Modified from Cook's Country
Gravy
2 tbsp ancho chili powder [you can start from dried chilis here...toast then grind]
1 tbsp cumin [same here]
1 tbsp garlic powder
2 tsp oregano
3 tbsp vegetable oil
3 tbsp flour
1/2 tsp salt
1/2 tsp pepper
2 cups chicken broth
2 tsp white vinegar
Enchiladas
12 (6 inch) corn tortillas
1 1/2 tbsp vegetable oil
2 cups (8 oz) Monterey Jack, shredded
1 1/2 cups (6 oz) cheddar, shredded
1 onion, diced
Mix spices. Heat oil in skillet. Whisk in flour, salt, pepper and spices and cook for about a minute. Slowly whisk in broth and bring to a simmer. Reduce heat and cook, whisking frequently, until gravy has thickened and reduced, about 5 minutes. Whisk in vinegar and season with more S&P to taste (I didn't add any). Remove from heat and keep warm.
***I felt this could have used a little more sauce...I might make 1.5 times this next time and see how I like that.***
Preheat oven to 450. Brush tortillas with oil on both sides. Stack and then wrap in a clean damp dish towel. Microwave until pliable, about 1 minute.
Spread 1/2 cup gravy on bottom of 13 b 9 pan. Combine cheeses in bowl and then set aside 1/2 cup of cheese for topping enchiladas. Sprinkle 1/4 cup cheese and 1 tbsp onion across each tortilla. Roll up and lay seam side down in dish. Pour remaining gravy over enchiladas, then sprinkle with rest of cheese.
Cover with aluminum foil and bake until bubbly and cheese is melted, about 15 minutes. Let cool for 10 minutes then top with rest of onion and serve.
Serves 6.