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.


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


  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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