Enchiladas

• 1 cup vegetable oil
• 2 cups AP flour
• 1/4 cup chili powder
• 1 tbsp. ground cumin
• 1 tbsp. garlic powder
• 1 1/2 tbsp. salt
• 1/4 tsp pepper
• 2 quarts chicken stock
• Fresh corn tortillas
• 4 cups shredded Colby cheese
• 1 medium white onion, finely chopped
• vegetable oil for heating tortillas

1. Heat oil in a large, heavy saucepan over med heat. Add flour and cook, stirring constantly, until the flour is lightly browned. Add the dry seasonings and cook, stirring constantly, for 2-3 minutes
2. Gradually add the stock, whisking until smooth. Cook, stirring frequently, for 5 minutes, then reduce heat and simmer for 20 mins. You can add more liquid if sauce becomes too thick.
3. ENCHILADA ASSEMBLY:
4. Preheat oven to 350 degrees. Heat about a half inch of oil in a heavy skillet. Pass each tortilla thru the oil, flipping once, just a few seconds. Place tortillas on a paper-lined baking sheet.
5. Spoon a little sauce into the bottom of an oven-proof dish. Top each tortilla with a row of cheese and onion, roll up, and place seem side down in the dish. Ladle more sauce on top of the enchiladas, then sprinkle more cheese and onion. Bake, uncovered, for 20 mins or so, until the cheese is bubbly.

vegetable oil, flour, chili powder, ground cumin, garlic powder, salt, pepper, chicken stock, corn tortillas, colby cheese, white onion, vegetable oil

Taken from www.epicurious.com/recipes/member/views/enchiladas-53003771 (may not work)