Make Ahead

Enchiladas, Queso Cheese & Olive

January  7, 2012
0 Ratings
Photo by lapadia
  • Makes 5-8 large Enchiladas in an 11×8 inch baking dish (depends on tortilla size), recipe easily doubles
Author Notes

Growing up, enchiladas were a side dish tradition on our Italian Holiday table. Hold the phone! How does this connect?

Well, it all started on my dad’s side of the family; with my wonderful California aunts who we would visit every summer. It was there my Italian mother learned to make enchiladas, their style, and later back in Washington State a few times a year we would indulge in an enchilada feast.

From there, my uncle (mom’s brother) loved them so much he asked that they be a side dish on the Holiday table. The rest is history, and I must say these definitely make an excellent, festive side with a spicy, cheesy, corn taste, Holiday or not!

The recipe I’ve shared is an updated version in more ways than one; back then, unless you made your own tortillas the only ones to be found, in our little town, came in a can and the only cheese we could get was some funny American cheese stuff. Seriously! My mom’s written enchilada version is in an old spiral bound fund raising Catholic Church cook book…instructing to buy a can of tortillas and American cheese (check photos).

Anyway, by the latter ‘60’s we could finally buy packaged tortillas - although there was only one brand on the shelves, and we could also buy cheddar cheese, which, btw, was our first recipe “tweak.”

Today’s Enchiladas with additional tweaks from days gone by = updated cheese and my homemade sauce, is still tradition when the whole family gets together, and I am certain my mom is smiling down on them!

SIDE NOTE: Earlier this year, F52 connected with The Global Family Reunion organization who collected recipes from the - Your Best Family Recipe, Part 2 contest to be published in their cookbook, The Ultimate Cousin Cookbook, you can check it out at All proceeds go to Alzheimer’s research; and I was happy to have this recipe included as it is a disease I watched my mom slowly suffer from.


What You'll Need
  • 1 – 10oz pkg. Queso Fresco Cheese, crumbled
  • 8 oz cheddar cheese, shredded
  • 1/2 cup sliced black olive
  • 1/2 cup chopped sweet onion – for topping
  • 5-8 large corn tortilla – or homemade
  • 1 recipe enchilada sauce (see below)
  • ENCHILADA SAUCE – note, my mom would use store bought canned enchilada sauce and each can was combined with an equal size can of tomato sauce. This recipe makes about 16 ounces which is more than enough for one recipe above
  • 4 tablespoons ground chili powder – Penzeys (I like the ground Ancho)
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground oregano – crushed between fingers
  • 1/2 teaspoon dried cumin
  • 1/4 teaspoon cayenne pepper
  • 1 pinch of ground clove
  • 1/2 cup sweet onion, finely minced
  • 3 tablespoons olive oil – extra virgin
  • 1-1/2 teaspoon cider vinegar
  • Tap water on hand for when needed.
  • 1 -15oz. can crushed tomatoes or tomato puree
  • 1 tablespoon honey
  • 4 cloves garlic, finely minced
  2. In a large bowl; crumble the Queso Fresco Add the cheddar & olive to the Queso Fresco; gently mix, set aside until needed.
  3. Preheat oven 325?.
  4. Coat the bottom of a baking dish with cooking spray and some enchilada sauce.
  5. Coat each tortilla with sauce. Depending on the texture of the tortilla you may need to slightly heat them to be able to roll easier, I heat in the microwave, 4 at a time, sprayed with a little cooking spray and placed between two paper towels.
  6. Place 1/3 cup cheese/olive mixture onto each tortilla, roll up. (Reserve remaining cheese mixture for topping the dish, may not need to use it all). Place rolled up tortillas in the sauced baking dish seam side down.
  7. Generously spoon sauce over each rolled tortilla; make sure the sauce goes between each roll. Top the enchiladas with chopped onion. Top the onion with the remaining cheese mixture.
  8. Spoon another line of sauce over each roll. Cook @ 325? until it starts to bubble throughout (about 1 hour). Let sit for 20 minutes minimum. I let it sit covered in the oven on warm and hold for up to 2 hours.
  1. ENCHILADA SAUCE – note, my mom would use store bought canned enchilada sauce and each can was combined with an equal size can of tomato sauce. This recipe makes about 16 ounces which is more than enough for one recipe above
  2. Combine chili powder, sea salt, oregano, cumin, cayenne pepper and ground clove – set aside. Sauté the onion with olive oil and vinegar, cook the onion mushy – add a tablespoon or two of water when/if needed to keep it mushy.
  3. Stir in the dry mixture; add water one tablespoon at a time to create a medium thick chili paste – takes 4-6 tablespoons.
  4. Add the tomatoes or puree, honey, garlic and 1/2 cup water to the paste, stir and simmer 1 hour. Taste test for salt and pepper to your palate.
  5. Cool to a temperature that is easy to handle and roll the enchiladas.

See what other Food52ers are saying.

  • Alexandra Stafford
    Alexandra Stafford
  • boulangere
  • Bevi
  • aargersi
  • hardlikearmour

18 Reviews

Alexandra S. May 9, 2017
Can't wait to try this, Trena!
lapadia May 9, 2017
boulangere December 12, 2014
I'm ashamed to say that I've never made my own enchilada sauce. But yours looks so doable and accessible that I see an enchilada feast in my future. Thank you for helping me be brave!
lapadia December 12, 2014
Thanks and you are welcome, Cynthia! Will love to hear about your feast, and the jalapeno/apple slaw here onsite makes a wonderful addition to it all :)
chef L. January 28, 2013
It's the sauce. The flavors here make every measurement, chop and slice worth the time. Had to use a can of diced tomatoes because I didn't have enough puree, but after cooking the sauce for over an hour, he texture was fine but the taste...even better. Wonderful recipe.
lapadia May 13, 2013
Hi Chef lew, Sorry for the delay in getting back to you, I was having a bit of trouble with my F52 notices for a while. I am so happy to finally get your feedback on this recipe, and I hope you and yours will enjoy for years to come! :)
Anna ". February 24, 2012
Tried 'em. Loved 'em!
lapadia May 13, 2013
ya ya....sistah!!!!
Crispini January 25, 2012
I made this last night. Didn't have olives, but used leftover roast chicken with diced green chilis and some green onions. Turned out fabulous! I really wanted to try this mainly for the sauce, and it was a winner. Definitely going into the recipe box as the go-to easy enchilada sauce recipe. Thanks for this!
lapadia January 25, 2012
Hi! Thanks so much for your feedback; I'm so happy you enjoy the sauce, I love your addition of chicken, chilis and green onion!!
Crispini January 16, 2012
Hey there! LOVE your intro- that was a scream! Great story about the evolution into food for today. Now I'm going to try the recipe. Thanks so much for posting.
lapadia January 16, 2012
Hi Crispini! Thank so much for stopping by. Enjoy...I hope you will enjoy these as much as we do :)
Bevi January 9, 2012
Yum. I have been of the canned sauce ilk when making enchies,, but your sauce looks so easy and delicious that I will have to give it a whirl!
lapadia January 9, 2012
Yay & thanks Bevi! Can't wait to hear back after you have made the sauce...which can be used for other type of recipes, too :)
aargersi January 8, 2012
Now I really really want some enchiladas
lapadia January 8, 2012
Cheers to power of suggestion through a recipe and photo, hope you will get to try my version sometime, aargersi! Happy New Year...
hardlikearmour January 7, 2012
Yum! Love enchiladas, and your version sounds especially delicious.
lapadia January 7, 2012
Thanks for checking them out, hla, I hope you will get to try them someday when you are in an enchilada mood!