1. Heat a skillet over medium heat and add vegetable oil. Stir in flour and cook for a minute to form a roux. Whisk in chili powder, garlic powder, onion powder, cumin, and season with salt and pepper. Slowly pour in beef broth, whisking constantly, until smooth. Simmer until slightly thickened and set aside.

2. In another skillet, heat a little oil and quickly fry each corn tortilla for a few seconds per side. This softens them and makes them pliable. Drain on paper towels.

3. Preheat the oven to 375°F. Spread a little chili gravy on the bottom of a baking dish. Fill each tortilla with a generous handful of cheddar and Colby Jack cheese, roll tightly, and place seam-side down in the dish.

4. Pour the remaining chili gravy over the enchiladas, making sure they’re well covered. Sprinkle with more cheese if desired. Bake uncovered for about 20 minutes, until hot and bubbly.

5. Let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro or green onions if desired and enjoy warm.