Cheese Enchiladas

Ingredients:

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 tablespoons chili powder

1/4 tablespoon cumin

1/4 tablespoon garlic powder

1/4 tablespoon salt

dash black pepper

2 cups stock (chicken or beef) plus more if needed to thin the gravy

15-20 corn tortillas

16 oz. cheddar

8 oz. queso fresco 

Directions:

Add oil to pan and heat to medium. Mix flour and spices in bowl. Whisk flour/spices into oil. Continue to whisk roux of medium heat for 3 to 4 minutes. Add the broth and whisk until smooth. If gravy is too thick add water until it looks to be the right consistency. Soften corn tortillas in oil or butter until just soft enough to roll without tearing. Cube half of cheddar and half of queso fresco and mix together. Place cheese cubes in tortillas and roll. Place in greased pan until tightly packed. Pour gravy over tortilla rolls until completely covered. Grate remaining cheeses and mix together then spread evenly over enchiladas. Bake at 350 for 20-30 minutes.