by lapadia
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1 – 10oz pkg. Queso Fresco Cheese, crumbled Ask a question about this ingredient
8 oz cheddar cheese, shredded Ask a question about this ingredient
1/2 cup sliced black olive Ask a question about this ingredient
1/2 cup chopped sweet onion – for topping Ask a question about this ingredient
5-8 large corn tortilla – or homemade Ask a question about this ingredient
1 recipe enchilada sauce (see below) Ask a question about this ingredient
In a large bowl; crumble the Queso Fresco Add the cheddar & olive to the Queso Fresco; gently mix, set aside until needed.
Ask a question about this stepPreheat oven 325˚.
Ask a question about this stepCoat the bottom of a baking dish with cooking spray and some enchilada sauce.
Ask a question about this stepCoat each tortilla with sauce. Depending on the texture of the tortilla you may need to slightly heat them to be able to roll easier, I heat in the microwave, 4 at a time, sprayed with a little cooking spray and placed between two paper towels.
Ask a question about this stepPlace 1/3 cup cheese/olive mixture onto each tortilla, roll up. (Reserve remaining cheese mixture for topping the dish, may not need to use it all). Place rolled up tortillas in the sauced baking dish seam side down.
Ask a question about this stepGenerously spoon sauce over each rolled tortilla; make sure the sauce goes between each roll. Top the enchiladas with chopped onion. Top the onion with the remaining cheese mixture.
Ask a question about this stepSpoon another line of sauce over each roll. Cook @ 325˚ until it starts to bubble throughout (about 1 hour). Let sit for 20 minutes minimum. I let it sit covered in the oven on warm and hold for up to 2 hours.
Ask a question about this step4 tablespoons ground chili powder – Penzeys (I like the ground Ancho) Ask a question about this ingredient
1 teaspoon sea salt Ask a question about this ingredient
1/2 teaspoon ground oregano – crushed between fingers Ask a question about this ingredient
1/2 teaspoon dried cumin Ask a question about this ingredient
1/4 teaspoon cayenne pepper Ask a question about this ingredient
1 pinch of ground clove Ask a question about this ingredient
1/2 cup sweet onion, finely minced Ask a question about this ingredient
3 tablespoons olive oil – extra virgin Ask a question about this ingredient
1-1/2 teaspoon cider vinegar Ask a question about this ingredient
Tap water on hand for when needed. Ask a question about this ingredient
1 -15oz. can crushed tomatoes or tomato puree Ask a question about this ingredient
1 tablespoon honey Ask a question about this ingredient
4 cloves garlic, finely minced Ask a question about this ingredient
Combine chili powder, sea salt, oregano, cumin, cayenne pepper and ground clove – set aside. Sauté the onion with olive oil and vinegar, cook the onion mushy – add a tablespoon or two of water when/if needed to keep it mushy.
Ask a question about this stepStir in the dry mixture; add water one tablespoon at a time to create a medium thick chili paste – takes 4-6 tablespoons.
Ask a question about this stepAdd the tomatoes or puree, honey, garlic and 1/2 cup water to the paste, stir and simmer 1 hour. Taste test for salt and pepper to your palate.
Ask a question about this stepCool to a temperature that is easy to handle and roll the enchiladas.
Ask a question about this stepI made this last night. Didn't have olives, but used leftover roast chicken with diced green chilis and some green onions. Turned out fabulous! I really wanted to try this mainly for the sauce, and it was a winner. Definitely going into the recipe box as the go-to easy enchilada sauce recipe. Thanks for this!
Hi! Thanks so much for your feedback; I'm so happy you enjoy the sauce, I love your addition of chicken, chilis and green onion!!
Hey there! LOVE your intro- that was a scream! Great story about the evolution into food for today. Now I'm going to try the recipe. Thanks so much for posting.
Hi Crispini! Thank so much for stopping by. Enjoy...I hope you will enjoy these as much as we do :)
Yum. I have been of the canned sauce ilk when making enchies,, but your sauce looks so easy and delicious that I will have to give it a whirl!
Yay & thanks Bevi! Can't wait to hear back after you have made the sauce...which can be used for other type of recipes, too :)
Cheers to power of suggestion through a recipe and photo, hope you will get to try my version sometime, aargersi! Happy New Year...
Yum! Love enchiladas, and your version sounds especially delicious.
Thanks for checking them out, hla, I hope you will get to try them someday when you are in an enchilada mood!
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
Tried 'em. Loved 'em!