I came across this recipe one afternoon when I was on a search for a meal where I had all the ingredients on hand. This recipe was submitted by Bonnie Chufar and included in the 160th Anniversary Grace Quilters Ministry International Heritage cookbook.
The recipe is one of Bonnie’s old family favorite recipes and sounded pretty straightforward and easy to make. So I decided to give it a try.
I love recipes that call for simple ingredients that come together to make a tasty delicious meal, and this recipe really delivered!
Cheesy and oh so gooey…these enchiladas were DELICIOUS! How can something so simple be so tasty? I’m so glad I gave this recipe a try, it will be a part of my regular rotation of family favorite recipes for years to come!
Prepare the Sauce:
In a deep saucepan, combine enchilada sauce, tomato sauce, and garlic.
In a blender combine water and flour.
Add blended water/flour mixture to the saucepan mixture.
Add salt and bring mixture to a boil.
Remove sauce from heat and allow sauce to cool slightly; enough to handle. Set sauce aside while you prepare the filling.
Assemble Enchiladas:
In a mixing bowl, combine chopped onion with chopped oregano.
Stir in a can of chopped olives.
Heat oil in a frying pan. Fry corn tortillas, one at a time, in hot oil just until softened, about 10-15 seconds per side. Set aside.
Pour a scant ⅓ cup of sauce in a 13X9 inch casserole dish. Spread sauce to coat the bottom of the dish.
Dip each tortilla in the enchilada sauce to coat and lay it in the casserole dish.
Place about a tablespoon of chopped olive/onion/oregano and about a ¼ cup of cheddar cheese in each tortilla. Roll up each tortilla and place seam side down.
Continue this process using the remaining tortillas and chopped olive/onion/oregano filling.
When all the tortillas are filled and rolled in the dish, top with remaining sauce and cheese.
Top enchiladas with sliced olives.
Bake at 350° for 15 to 20 minutes or until enchiladas are heated through and cheese is hot and bubbly.
Serve enchiladas topped with a dollup of sour cream and chopped cilantro.
Serve with a simple salad made with chopped lettuce and tomatoes and a side of Spanish rice to round out the meal.
Try my favorite Spanish rice recipe. It pairs beautifully with these cheesy enchiladas.
Cheese Enchiladas
Ingredients
Sauce:
- 10 oz Enchilada sauce
- 8 oz tomato sauce
- 2 cloves garlic, minced
- 10 oz water
- 2 tbsp flour
- 1 tsp salt
Assembly:
- 1 large onion, chopped
- 1 tsp dried oregano
- 1 lb cheddar cheese, shredded
- vegetable oil, for frying
- 12 corn tortillas
- 1 tsp salt
- 2.25 oz can chopped olives,
- 2.25 oz can sliced olives, drained
- sour cream to serve, optional
- cilantro to serve, optional
Instructions
Prepare the Sauce:
- In a deep saucepan, combine enchilada sauce, tomato sauce, and garlic.
- In a blender combine water and flour. Add to saucepan mixture.
- Add salt and bring mixture to a boil.
- Cool slightly, enough to handle.
Assemble Enchiladas:
- In a mixing bowl, combine chopped onion, can of chopped olives and oregano.
- Heat oil in a frying pan. Fry corn tortillas, one at a time, in hot oil just until softened, about 10-15 seconds per side. Set aside.
- Pour a scant ⅓ cup of sauce in a 13X9 inch casserole dish. Tilt to coat the bottom of the dish.
- Dip each tortilla in the enchilada sauce to coat and lay it in the casserole dish.
- Place about a tablespoon of chopped olive/onion/oregano and about a ¼ cup of cheddar cheese in each tortilla. Roll up each tortilla and place seam side down.
- Continue this process using the remaining tortillas, chopped olive/onion/oregano filling and cheese.
- When all the tortillas are filled and rolled in the dish, top with remaining sauce and cheese.
- Top enchiladas with sliced olives.
- Bake at 350° for 25 to 30 minutes or until enchiladas are heated through and cheese is hot and bubbly.
- Allow casserole to rest for 10 minutes before serving to allow filling to set.
- Serve enchiladas topped with a dollup of sour cream and chopped cilantro.
If you decide to make these delicious cheese enchiladas, don’t forget to comment and leave a review, or tag me on Instagram so I can see it!
