|
|
CHEESE ENCHILADAS 8 tortillas Sauce: 3 Tbsp. olive oil 1/2 large onion, chopped 3 to 4 large cloves garlic, crushed 2 oz. (or more if you like a hotter sauce) diced green chilies (Ortega canned chilies are quite good) 1 lb. cooked, peeled and chopped tomatoes 1 c. tomato juice or thinned puree 1/4 tsp. powdered oregano 1/4 tsp. basil 1 c. strong vegetable broth 1 1/2 Tbsp. cornstarch, 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 chopped parsley Begin by preparing 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 chilies, the tomatoes, tomato juice and herbs. Simmer for a while, then add a cup of very strong vegetable broth. This can be made from a vegetable concentrate and spiked with some Kitchen Bouquet or with a similar vegetable seasoning. Dis- solve the cornstarch in a little water and stir it into the sauce. Let it cook very slowly for another 10 minutes at least. If the sauce seems too thick, stir in a little water. Prepare the filling: Have on separate plates the grated cheese, sliced olives, chopped scallions and chopped parsley. Oil lightly an oblong baking dish. Take one tortilla at a time and place in gently on the heated sauce. When it starts to get warm, draw it carefully off. On the sauce side of the tortil- la, arrange the filling: a few tablespoons of cheese, some olives, scallions and a sprinkle 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 side by side, pour the sauce over them. Bake the enchiladas for 15 to 20 minutes only in a preheated 350 degrees oven. They should be thoroughly heated but not overcooked. Serves 4. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |