For the filling: In large pot, cook ground beef, black pepper, chili powder, garlic powder and cilantro over medium heat until beef is browned all the way through.
For the gravy: In a large pot on low heat, add flour and vegetable oil. Cook, stirring often, for 30 minutes, to make a dark brown roux for the gravy. Add 1/4 cup water, the beef bouillon, chili powder, garlic powder, black pepper and salt. Continue to cook until you have the consistency for the gravy, another 5 minutes.
For the enchiladas: Heat a griddle or grill on medium heat. Spray cooking spray or put oil on griddle. Place tortillas on griddle until pliable for folding, about 15 seconds.
Place tortillas on a flat surface. Add meat to a tortilla and roll up, keeping the seam side down. Place on a microwave/oven-safe plate. Repeat until all tortillas are used.
Spoon gravy over enchiladas until covered. Top with Cheddar and place in microwave or oven until cheese melts. Top with onions, if using.
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