dish.

2. Add your oil to your pan, add ground chuck start browning process, add all your spices and cook till your chuck is well done. Place a couple of paper towels on a cooking sheet and remove the chuck to allow drainage of excess grease.

3. Take your meat ingredients add to your tortillas, add cheese and secure with a toothpick. Top with red chili powder gravy roux. Add additional Shredded Colby or longhorn cheese.

4. Bake: 350° for 15 to 20 minutes to allow ingredients to warm up and melt the cheese.

5. Enchilada Red Chili Powder Gravy Roux. In a large fry pan, add lard allow to get hot, place flour and cook slightly does not need to be browned. Add chili powder, onion, garlic and cumin powder and blend well with flour, add water in small amounts stirring continuously with a whisk to prevent lumps in the gravy roux.

6. Place each tortilla in the gravy roux allow to cook slightly on each side, remove and place in a glass or metal pan incorporate your meat or cheese ingredients for your enchiladas in the tortilla, secure the enchilada with a toothpick to keep closed during cooking process top with red chili powder gravy roux and cheese.

Bon Appetit!