Vegetarian Epicure, page 212, by Anna Thomas
8 tortillas
Sauce:
3 tablespoons olive oil
1/2 large onion
3 to 4 cloves garlic
2 ounces or more diced green chilis
1 pound cooked, peeled and chopped tomatoes
1 cup tomato juice, or thinned puree
1/4 teaspoon powdered oregano
1/4 teaspoon basil
1 cup strong vegetable broth
1 1/2 tablespoon cornstarch dissolved in water
Filling:
8 to 10 ounces grated sharp cheese
1/2 cup slices black olives
2 to 3 scallions, chopped
a little chopped parsley
Begin by preparing the sauce. Heat the olive oil in a skillet and sauté the onion and garlic. When the onion is transparent, add the chilis, tomatoes, puree, oregano, and basil. Simmer for a while, then add the broth. Dissolve the cornstarch in water and stir into the sauce. Let it cook slowly for at least another 10 minutes. If it seems thick, add a little bit of water.
Prepare the filling and set each of them out on separate plates.
Oil an oblong baking dish. Take one tortilla at a time and slide it across the sauce. Put the sauced side of the tortilla up on a plate. Arrange the filling on the sauced side, a little off center, but across the width of the tortilla. Roll the tortilla tightly and place in the baking dish. (I find that it is better to put the seam side down) When all the enchiladas are in the baking dish, side by side, pour the sauce over them. Sprinkle the top with cheese. Bake the enchiladas for 15 to 20 minutes only in a preheated 350 degree ogen. They should be thoroughly heated but not overcooked. Serves 4.
