Ingredients
- 12 corn tortillas
- 2 cups of cooked chicken, chopped
- 1 cup finely chopped onion, sauted
- 1/2 cup sliced and chopped olives
- Leave remaining olives whole and set aside
- 1/2 cup lard
- Red Enchilada Sauce (28 ounce canned is fine)
Directions
- Lightly saute onion until golden brown.
- Melt and heat lard in a frying pan.
- Dip corn tortilla in hot lard for about a minute, then pat dry with a paper towel.
- Fill center of tortilla with 1 tablespoon of onion, 2 tablespoons chicken, 1 tablespoon olive, and a 2 tablespoons red enchilada sauce >.
- Fold both sides, one over the other and place in baking dish.
- Repeat until ingredients are used.
- Pour red enchilada sauce over filled enchiladas in baking dish.
- Add 1 tablespoon cooked onion and 3 whole olives on top of each enchilada.
- Place in hot oven until sauce bubbles and serve very hot.
