Cheese Enchiladas with Chili Gravy

Directions

1. Heat the oven to 350℉. Lightly grease a 9-by-13-inch baking dish or pan or a large cast-iron skillet.

2. Heat the oil and flour in a medium skillet over medium-low heat and cook, whisking, until the roux thickens, turns a deeply golden color, and smells nutty, about 7-8 minutes.

3. Whisk the Homestyle Chili seasoning into the roux until combined and fragrant, being careful to not let the spices burn, about 30 seconds.

4. While whisking, add beef broth ¼ cup at a time, whisking after each addition, until you have a smooth sauce; add the tomatoes (and their juice). After the mixture returns to a lively simmer, reduce heat to low and simmer, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and add salt as desired.

5. Meanwhile, wrap the tortillas in a clean, damp dish towel and microwave for 1 minute, until they’re warm and pliable. The goal, here, is softening each tortilla to prevent them from cracking as they’re filled and folded.

6. Fill a softened tortilla with about ⅓ cup of cheese. Roll the tortilla into a snug cylinder and place in the baking dish or skillet, seam-side down. Repeat until you’ve filled all of the tortillas, setting the rolls next to each other.

7. Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.

8. Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.

9. Garnish with cilantro, if desired, and serve immediately.