Tex-Mex Enchiladas

Chili Gravy:
2 tablespoons shortening
2 tablespoons flour
2 tablespoons chili powder
3 cups warm water*
1 teaspoon salt
1/2 teaspoon pepper

* Or use 2 cups warm water plus 1 (8-ounce) can tomato sauce.

Place shortening in skillet over medium heat. When shortening melts, use a whisk to stir in flour. Add chili powder, water (or water and tomato sauce). Allow liquid to simmer, stirring occasionally. Add salt and pepper to taste. Cook until thickened, about 15 to 20 minutes. Set sauce aside.

Filling:
3/4 pound ground beef
1/4 teaspoon salt
1/4 teaspoon pepper

Place ground beef in small skillet and cook over medium heat until meat is browned. Season with salt and pepper. Drain well and set aside.

For Assembly:
4 cups grated longhorn or Cheddar cheese
1 cup finely chopped onion
12 corn tortillas
2 tablespoons vegetable oil

Heat oven to 350 degrees F. Lightly coat a 13 x 9-inch glass baking dish with nonstick cooking spray.

Place vegetable oil in small skillet over medium heat. Dip tortilla in hot oil until softened, about 15 seconds. Allow excess grease to drain back into skillet. Dip tortilla in chili gravy and place the tortilla in the pan. Add 1 to 2 tablespoons of Filling, 1 to 2 tablespoons cheese and 1 to 2 teaspoons chopped onion down the middle of the tortilla. Roll tortilla to enclose filling and place seam side down in the pan. Continue filling and rolling to make 12 tortillas. Arrange tortillas to fit snugly in pan. Pour Chili Gravy over tortillas and sprinkle with remaining cheese and onion. Bake until bubbly, 15 to 20 minutes.

NOTE: For cheese enchiladas, omit ground beef. Use cheese and onions as filling.