Phoenix Enchiladas

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

• Ready In: 20 mins
• Serves: 4

Ingredients

•  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

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.