Instructions

1. 1
   Preheat oven to 350°F (175°C).
2. 2
   Fry chili powder and flour in oil in a 10–12-inch (25–30 cm) skillet until emulsified. Add water, bring to a simmer, and then stir for ~5 minutes until slightly thickened. Turn down heat to low.
3. 3
   Soak one tortilla in the chili gravy until softened (20–30 seconds). Remove tortilla from gravy, place flat on a plate, and add ~1 tbsp cheese and ~1 tbsp onion to center of the tortilla. Roll it up, and place with edges facing down in a 9 x 12-inch (23 x 30 cm) 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.
4. 4
   Cover the enchiladas with the remaining cheese, onions, and chili gravy.
5. 5
   Bake in oven for about 5 minutes—longer will toughen the cheese.
6. 6
   Serve hot.