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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A flavorful twist on enchiladas. From the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. 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.
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