Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Corn tortillas 2 Yellow onions, large, choppe
2 x Hortening (lard best) 2 x Hile powder or ground
4 tb Cooking oil 4 c Grated cheese---either Longh
2 x Lour

Allow 3 enchiladas per person. Use a Pyrex utility pan (13-1/2" x
8-3/4") to cook them. Lightly grease the utility pan (for
authenticity use lard). Preheat the oven to 400. Chop onions and
grate cheese. Saute the onions lightly in 2 T. oil. Melt lard in a
skillet; stir in the flour and make a light roux. Add ground chiles
or chile powder, water and salt, and cook until thick. Of commercial
chile powders, Gebhardt's from San Antonio is best, but not as good
as ground *chiles pasillas*. Heat the remaining oil in a skillet.
Using kitchen tongs, dip each tortilla in hot oil until well softened
(about 15 seconds). Hold tortilla up and allow oil to drip back into
the skillet. Using the tongs, dip tortillas in chili gravy. Place the
tortilla in the Pyrex pan, put a good-sized pinch of cheese and
onions in the middle, and roll the tortilla, placing the flap side
down. Continue filling and rolling tortillas until the pan is full.
Pour more chili gravy on top of the enchiladas, sprinkle the top
generously with more grated cheese, and pop into preheated oven. Cook
only until the cheese begins to bubble (about 10 minutes). Serve
immediately.

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