You will start by making the chili gravy. Heat up 1/2 cup of vegetable oil in a sauce pan. Use a small whisk (see my amazon store for a great set of your own) to add in 1/4cup of flour. Then add in a pinch of freshly ground pepper, 1 1/2 tsps of powdered garlic, 2 tsps of cumin, 2 tblsp of chili powder, and two cups of veggie broth. Stir over low heat for about 15 minutes until it thickens some. Next chop 1/4 of a white onion and scatter them on the bottom of a oven proof dish. Pour 1/2 of the gravy on top of the onions. You can use either raw or cooked corn tortillas. If you do use raw ones, heat them until soft (about 20 seconds) in a skillet coated with vegetable oil. Be sure to also cool them and pat them dry on a paper towel. In either case, stuff each tortilla with a mixture of shredded white cheddar and queso. Place each tortilla seam side down.
Cover the tortillas with the rest of the gravy. Then top again with more of the cheese. I use about 4 cups of cheese total (or two bags). You can cut this down if you want to cut out some calories. Next place the dish in the oven at 450 degrees for about ten minutes until the cheese is bubbling. Serve them while they are steaming hot. Cover your leftovers (assuming you have any) and reheat them in the oven again in the same manner.
Serve these enchiladas with your traditional sides - rice, refried beans, and guacamole. It is sure to please your carnivorous and your vegetarian family members. This is also a great idea for those picky kids too. Get your own copy of The Tex-Mex Cookbook from my amazon store for even more inspirations.