Updated: Jun 3
9” Chef’s Ware Skillet
11” Chef’s Ware Skillet and Cover
2 Tablespoons Oil (30 ml.)
12 Corn Tortillas
1 Pound Jack or Cheddar Cheese, grated (454 grams)
1 Chopped Onions (240 ml.)
2 Cup Sliced Ripe Olives (480 ml.)
3 Cups Enchiladas Sauce (720 ml.)
Put Oil into 9” Skillet and heat over medium to medium high heat. After about 5 minutes or when oil is hot, drop tortillas one by one into Skillet. Leave each one for only 30 seconds or so, tur and cook for about 30 seconds on the other side. Remove from Skillet with tongs and drain on paper towels or brown paper. The tortillas should be cooked just until tender; overcooking will make them too crisp for rolling.
Top each cooked tortilla with equal amounts of cheese, onion, and olives. Seasons to taste. Spoon a little of the sauce over the top, then roll tightly to form tubes. Secure each with a toothpick and arrange in 11” Skillet. When all the enchiladas have been assembled and rolled. Pour the remanding sauce evenly over them. Cover the Skillet and cook low for 30 to 35 minutes. Remove from pan with a pancake’s turner.
Enchiladas may be filled using cooked beef, chicken, lamb or any other filling you enjoy. Have some extra sauce on hand if the enchiladas become too dry. Sprinkle some extra cheese generously over the top of the enchiladas 10 minute before serving good. Garnish with a couple of whole ripe olives and a sprig of parsley.