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
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
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.
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