Phoenix Enchiladas

Name: Phoenix Enchiladas
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 12 cups green olives, pitted and chopped; lettuce, shredded

7 ingredients

8 steps

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 12 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.