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1
If using chicken, cook with onion in lightly salted water until tender.
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2
When cooked, shred chicken and set aside.
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3
If using hamburger, cook with onion until done, drain fat and set aside.
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4
Warm up some of the enchilada sauce.
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5
Set aside.
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6
Heat up lard in frying pan
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7
Quickly place tortilla in pan, cook for a few seconds on each side.
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8
Dont cook too much or you will end up with a tostada shell.
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9
Let the excess lard drip off and then dip in the warmed up enchilada sauce.
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10
After dipping the tortillas put them on a plate until they are all done.
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11
Take your casserole dish and place a layer of tortillas to cover bottom.
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12
You can tear a tortilla in pieces to cover corners.
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13
Then put your hamburger or chicken on top.
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14
Add onions, sliced olives and spoon some enchilada sauce over the top (you need to add sauce between layers or it turns out too dry.)
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15
Then add some shredded cheese.
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16
Start another layer of tortillas and repeat the above.
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17
When you do all your layers cover the top again with tortillas, add sauce, then your cheese and decorate with the sliced olives.
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18
You can do as many layers as you want depending on the depth of your casserole dish.
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19
You can do three layers with average size filling or two layers with really generous filling.
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20
The choice is yours.
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21
Bake at 350, covered until inside is warm and then uncover to see that all the cheese on top is melted.
