Enchiladas, No. 1 (Very fine)

Name: Enchiladas, No. 1 (Very fine)
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

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

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.