This recipe feeds 4-6 and can use a 9x13 pan, but can easily be halved for 2-3 in a smaller pan or doubled in two pans.

Ingredients

• 1 pound ground beef

• 1 tablespoon salt of choice to taste

• 1 teaspoon ground pepper to taste

• ¾ cup minced white onion, divided

• 2 tablespoons chili powder (Gebhardt's my preference)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon Mexican oregano (rub between palms to release the flavor)

• 2 teaspoons ground cumin

• ¼ cup flour

• ½ teaspoon salt (for sauce - optional)

• 2 ½ cups beef stock

• 1 teaspoon fresh lemon juice (or buttermilk)

• 12 oz grated cheddar cheese

• 12-16 yellow corn tortillas

• Oil, for softening tortillas

Directions

1. In a skillet on medium heat, brown the beef, mashing it up. Sprinkle in salt and pepper to taste.

2. After meat is seared, add ¼ cup onion and cook for two minutes.

3. Add spices and toast with beef. Sprinkle the flour in the beef and cook off the flour.

4. Pour in the beef stock and whisk well. Bring mixture to boil while stirring and cook until gravy thickens and decrease heat is it thickens.

5. Dip tortillas in hot oil or microwave until pliable then set aside.

6. Fill tortillas with cheese and ¼ cup of the onion and roll.

7. In greased ovenproof dish, lay enchiladas seam side down. Cover with chili sauce, extra cheese and onion

8. Bake in preheated oven at 400 degrees for 20 minutes or until nice and bubbly!