Enchiladas, Queso Cheese & Olive

Directions

1. ENCHILADAS
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.