Difficulty: Easy
Instructions
Things You'll Need:
- For The Sauce
- 5 ripe tomatoes, chopped
- 1 red or green pepper, chopped
- 1 teaspoon salt
- 6 cloves garlic, chopped
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- dash of hot sauce, optional For the enchiladas
- 12 soft corn tortillas
- 2 cups cheddar or Monterey Jack cheese
- 1/2 cup soft cream cheese
- 1/2 cup ripe olives, chopped
- 1/2 cup green olives, chopped
- 2 small tomatoes, seeded and chopped
- 1 green pepper, chopped
- 4 scallions, chopped
- 1/8 teaspoon cayenne
-
Step 1
In a heavy saucepan, place all ingredients for sauce.
Bring to a boil.
Lower heat and simmer for 20 minutes.
Blend in blender, leaving a few chunks for interest.
Set aside. -
Step 2
Heat oven to 325 degrees.
In a bowl, mash the cream cheese into the cheddar.
Mix in all the other ingredients.
Set aside. -
Step 3
To soften the tortillas, sauté them briefly in a bit of oil.
Divide the filling among the 12 tortillas.
Into a shallow baking dish pour a bit of the sauce.
Arrange the enchiladas in a row in the dish and cover with the remaining sauce. -
Step 4
Cover dish with foil and bake for approximately 30 minutes.
Serve and enjoy!
