Cheese Enchiladas with Chili Gravy, Classic Tex-Mex Dinner - My Home Made Recipe

Ingredients

• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 1/2 cups (590 ml) low-sodium beef broth
• 12 corn tortillas
• 1 tablespoon vegetable oil, for warming tortillas
• 2 cups (225 g) shredded sharp cheddar cheese
• 1 cup (115 g) shredded Monterey Jack cheese
• 1 small yellow onion, finely diced, divided
• Chopped cilantro, sour cream, or pickled jalapenos for serving, optional