SAUCE:

3 tbsp. vegetable oil
1 1/2 tsp. chili powder
1 1/2 tbsp. flour
1 1/2 c. water
1/2 tsp. salt
1/4 tsp. leaf oregano, crumbled
1 tsp. vinegar
1/2 tsp. garlic powder
1/2 tsp. onion powder

FILLING:

8 corn tortillas
Vegetable oil or shortening
3/4 c. refried beans
1/4 lb. (1 c.) Jack or Cheddar cheese, shredded
1/2 c. cottage cheese
1 med. size onion, finely chopped (1/2 cup)
1/2 c. chopped black olives (optional)

Heat 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 a boil, lower heat, simmer uncovered for 3 minutes. Pour oil to depth of 1/2 inch in a small skillet. Quickly dip each tortilla into hot fat with tongs just long enough to soften (3 to 4 seconds). Drain on paper towels. To assemble: place 1 tablespoon each of refried beans, cheese, cottage cheese, onion and olives down center of each tortilla. Roll. Place seam side down in shallow 13 x 9 baking dish. Pour sauce over enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 20 minutes.