Cheese Enchiladas del Jaime

These are almost as good as the ones we used to get at Los Bravos, and I think my memory of their goodness is skewed by the giant margaritas.

Yield: 4 servings
Freezability: High (freeze a dish precooked, and cook from frozen)
Eat at room temperature: No.

Ingredients:
6-8 flour tortillas
Monterey Jack or queso blanco, grated or cut into finger-sized strips
1 onion, chopped
chili gravy (see recipe below)

Method:
Saute onion. Pour 1/2 of the chili gravy into a pyrex dish. One at a time, lay a slice of cheese in the center of a tortilla and sprinkle 1/8 of the onions onto the cheese. Roll up tightly and lay in the dish. Repeat, fitting tortillas snugly together. Cover with any extra onions and the other half of the chili gravy. Cover with foil and bake for about 30 minutes on medium heat, or until cheese is all melted.

Chili Gravy

Ingredients:
1/4 cup butter or oil
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
2 tsp powdered garlic (or 1 large clove minced garlic)
2-3 tsp ground cumin
1/2 tsp dried oregano
2 T chile powder
2 cups broth (or water)

Method:

Heat the oil in a saucepan and add flour to make a roux. Cook, stirring constantly, for 2-4 minutes. Add in all spices and cook for another minute. Slowly add in broth/water and stir until sauce thickens. Simmer for another 5-10 minutes, stirring as needed, adding water if it seems too thick. Should be pouring consistency (thinner than biscuit gravy).