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Ingredients
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Enchilada Filling
Enchilada Sauce
Enchilada Assembly
Method
Preparing the Enchilada Sauce
- 1
Cook the Sauce
In a medium saucepan, heat the olive oil over medium heat. Add chili powder, ground cumin, garlic powder, and salt. Stir for 30 seconds until fragrant.
- 2
Add Tomatoes and Broth
Add the diced tomatoes (with juice) and vegetable broth to the saucepan. Stir well and bring to a simmer. Cook for 10 minutes, stirring occasionally.
Preparing the Filling
- 3
Mix the Filling
In a large mixing bowl, combine shredded cheese, refried beans, chopped onion, and chopped cilantro. Mix until well combined.
Assembling the Enchiladas
- 4
Prepare the Tortillas
Preheat your oven to 375°F (190°C). Warm the corn tortillas in a skillet or microwave until soft and pliable.
- 5
Fill the Tortillas
Take a warm tortilla, spoon about ¼ cup of the cheese filling into the center, and roll it up tightly. Place seam side down in a greased baking dish.
- 6
Repeat the Process
Repeat the filling and rolling process for all 10 tortillas and place them in the baking dish.
- 7
Top with Sauce
Pour the enchilada sauce evenly over the rolled enchiladas in the baking dish.
- 8
- 9
Garnish and Serve
Remove from the oven, let cool for a few minutes, then garnish with sour cream and sliced olives before serving.