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Preheat the oven to 375 degrees.
In a large frying pan or skillet heat 1” oil. Dip the edge one of the tortillas in the oil to check if it’s hot enough. It should bubble. When the oil is hot use tongs to place the tortilla in the oil. Cook for 1 minute or until it is golden. Flip over using the tongs to cook the other side. Repeat with the other tortilla. Remove them and lay them on a cooling rack.
To assemble: lay one of the cooked tortillas on a baking pan. Add the refried beans and spread to have an even layer. Next add the cooked taco meat in an even layer. Add half of the shredded cheese on top of the meat. Spread to make an even layer of it. Place the other cooked tortilla on top of the cheese.
Drizzle the enchilada sauce on top of the tortilla and spread it out with the back of your spoon. Top with the rest of the shredded cheese and place in the preheated oven to bake for 10 minutes or until the cheese has melted.
Remove from the oven and garnish with your favorite toppings. I garnished with chopped tomatoes, onions and sliced black olives. Enjoy!
YUM!