Original Cheese Enchiladas

• ½ cup lard, or vegetable oil
• 8 corn tortillas
• 3 cups cheddar cheese, shredded
• 1 ½ cups onion, chopped
• Chili Gravy

Preheat oven to 450F. Heat the lard in a small skillet over medium-high heat for 3 minutes. Using tongs, place a tortilla in the hot fat. If the tortilla doesn't bubble immediately, the lard is not hot enough. Heat the tortilla for 30 seconds, or until soft and lightly brown. Remove with tongs and allow to cool before handling.

Have the cheese, onion, Chili Gravy and tortillas handy for assembly. Roll 1/4 cup cheese and 1 tablespoon chopped onion in a tortilla. Place 2 rolled tortillas, seam-side down, on an ovenproof plate with a high lip. Ladle 1/2 cup Chili Gravy over the top. Sprinkle 1/4 cup cheese over the tortillas. Repeat for all 4 plates. Bake for 10 minutes, or until the sauce bubbles and the cheese is well melted. Remove from oven and serve immediately. Garnish with remaining onions.