1. Heat 3 tblsp. 2. oil, chili powder and flour in a small saucepan to make a paste. 3. Add water gradually to make a smooth sauce; add vinegar, garlic powder, onion powder, salt and oregano. 4. Bring to boiling; lower heat; simmer, uncovered for 3 minutes. 5. Pour vegetable oil or melt lard to depth of 1/4 inch in a small skillet. 6. Holding each tortilla with tongs, quickly dip into hot fat just long enough to soften, 3 to 4 seconds. 7. Drain on paper towels. 8. 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. 9. I used a 13x9x2 pan. 10. Pour sauce over enchiladas. 11. Sprinkle with remaining cheese. 12. Bake at 350 degrees for 20 minutes or until bubbly. ---------------------------------------------------------------------------
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Ingredients
