Enchiladas, No. 1 (Very fine)
These Enchiladas, a classic from the early 1900s, offer a rich and satisfying taste of history. Featuring a combination of savory onions, olives, and chicken, these enchiladas are enveloped in a flavorful chile sauce and melted cheese. The result is a comforting and delicious dish, perfect for a hearty meal.
Ingredients
- 1 cup Onions
- 1/2 cup Olives
- 1 tablespoon Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 1 cup Grated cheese
- 4 count Tortillas (Quantity estimated (not specified in original recipe))
- 1/4 cup Chile sauce No. 1 (Quantity estimated (not specified in original recipe))
- 1 tablespoon Hard-boiled eggs (Quantity estimated (not specified in original recipe))
- 2 tablespoons Cooked chicken
- 6 count Seedless raisins
- 2 tablespoons Claret (or red wine) (Quantity estimated (not specified in original recipe))
- 1/2 cup Chile sauce No. 5 (Quantity estimated (not specified in original recipe))
- 3 count Whole olives
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Instructions
- 1Chop 1 cup of onions very fine. Slice and chop 1/2 cup of olives. In a small pan, cook the onions and olives in 1 tablespoon of butter (or vegetable shortening) over medium heat until softened, about 5 minutes.
- 2Preheat oven to 375°F (190°C). Dip each tortilla in hot salted butter (or oil), then dip in chile sauce No. 1. Spread with grated cheese. Put in the center 1 tablespoon of the cooked onion mixture, 1 tablespoon of chopped hard-boiled eggs, 2 tablespoons of chopped chicken, 6 seedless raisins soaked in claret (or red wine), 1 tablespoon of chopped olives, and a sprinkle of cheese. Fold both sides of the tortilla over the filling.
- 3Pour chile sauce No. 5 over the assembled enchiladas. Place 1 tablespoon of cooked onion mixture on the center of the top of each enchilada, along with several large pieces of cheese and 3 whole olives. Place in the preheated oven and bake until the cheese is melted, about 10 minutes.
- 4Serve the enchiladas very hot.
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