These saucy, cheesy enchiladas are the answer to a busy person’s prayers. The gravy comes together quickly and uses everyday ingredients you most likely have on hand. Plus, no meat is involved, so if you’re cooking for vegetarians, no problem.

You can substitute scallions for the white onion and also spoon sour cream on top.

>> Chili gravy:

• 1/4 cup neutral oil, such as canola, or use lard or chicken or beef fat
• 1/4 cup flour
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste
• 1-1/2 teaspoons garlic powder
• 2 teaspoons ground cumin
• 1/2 teaspoon dried oregano, ideally Mexican oregano
• 2 tablespoons chili powder
• 2 cups chicken stock, ideally homemade or low-sodium if store-bought
• >> Enchiladas:
• 1/2 cup neutral oil, such as canola
• 12 yellow corn tortillas
• 3 cups shredded cheddar cheese, or a mixture of 1-1/2 cups cheddar cheese and 1-1/2 cups American cheese, such as Velveeta
• 1 medium-size white onion, peeled and chopped

To prepare gravy: In a medium saute pan set over medium-high heat, heat oil or fat until it begins to shimmer. Whisk in flour and stir continuously until it turns into a light brown roux, roughly the color of coffee ice cream, about 10 minutes.

Add salt, pepper, garlic powder, cumin, oregano and chili powder; whisk to combine. Continue whisking for another minute or so until the roux becomes fragrant.

Add chicken stock slowly, 1/2 cup at a time, whisking until sauce begins to thicken. Turn heat to low and let sauce simmer an additional 15 minutes or so. Add broth as needed to adjust the thickness of the gravy. Keep warm.

Heat oven to 450 degrees.

To prepare enchiladas: In a medium saute pan over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 to 15 seconds a side until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.

Using a ladle, put about 1/2 cup chili gravy in the bottom of an 8-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, then place it seam-side down in the pan, nestling each one against the last.

Ladle chili gravy over the top of the rolled tortillas and sprinkle remaining cheese over the top.

Transfer to oven and bake until sauce bubbles and cheese is melted, approximately 10 to 15 minutes. Sprinkle chopped onions over top and serve immediately. Serves 6.

Nutritional information unavailable.