In a skillet on medium heat begin searing the ground beef and breaking it up well with a wooden spatula. Sprinkle in the salt (start with half and add more if needed) and pepper and let the meat sear well as you break it up. The dark brown parts of the sear will dissolve and enrich the chili gravy later adding to the flavor.

When the meat is well-seared add in the onion and cook for 2 minutes, tossing frequently.

Add in the chili powder, powdered garlic, cumin, and Mexican oregano and let the spices brown and toast in the pan along with the beef.

Finally, turn the heat down to medium and sprinkle in the flour. Toss the flour in the meat and incorporate into the fat and juices creating a roux of sorts. When the flour dissolves into the mixture, pour in the beef stock and whisk it into the mixture.

Turn the heat up to medium-high heat and stir frequently bringing the mixture up to a boil. Allow the mixture to thicken, then lower the heat and simmer for 15-20 minutes (or longer if desired), the longer the chili cooks the more the flavors in the chili gravy will enhance and deepen.

Finish the gravy with ½ t. salt if needed, and 1 t. fresh lemon juice for acidity. (This is optional and Tobasco pepper sauce can also add acidity and brighten the flavors.)

There are two methods for softening corn tortillas: the pan method and the microwave method.

(The pan method is best but if you are short on time the microwave method is the fastest. The microwave method can cause the enchiladas to stick together once baked and so I prefer the traditional pan method if time allows.)

For the traditional pan method: Add 2 tablespoons oil to the bottom of a nonstick skillet and heat over low heat. Add a corn tortilla into the pan and fry for about 1-2 seconds on each side. Then transfer to a paper towel-lined plate for holding. Continue with the remaining corn tortillas until all of the tortillas are soft, oiled and warm.

For the microwave method: Take all of the corn tortillas and wrap them in a damp paper towel. Place them on a microwave-safe plate and microwave for 45 seconds, the corn tortillas should be pliable enough to roll into enchiladas. You may need to reheat the stack while rolling the enchiladas if they become cool.

Preheat the oven to 400 degrees.

Grate the cheddar cheese and mince up about 1/4 c. of white onion. The white onion should be very thinly diced.

Grease a 9x13 inch casserole dish, with a little bit of olive oil or pan spray so the enchiladas will not stick.

Lay out one corn tortilla and in the center of the tortilla add 2 tablespoons or so of freshly grated cheddar cheese and a sprinkling of minced onion.

Roll them up and place them in the baking dish with the seam side down. Fill the entire baking dish with enchiladas tucked closely together. Ladle the hot chili gravy sauce on top of the enchiladas.

Place in the oven and bake at 400 degrees for 20 minutes or until hot and bubbly. Sprinkle extra cheese and white onion on top if desired.

If this dish of enchiladas makes it to the next day, enchiladas can be reheated in a 325-degree oven, covered in foil. Place 1 tablespoon water in the bottom of the dish, recover with foil and bake gently for 12-15 minutes. You may also microwave individual servings of enchiladas.

375 for 30 minutes covered with foil, then remove the foil and bake an additional 10 minutes to melt the cheese on top.