RED ENCHILADAS

"When a tortilla is fried just enough to soften, then dipped in a sauce and filled, it becomes an enchilada. Here, the enchiladas are topped with cheese and baked."

6 Tbsp Mazola Corn Oil
1 lb chicken, beef or pork, diced
2 tsp chili powder
2 cups Refried Beans (recipe follows)
3 cups Red Enchilada Sauce (recipe follows)
8 (7 inch) flour tortillas
1/2 cup heavy (whipping) cream
2 oz Monterey Jack cheese, shredded (1/2 cup)

In skillet heat 2 tablespoons of the corn oil over medium-high heat. Add meat 1/3 at a time. Cook, stirring, 3 minutes or until lightly browned.

Add chili powder. Cook, stirring, 1 minute or until meat is evenly coated.

Stir in Refried Beans and 1/4 cup of the Red Enchilada Sauce. Cook, stirring, 1 minute. Set aside.

Pour remaining enchilada sauce into pie plate.

In another skillet heat 2 tablespoons corn oil over medium-high heat. Add tortillas one at a time. Cook, turning once, 10 seconds or just until limp. (Do not fry until crisp.) Add remaining corn oil as needed. Immediately dip both sides of tortillas into enchilada sauce. Place on waxed paper. Spoon about 1/3 cup meat mixture on each tortilla. Roll up and place seam side down in 13x9x2-inch baking dish.

Stir cream into remaining sauce. Pour over enchiladas. Sprinkle with cheese.

Bake in 350 degree F oven 25 minutes or until bubbly.

REFRIED BEANS
Makes about 2 cups

1/2 lb dried pinto beans (1 1/4 cups), rinsed
3 cups water
2 Tbsp Mazola Corn Oil
1 clove garlic, minced
1/2 tsp salt

In covered 2-quart saucepan bring beans and water to boil. Reduce heat to low; simmer 2 to 2 1/2 hours or until beans are very tender. (If necessary during cooking, add 1/2 to 1 cup boiling water. There should be about 1 cup liquid after cooking.)

In large skillet heat corn oil over medium heat. Add beans and liquid, garlic and salt. Mash beans completely. Stirring frequently, cook about 5 minutes or until mixture is very thick.

RED ENCHILADA SAUCE
Makes about 3 cups

3 Tbsp Mazola Corn Oil
1 cup chopped onion
1 clove garlic, minced
1 Tbsp chili powder
1/2 tsp salt
1 (16 oz) can whole tomatoes, undrained, coarsely chopped
1 (8 oz) can tomato sauce
1 (4 oz) can chopped green chilies, drained

In 2-quart saucepan heat corn oil over medium heat. Add next 4 ingredients. Cook, stirring, 3 minutes or until onion is tender.

Add remaining ingredients. Stirring constantly, bring to boil. Reduce heat; simmer, uncovered, 10 to 15 minutes or until slightly thickened. Note: May be stored tightly covered in refrigerator 2 to 3 weeks.

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: Mazola Corn Oil Mexican Cookbook, Best Foods, 1984