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Texas Cheese Enchiladas

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      Title: TEXAS CHEESE ENCHILADAS
 Categories: Chili, Beans, Mexican
      Yield: 4 Servings
 
     12    Corn tortillas
      2 x  Hortening (lard best)
      4 tb Cooking oil
      2 x  Lour
      2    Yellow onions, large, choppe
      2 x  Hile powder or ground
      4 c  Grated cheese---either Longh
 
  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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