• Enchilada gravy
• 12-14 soft flour tortillas
• oil for frying tortillas
• Refried Beans
• 1 cup sharp cheddar cheese, shredded
• 1 cup Monterey jack cheese
• 5 jalapeno peppers, minced
• salsa

How to assemble a pan of enchiladas:

Cover the bottom of a 13" x 9" with enchilada gravy. On a large dinner plate, ladle out some more gravy. Have a second plate ready for rolling up the tortillas and beans. Quickly fry each tortilla in the hot oil for a minute or two to soften them up and get them a little crunch on the edges. Lift the tortilla out of the oil and dunk it in the gravy on the dinner plate. Then take that same tortilla and put it gravy side up on the second plate. Spoon a line of refried beans down the middle of the tortilla and then spoon on some salsa and sprinkle on some jalapeno peppers. Throw some cheddar and Monterey jack cheese on top of the filling. Roll the tortilla up and lay it in the pan, sort of like a Mexican manicotti. Continue until you have squeezed all the tortillas that you can into the pan. Pour the rest of the enchilada gravy on top. Sprinkle more cheese on top and then bake it at 350 degrees for about 30 minutes.