Phoenix Enchiladas

• lard, for frying (vegetable shortening is fine)
• 1 (16 ounce) jar enchilada sauce (or use Gebhardt's Chili Gravy)
• 12 corn tortillas
• 1 cup onion, peeled and chopped (I prefer them cooked)
• 3 cups cheese, grated (cheddar or Monterey Jack)
• 1 12 cups green olives, pitted and chopped
• lettuce, shredded

1. Heat enchilada sauce or chili gravy in a skillet.
2. Cook slowly about ten minutes and set aside, but keep hot until needed.
3. Heat fat in another frying pan.
4. Fry one tortilla at a time, turning over several times to make it hot and flexible.
5. Dip into hot chili gravy.
6. Place flat on a dish and sprinkle onions, cheese and olives across center.
7. Roll and arrange in a serving dish; keep hot.
8. When all tortillas are prepared, sprinkle with more cheese, onions, olives and shredded lettuce; serve hot with any remaining sauce on the side.

lard, enchilada sauce, corn tortillas, onion, cheese, green olives

Taken from www.food.com/recipe/phoenix-enchiladas-223119 (may not work)