Instructions

1. Heat 1/2 cup of avocado oil pan over medium heat.
2. Add in 1/3 cup of flour and whisk together to form a roux.
3. Add in salt, garlic powder, cumin, and chili powder and whisk together well.
4. Add in 2 cups of chicken broth and whisk until the sauce thickens. (If it is too thick, add more broth, a tablespoon at a time)
5. Turn enchilada gravy down to low and simmer while you complete the next steps, about 15 minutes.
6. Preheat oven to 400 degrees.
7. Heat 1/2 cup of oil or lard in a skillet on medium high. (This will make your tortillas not break when you fold them up.)
8. When oil is hot, place one tortilla in oil for 20 seconds and flip.
9. Cook for 10 more seconds and remove it. Place it on a paper towel lined pan or plate to absorb some of the oil.
10. Repeat for the rest of your tortillas.
11. When all your tortillas have been slightly cooked, sprinkle cheese in the middle of each tortilla and roll them up.
12. Place rolled up, cheese stuffed tortillas on an oven safe plate, skillet, or casserole dish.
13. Spoon enchilada sauce/gravy over the tortillas.
14. Sprinkle as much shredded cheese on top of enchiladas as you like.
15. Cover the dish with foil.
16. Cook enchiladas in the oven for 5-10 minutes, watching carefully so they don't burn.
17. Serve with rice and beans, or eat them by themselves!