1-Heat lard or vegetable oil in a pot over medium-high heat.

2-Whisk in all-purpose flour and cook until lightly browned and fragrant.

3-Add chili powder, ground cumin, garlic powder, dried oregano, kosher salt, and black pepper, stirring to combine.

4-Pour in beef broth, chicken broth, or water and whisk until the mixture thickens.

5-Simmer for 15 minutes on low heat, adjusting thickness with additional broth or water as needed.

6-Preheat the oven to 450 degrees Fahrenheit.

7-Pour vegetable oil into a baking dish and soften the corn tortillas in the oven for 3 to 5 minutes; remove and cover them.

8-Pour half of the prepared chili gravy into the baking dish.

9-For each tortilla, place 1/4 cup of shredded cheese and 1 tablespoon of diced yellow onion inside, roll it up, and arrange seam side down in the dish.

10-Pour the remaining chili gravy over the enchiladas, then sprinkle with the remaining shredded cheese and diced yellow onion.

11-Bake uncovered for 10 minutes, or until the sauce bubbles and the cheese melts.

12-Remove from the oven and serve warm, with pickled jalapeños if desired.