Cheese Enchilada

Preheat oven to 350°F (175°C). You will need at least one 9 inch X 12 inch baking pan. No need to grease it.

Fry chili powder and flour in oil in a 10" or 12" skillet until emulsified. Add water, bring to a simmer, and then stir for ~5 minutes until slightly thickened. Turn down heat to low.

Soak one tortilla in chili gravy until softened, 20-30 seconds. Remove tortilla from gravy, place flat on a plate, and add ~1 T. cheese and ~1 T. onion to center of the tortilla. Roll it up, and place with edges facing down in the baking pan. Repeat this until you have used all the tortillas. (If you get low on the gravy at the end, stir in ⅛ - ¼ cup of water.) Cover the enchiladas with the remaining cheese, onions and chili gravy.

Heat in oven for about 5 minutes (longer will toughen the cheese). Serves 5-6.