- 1 head of Romain Lettuce,
- 1- diced Vidalia Onion,
- 1 lb Shredded Cheese
- 2- diced Roma tomatoes (or fresh garden tomatoes)
- 2- small cans (or one large)
- Old El Paso Enchilada sauce (use the can, not the dry pack seasoning)
- Crisco.
- 8 large eggs
- 15 corn tortillas
I usually make this for a family of 4, so adjust accordingly.
Chop all your vegetables and put them in bowls in whatever order you want them in,
(my family does lettuce, tomatoes, onions, cheese, then back to the Crisco)
put two large scoops of Crisco in a small skillet over a medium to low heat,
put a can of enchilada seasoning in small skillet (reasonably close together)
also in medium to low heat. -
kick your oven on to 200 degrees and let it warm up, be sure to use oven safe dishes!
When the Crisco is warm, not smoking hot, but warm enough you see the ripples in the bottom of the skillet, put the first tortilla in it, it should immediately get soft, and then a few seconds later start getting crisp, at this point, I pull it out of the Crisco and slip it into the enchilada sauce, let it cook for a couple of minutes until it's soft again, use a pair of tongs and pull the tortilla out of the sauce and put it on the plate... Now, you can add your veggies, Lettuce, tomatoes, onions, cheese and place it back near the stove. add another corn tortilla to the Crisco and do the same process again, except this time, when it comes out of the enchilada sauce, you're going to stack it on top of all of this goodness and do it again. for each person I make 1 stack of three, sometimes if someone is super hungry I will do two stacks of two. My mother in law can only handle one stack of two... a good rule of thumb is how many taco's can said person eat, that's about how many tortilla's you'll want to put on their plate. when I've stacked each persons plate up with all this yummy goodness, I slip it into the oven and let the cheese melt a little, this doesn't take long.
before I take them to the table where there are hot pads in each place, I top it off with a little more enchilada sauce. 
Now, what are the eggs for? Let me tell you! Fry the eggs in the Crisco, when you put the eggs in the skillet, the grease is already warm enough it shouldn't stick to the bottom. splash a little bit of grease over the top, to cook the white, but not all of the yolk... and put those two eggs on top of your enchilada's! This is YUMMY, quick and simple!
