Phoenix Enchiladas

Name: Phoenix Enchiladas
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
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

Submitted by Molly53

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

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Ready In:: 20mins
Ingredients:: 7
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

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.