Enchiladas

7 ingredients
8 steps

Ingredients

  • 1 doz. corn tortillas
  • 1 medium onion, chopped
  • 1 can black olives, pitted
  • 2 large ladle spoons Crisco oil
  • 2 small cans red chile sauce
  • 1 small can tomato sauce
  • 1 large pkg. shredded Cheddar cheese (mild) or Big Horn mild Cheddar cheese, grated

Directions

  1. 1
    Melt shortening in a small frypan.
  2. 2
    Warm chile sauce mixture in another frypan.
  3. 3
    Dip corn tortillas in shortening for 20 seconds or so and dip into chile sauce mixture.
  4. 4
    Then place on cookie sheet open.
  5. 5
    Fill with onion, cheese and two olives and roll.
  6. 6
    Repeat for all 12 tortillas.
  7. 7
    Sprinkle leftover cheese on top and olives, too.
  8. 8
    Bake in a 350° oven for 25 to 30 minutes or until cheese melts.

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