1 egg
1 lb. fresh masa
1/4 c. shredded Longhorn cheese
Salt (to taste)
1/8 tsp. baking powder

ENCHILADA SAUCE:

1 (15 oz.) jar Santa Cruz chile paste
6 c. water (use broth leftover from boiled chicken)
1/3 c. masa harina
1/8 tsp. oregano
1/4 tsp. garlic
1/4 tsp. salt (or to taste)

(Fresh masa can be purchased at most tortilla factories. 5 pounds of masa makes 3 dozen of Gorditas.)

Mix all the ingredients and pat into 4 inch in diameter, 1/2 inch thick patties (Gordita's). Fry in oil in which the oil is covering the patties (sort of deep frying), until golden brown. Turn carefully, cook on both sides. Drain on paper towel.

Enchilada Sauce: Put contents of chile paste in 3 quart saucepan. Dissolve masa harina in 2 cups of the water until all lumps are smoothed out. Add remaining water in pan with chile paste, smooth out. Add masa harina mix in saucepan and stir until sauce is smooth. Add remaining ingredients.

As you serve the enchiladas, drop them in the sauce to soak a minute. Put on plate, pour enchilada sauce over each patty (Gordita) and garnish with cheese and the following mixture.

MIXTURE:

Green onion
Oregano
Green olives, sliced

Top with lettuce. Serve with Spanish rice and beans.