Phoenix Enchiladas

READY IN: 20mins
Recipe by mollypaul

A flavorful twist on enchiladas. From the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Top Review by STARTERWIFE

have made mine this way for years,an excellent recipe,also I dont always roll them but layer for a casserole.I use rosarite mild sauce.

Ingredients Nutrition

Directions

  1. Heat enchilada sauce or chili gravy in a skillet.
  2. Cook slowly about ten minutes and set aside, but keep hot until needed.
  3. Heat fat in another frying pan.
  4. Fry one tortilla at a time, turning over several times to make it hot and flexible.
  5. Dip into hot chili gravy.
  6. Place flat on a dish and sprinkle onions, cheese and olives across center.
  7. Roll and arrange in a serving dish; keep hot.
  8. When all tortillas are prepared, sprinkle with more cheese, onions, olives and shredded lettuce; serve hot with any remaining sauce on the side.

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