Ingredients:
3 tablespoons lard or 3 tablespoons vegetable oil
1 1/2 tablespoons chili powder
1 1/2 tablespoons flour
1 1/2 cups water
1 teaspoon vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon oregano
vegetable oil or lard, for frying tortillas
8 corn tortillas
3/4 cup refried beans ( from a 16 oz. can)
4 ounces monterey jack cheese or 4 ounces cheddar cheese, shredded ( 1 cup)
1/2 cup cottage cheese ( I used Ricotta)
1 medium onions, finely chopped ( 1/2 cup)
1/2 cup chopped pitted olives ( I used black)
Directions:
Heat 3 tblsp.
oil, chili powder and flour in a small saucepan to make a paste.
Add water gradually to make a smooth sauce; add vinegar, garlic powder, onion powder, salt and oregano.
Bring to boiling; lower heat; simmer, uncovered for 3 minutes.
Pour vegetable oil or melt lard to depth of 1/4 inch in a small skillet.
Holding each tortilla with tongs, quickly dip into hot fat just long enough to soften, 3 to 4 seconds.
Drain on paper towels.
To assemble: Place 1 tablespoon each refried beans, Jack cheese, cottage or ricotta cheese, onion and olives down center of each tortilla; roll up; place seam-side down in shallow baking dish just large enough to hold enchiladas.
I used a 13x9x2 pan.
Pour sauce over enchiladas.
Sprinkle with remaining cheese.
Bake at 350 degrees for 20 minutes or until bubbly.
Servings: Serve
Time preparation: 30 min.
Time total: 60 min.