What is presented here is the basic cheese enchilada. There are several variations upon this theme. One can incorporate cooked shredded beef, chicken, pork, crab meat, or any other cooked meat into this recipe for a change of flavor. In fact, making enchiladas is an excellent way to use that leftover turkey, or other meats. This dish is very compatible with Spanish rice and refried beans.
  • 1 dozen corn tortillas
  • 2 T. flour
  • 12 diced green onions
  • 2 T. bacon grease
  • 1-1/2 lb. grated jack or cheddar cheese
  • 1 can chopped black olives
  • 1 large can Las Palmas Red Enchilada Sauce
  • Other fillings as desired

Prepare the chili by melting two tablespoons of bacon grease in a skillet and adding 3 tablespoons of flour to thicken. Heat until the flour browns, stirring frequently. Add the chili sauce slowly while stirring to eliminate lumps. Allow the chili to simmer while preparing the other ingredients.

Have a large baking pan ready, approximately 9 x 13 inches, and about 2 to 3 inches deep. The enchiladas will be placed in this pan side by side until finished, and the entire dish will be baked in the oven.

Prepare each of the enchiladas as follows: take one tortilla and dip it with tongs into the hot chili to soften. Make sure both sides are covered and saturated. Place the tortilla into the baking pan and fill with cheese (or other meat stuffing), green onion and chopped olives. Roll the tortilla into a cylinder and arrange in the baking pan.

When all of the tortillas are prepared, take the remaining olives, green onions and cheese and sprinkle over the "casserole". Bake in the oven at 350 degrees for approximately 20 minutes or until the cheese is thoroughly melted. Allow to cool for 3 or 4 minutes before serving.

  • Makes: 12
  • Preparation Time: 30 minutes
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