Classic Chicken Enchiladas - Levi Goode

Ingredients

• ¼ cup melted butter or vegetable oil
• ¼ cup all-purpose flour
• ½ cup yellow onions, finely diced
• ¾ teaspoon kosher salt
• 1 tablespoon garlic, minced
• 1 tablespoon tomato paste
• 4 cups chicken stock
• 2 teaspoons ground cumin
• 1 teaspoons chili powder
• A few cups of vegetable oil for the tortillas
• 1¼ pounds shredded chicken (ideally slow-simmered in broth, but you can also use a rotisserie chicken or smoked chicken)
• ¾ cup chile gravy
• ¼ cup salsa roja
• 4 ounces Chihuahuan cheese
• 12 ounces Mexican cheese blend ( 6 oz. American Cheese, grated, and 6 oz. Cheddar Cheese, grated)
• 24 ounces chile gravy, hot
• Cilantro, chopped (preferred amount)
• White onions, diced (preferred amount)