Cheese Enchilada

1. Make the sauce first: heat 2 tablespoons of the oil in a saucepan over medium heat, whisk in the flour and cook for about 1 minute until it smells toasty, then stir in the chili powder, cumin and garlic powder and cook for 30 seconds.
2. Gradually whisk in the water, bring to a gentle simmer and cook for 8 to 10 minutes, stirring often, until the sauce thickens enough to coat a spoon, then season with salt and set aside.
3. Finely chop the onion and set aside half of the grated cheddar for the topping; combine the rest of the cheese with about a third of the chopped onion in a bowl for the filling.
4. Heat the remaining tablespoon of oil in a small skillet and warm each tortilla for a few seconds per side until soft and pliable, or wrap the stack in a damp towel and microwave for 30 seconds so they roll without cracking.
5. Preheat the oven to 180 C (350 F) and spread a thin layer of the chili sauce across the bottom of a baking dish.
6. Dip each tortilla in the warm sauce, fill with a spoonful of the cheese-and-onion mixture, roll it up and place seam-side down in the dish, packing the enchiladas snugly together.
7. Pour the remaining sauce evenly over the rolled enchiladas, scatter the reserved cheddar and the rest of the raw onion on top.
8. Bake uncovered for 18 to 20 minutes until the cheese is fully melted and bubbling at the edges, then let stand for 5 minutes before serving.

You'll use: Oven · Frying pan / skillet · Saucepan · Pan · Whisk