Please Visit Our Sister Sites:


8 tortillas

3 Tbsp. olive oil
1/2 large onion, chopped
3 to 4 large cloves garlic,
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
1/4 tsp. powdered oregano
1/4 tsp. basil
1 c. strong vegetable broth
1 1/2 Tbsp. cornstarch,
dissolved in water

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:

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.

Help Us Improve The Database!
If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much):
Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great!
Was this recipe an exact duplicate of another recipe in the database? Yes No
Was this recipe incomplete, incorrect, or confusing in any way? Yes No
Short comment about this recipe: (50 characters or less.)
Thanks for your help!