Cheese EnchiladasOlive Oil
8 corn tortillas
1/2 onion, chopped
3-4 cloves garlic
2 oz. diced green chilis (Ortega)
1 lb cooked, peeled tomatoes
1 cup tomato juice or thinned purée
1/4 tsp oregano
1/4 tsp basil
1 cup strong broth (vegetable or chicken)
1 1/2 TBSP cornstarch, dissolved in water
3 cups (12 oz) shredded jack cheese
green onions, including tops, sliced
1/2 cup or 1 can sliced black olives
Prepare sauce by sautéing onion and garlic in olive oil. When onions are transparent, add diced chili, tomatos and juice and herbs. Simmer for a while, then add the broth. Dissolve cornstarch in water and stir into sauce. Let cook on low for minimum of 10 min. If sauce seems too thick, add a little water.
In a small frying pan, heat a little oil over medium heat. One at a time, dip tortillas in oil for a few seconds on each side or just until soft, drain briefly. Dip in sauce. Flip and put filling on sauce side. Across the middle of each tortilla, sprinkle 2 TBSP cheese, green onion and black olives. Roll to enclose. Place tortilla, seam side down, in a greased shallow 9 x 13 inch baking pan.
Pour remining sauce over tortillas. Sprinkle remaining cheese, green onions and olives over all.
Back uncovered, in a 350 degree oven for 15-20 min. or until hot and bubbly. Enchiladas should be hot but not dry or overcooked. Makes 8 enchiladas.
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