MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Texas Cheese Enchiladas
  Categories: Mexican, Cheese
       Yield: 4 servings
  
      12    Corn Tortillas
       4 tb Cooking Oil
       2 lg Onions, Chopped
       4 c  Grated Cheddar Cheese
       2 tb Shortning (Lard Best)
       2 tb Flour
       2 tb Chile Powder Or Ground Chile
  
   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 laed). Preheat the oven to 400øF. 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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