If you're going to make Tex-Mex cheese enchiladas, you might as well go all the way. And what better source to lead you to the cheesy promised land than Robb Walsh's The Tex-Mex Cookbook? The real story here is the chili gravy, which is made from scratch. After making a light brown roux, heaps of chili powder and other seasonings are added, along with chicken stock. It's then cooked down until it's thick and nearly black.
After that just fry the tortillas—preferably in lard—for a just a few seconds, and then roll them up with handful of cheddar cheese and chopped onion. Once placed on an oven proof plate, the chili gravy is poured over and more cheese sprinkled on top. Then it's baked in a hot oven for 10 minutes, until the sauce is literally bubbling on the plate. That's it. Just be careful; that plate will be mad hot.