Enchiladas

(V. Packard)

For 24 enchiladas:

To make your own chili:

2# red chili peppers, dry; Cut out veins and remove seeds. Soak in lukewarm water overnight. Drain. Soak again until next morning in lukewarm water. Then put peppers through sieve. Boil 3-4 hours slowly. Thicken with flour. Add 1 tbsp. shortening, garlic and thin with oil after strained.

To make tortillas:
Flour

water

salt

Roll thin and round. Fry on griddle with grease. Then trim edges with scissors (round) and fry in deep fat. If you desire, use Leo Palma chili and buy your tortillas at Osuna's Grocery. Treat canned chili with flour, oil and garlic also. Fry tortillas also in fat.

2 # cheese, sliced in small pieces

2 large bell peppers, finely chopped

3 onions, finely chopped

1 1/2 cups raisins, chopped finely

1 1/2 dozen hard cooked eggs, sliced

2 cans 1# olives

Slightly fry peppers, onions and raisins.
Dip tortillas into chili, fill with ingredients. Add 1-2 tbsp. chili inside, fold over. Put cheese also on top. Reheat in hot oven.

Submitted by Fred Smoot

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