Categories: Chili, Beans, Mexican 
      Yield: 4 servings 
  
     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.