12 tortillas and 1 c. grated Cheddar cheese

CHEESE ENCHILADA FILLING:

1 (15 oz.) can red kidney beans or pinto beans
1 tbsp. shortening
1/2 c. water
1 tsp. salt
1/8 tsp. black pepper
1 tbsp. chopped onions
3 tbsp. green chilies
1/2 lb. grated Cheddar cheese

CHEESE ENCHILADA SAUCE:

1 (8 oz.) can tomato sauce
1 1/2 c. water
6 1/2 tsp. flour
1 1/2 tsp. onion flakes
1 tsp. salt
1/2 tsp. chili powder
1/4 tsp. baking powder
1/4 tsp. garlic powder
1/8 tsp. black pepper
1/2 tsp. paprika
1 tbsp. Parmesan cheese

For enchilada filling: Mash some of the beans. Add shortening and water. Simmer 5 minutes. Add spices and cook for another 5 minutes. Add green chilies and cheese. Mix well.

For enchilada sauce: Combine the spices with the tomato sauce and water in saucepan. Bring to a boil, then simmer 10 minutes. Blend in Parmesan cheese.