Beans:
Cover beans with water in large pot, boil beans for 5 minutes, then let beans sit, covered and away from heat, for 1 hour ("quick soak" method -- you can also let beans sit overnight in water without heating them first). Bring to a boil again, adding more water if necessary, and add 2 T red chili powder, onion, and garlic clove. Simmer 2 -- 4 hours, depending on bean type, testing for softness now and then. Salt to taste. You can also use canned beans (but don't use refried beans). If you do, save the liquid for the enchilada prep.

Red chili sauce:
Brown the 3 T flour in 2 T shortening, then add 4 T red chili powder and water or broth. Stir to remove lumps. Simmer to reduce sauce to a thicker consistency -- maybe 1 -- 1.5 C of sauce. For red chili powder, I prefer the Chimayo brand of New Mexico red chili powder. If that's not available, most grocery stores will carry some form of Mexican red chili powder besides the almost taste-free powder sold in the spice aisle.

Enchiladas:
*Melt remaining shortening, and briefly dip each tortilla into fat (enough to soften tortilla). Let tortillas drain on paper towels. Drain beans, and save the bean liquid.
*Dip 3 tortillas into bean liquid and lay each one on bottom of a baking dish. Cover each tortilla with a layer of beans, then with a little of each kind of cheese, then a sprinking of green chile. Dip 3 more tortillas in the bean liquid, stack on top of first three tortillas. Repeat all steps until you have 3 stacks of 4 tortillas each. Instead of beans on the top layer, spread red chili sauce on top of all 3 stacks. Top with rest of the cheeses. Pour the cream around (not on top of!) the enchiladas, lifting the bottom of the stacks to let a little of the cream underneath.
*Bake at 350 degrees F for about 20 minutes, until cheese gets bubbly and a little brown.

Serves 4 -- 6. Serve with sour cream.