Flat Enchiladas

Ingredients:

2 C. dry Masa
2 rounded Tble. melted lard
1/3 C. cottage cheese
1/2 tsp. salt
1 egg (slightly beaten)
Approximately 3/4-1 C. chicken broth (you can broth and water 1/2 and 1/2 if you want)
1 16 0z. jar Frontera Gourmet Enchilada sauce Classic Red Chile
Shredded cheese
Chopped green onions (whites and greens)

Directions:

Mix masa and salt with a fork.  Add melted lard and stir with fork until combined.  Add cottage cheese and stir with fork until combined.  Add egg and stir with form until combined.  Add chicken broth ( you could use more or less of the chicken broth as you want the wet masa to cling together to form a ball). Should hold together when pinched with your fingers. Make pliable like play doh. Do not knead. Form patties ( I make mine 3 1/2 - 4 inches round and 3/4 inch thick but they can be made into whatever size you like).  This recipe makes about 12 patties this size.

Fry patties in 1/2 to 1 inch of oil until golden brown on each side. Make sure oil is at frying temperature so masa patties don't get oil "logged".

Warm enchilada sauce.  In a 13X9" pan place sauce in the bottom of pan to cover.  Dip fried patties into sauce lightly. Place in pan and lightly cover with remaining sauce.  Cover with shredded cheese.  Bake in 400 degree oven until warmed through, sauce slightly bubbles and cheese is melted.  Approximately 15 min.  Top with chopped green onions.  As a kid we used to eat these at the Sunset restaurant in Coolidge and they would put chopped green olives on them (loved them that way).  We would also eat them at Tag's restaurant in Coolidge but they didn't use the green olives.  I like to eat them with a dollop of sour cream on top.....YUM!