- 1 dozen corn tortillas
- 8 to 12 diced green onions
- 1½ lb. grated jack or cheddar cheese
- 1 can chopped black olives
- 1 large cans Las Palmas Enchilada sauce
- 2 tbls. bacon grease, oil or butter
- 3 tbls. flour
- 1 can roast beef
- 1/4 cup oil for frying
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Prepare a roux by heating two tablespoons of bacon grease, butter or oil in a skillet and adding 3 tablespoons of flour to thicken. Heat until the flour slightly browns, stirring constantly. Add the chili sauce very slowly while stirring to eliminate lumps. Allow the chili to simmer over low flame while preparing the other ingredients.
Have ready a large baking pan, approximately 9 x 13 inches, and about 1 to 2 inches deep. The enchiladas will be placed in this pan side by side until finished, and the entire dish will later be baked in the oven. Prepare each of the enchiladas as follows: Heat the oil in a skillet over medium heat. Take one tortilla and dip it with tongs into the hot oil and let it fry for about 1 minute on each side. |
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Remove the tortilla with the tongs and dip it into the chili to soften. Make sure both sides or the tortilla are covered thoroughly with chili. |
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Place the tortilla into the baking pan and fill with shredded meat, cheese, diced green onion and a few chopped olives. Use each of these ingredients in modest amounts rather than overfilling the tortilla. |
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Roll the ingredients into the tortilla and arrange in the baking pan. |
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Once all of the enchiladas are prepared, spoon any remaining chili over the top of the enchiladas, top with the remaining cheese, diced green onions and chopped olives. Bake in a preheated oven at 375 degrees for 12 to 15 minutes before serving. |
- Yields: 6 servings
- Preparation Time: 30 minutes
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