Continue dipping and frying the remaining tortillas, wiping out the pan occasionally and then heating another tablespoon of oil or lard to fry a new batch.
Arrange the fried, folded tortillas in groups of three, overlapping them.
Pop them into the oven to heat through, about 5 minutes.
While the enchiladas are heating, in a small bowl, toss the lettuce with the vinegar and a good sprinkling of salt.
Peruvian Green Spaghetti: Tallarines Verdes de Allegra 