Step 1

Heat 1/2 cup of avocado oil pan over medium heat.

Step 2

Add in 1/3 cup of flour and whisk together to form a roux.

Step 3

Add in salt, garlic powder, cumin, and chili powder and whisk together well.

Step 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)

Step 5

Turn enchilada gravy down to low and simmer while you complete the next steps, about 15 minutes.

Step 6

Preheat oven to 400 degrees.

Step 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.)

Step 8

When oil is hot, place one tortilla in oil for 20 seconds and flip.

Step 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.

Step 10

Repeat for the rest of your tortillas.

Step 11

When all your tortillas have been slightly cooked, sprinkle cheese in the middle of each tortilla and roll them up.

Step 12

Place rolled up, cheese stuffed tortillas on an oven safe plate, skillet, or casserole dish.

Step 13

Spoon enchilada sauce/gravy over the tortillas.

Step 14

Sprinkle as much shredded cheese on top of enchiladas as you like.

Step 15

Cover the dish with foil.

Step 16

Cook enchiladas in the oven for 5-10 minutes, watching carefully so they don't burn.

Step 17

Serve with rice and beans, or eat them by themselves!