Prep 20 mins
Cook 0 mins
A flavorful twist on enchiladas. From the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- lard, for frying (vegetable shortening is fine)
- 1 (16 ounce) jar enchilada sauce (or use Gebhardt's Chili Gravy)
- 12 corn tortillas
- 1 cup onion, peeled and chopped (I prefer them cooked)
- 3 cups cheese, grated (cheddar or Monterey Jack)
- 1 1⁄2 cups green olives, pitted and chopped
- lettuce, shredded
- Heat enchilada sauce or chili gravy in a skillet.
- Cook slowly about ten minutes and set aside, but keep hot until needed.
- Heat fat in another frying pan.
- Fry one tortilla at a time, turning over several times to make it hot and flexible.
- Dip into hot chili gravy.
- Place flat on a dish and sprinkle onions, cheese and olives across center.
- Roll and arrange in a serving dish; keep hot.
- When all tortillas are prepared, sprinkle with more cheese, onions, olives and shredded lettuce; serve hot with any remaining sauce on the side.
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.