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Ingredients
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Enchilada Filling
Red Sauce
Toppings
Method
Prepare the Red Sauce
- 1
- 2
Combine Tomatoes and Spices
Stir in the diced tomatoes, tomato sauce, chili powder, ground cumin, salt, black pepper, and water. Bring the mixture to a simmer and let it cook for about 15-20 minutes, stirring occasionally, until thickened.
Prepare the Enchiladas
- 3
Soften Tortillas
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Lightly fry each corn tortilla for about 10-15 seconds on each side until they're pliable. Remove from the skillet and set aside.
- 4
Fill Tortillas
Take a softened tortilla, place about 1/4 cup of shredded cheese in the center, and roll it up tightly. Place the rolled tortilla seam-side down in a greased baking dish. Repeat with remaining tortillas and cheese.
- 5
Add Sauce
Pour the prepared red sauce generously over the rolled enchiladas, ensuring they are well covered.
Bake and Serve
- 6
Bake
Preheat the oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.
- 7
Garnish and Serve
Once baked, remove from the oven and let cool slightly. Top with sour cream, chopped cilantro, and sliced olives before serving.
