From Vegetarian Epicure
8 tortillas
Sauce:
3 tablespoons olive oil
1/2 large onion, chopped
3 to 4 cloves garlic, crushed
2 oz. (or more if you like hotter sauce) diced green chilis--Ortega canned chilis are good
1 lb. cooked, peeled and chopped tomatoes
1 cup tomato juice or thinned puree
1/4 tsp. powdered oregano
1/4 tsp. basil
1 cup strong vegetable broth
1 1/2 Tbs. cornstarch, dissolved in water
Filling:
8 to 10 oz. grated sharp cheddar cheese
1/2 cup 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 transparent, add the diced chili, the tomatoes, tomato juice, and the herbs. Simmer for a while, then add the cup of broth. Dissolve the cornstarch in a little water and stir 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 it gently on the heated sauce. When it starts to get warm, draw it carefully off. On the saucy side of the tortilla, 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 the filling and place it in the baking dish. Continue, until all eight are in, side by side, pour the sauce over them. Bake the enchiladas for 15 to 20 minutes only in a preheated 350 degree oven. They should be thoroughly heated, but not overcooked. Serves 4.
