2 heaping tbsp of vegetable shortening
2 heaping tbsp flour
2 heaping tbsp red chile powder
1 tsp garlic powder
2 cups of cold water
Vegetable oil for frying
1 package of corn tortillas ( Candy's preferred)
1 pound grated cheddar cheese
1/2 medium white onion, finely chopped.
1/2 onion sliced
2 skinless, boneless chicken breasts, poached and shredded
1 cup of sour cream
Preheat oven to 375 degrees.
Enchilada Gravy: Melt shortening in skillet, add flour and brown lightly (low heat as for a roux gravy). Add spices and cold water (the cold water will allow time to blend and prevent lumps). Simmer slowly ( 20-30 minutes), stirring occasionally, until gravy thickens..
To poach chicken: Pace in a skillet or saucepan and cover with water... Add 1/2 onion, sliced, 8 peppercorns and a bay leaf.. Bring to a boil, remove from heat and let stand until cooked through... Drain, let cool, then shred, using two forks...
Spoon a little of the gravy into a 9"x13" baking dish... But not all of it..
Heat vegetable oil in a skillet, dip corn tortillas in and out to soften... Then dip tortillas in the enchilada gravy and place flat in the baking dish.. (yes this is messy).. Fill with cheese, ( can add refried beans), chopped onions, sour cream, or other fillings as desired, then roll the tortillas closed and set them in the baking dish.. Repeat the process, and place filled tortillas next to each other. When the first layer of tortillas (around 4-6) fill the bottom of the dish, spread a layer of shredded chicken and cheese.. After the second layer do the same... Top with the remaining Enchilada gravy.. heat in the oven until the top melts, about 15 minutes