Tex-Mex Truckstop Enchiladas

Filling
1 pound lean ground beef
1/2 medium onion, minced
1/2 cup beef stock
1/3 cup corn kernels, fresh or frozen
1/3 cup chopped roasted mild green chile, such as
    New Mexico or poblano, fresh or frozen
Salt, to taste

In a skillet, fry the ground beef with the onion until the meat is gray. Pour off grease. Add stock, corn, green chile and salt. Simmer, covered, for 10 minutes. The filling can be made ahead and refrigerated for a day. Reheat the filling before proceeding.

1/2 recipe Tex-Mex Chili Gravy
Vegetable oil (for frying)
12 to 16 corn tortillas
Grated mild Cheddar cheese
Onion, chopped
Fresh jalape