Ingredients: |
Ingredients: 8 tortillas
Sauce:
3 Tbs olive oil
1/2 large onion, chopped
3 to 4 clove garlic, crushed
2 oz diced green chilis
1 lb cooked, peeled and chopped tomatoes
1 c. tomato juice or thinned puree
1/4 tsp. powered oregano
1/4 tsp. basil
1 cup strong vegetable broth
1 1/2 tsp. cornstartch, dissolved in water
Filling:
8 to 10 oz. grated sharp cheddar cheese
1/2 c. sliced black olives
2 to 3 scallions, chopped
a little parsley
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Directions: |
Directions:Prepare the sauce. Heat the olive oil in a skillet and saute in it
the chopped onion and finely minced garlic. When the onion is
quite transparent add the diced chili, the tomatoes, tomato
juice and the herbs.
Simmer for a while, then add a cup of very strong vegetable
broth. Dissolve the cornstartch in a little water and stir it into
the sauce. Let it cook very slowly for a another 10 minutes at
least. If the sauce seems too thick, stir in a little water.
Filling: Have on separate plates---the grated cheese, sliced
olives, chopped scallion and chopped parsley.
Oil lightly an oblong baking dish. Take one tortilla at a time and
place it gently on the heated sauce. When it starts to get
warm, draw it off carefully. On the saucy side of the tortilla,
arrange the filling: a few tablespoons of cheese, some olives,
scallions, and a sprinlke of parsley----all in a fat line,slightly off
center.Now roll the tortilla tightly around this filling and place it
in the baking dish. When all eight are in, side by side, pour the
sauce over them. Bake the enchiladas for 15 to 20 minutes
only in a preheated 350 oven. They should be thoroughly
heated but not overcooked. |
This recipe for Cheese Enchiladas is from