Here’s What You’ll Need:
- 4 whole wheat flour tortillas
- 1 1/2 Tablespoon olive oil
- 1 very small onion, coarsely chopped
- 2 cloves of garlic, smashed or diced
- 1 small can of diced green chilies (spicy level your choice)
- 1 (15 oz.) can tomato sauce
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 1/2 cup vegetable broth
- 2 teaspoons cornstarch dissolved in vegetable broth
Here’s How You’ll Make the Filling:
- 5 oz. grated sharp cheddar cheese
- 1/4 cup sliced black olives
- 2 fresh young onions with greens
- some chopped parsley; fresh or dried
Here’s What You’ll Do – Grab a Parent, And… :
1) Heat olive oil in a large skillet (about the size of your tortillas) and cook the onion and garlic.
2) Add the canned chilies, tomato sauce and spices – simmer a little while so they are happy together.
3) Add the vegetable broth and the cornstarch mixture, cook until thickened then turn off heat.
Now – take a tortilla and put it on the sauce to heat through. Put this tortilla on a plate and add about 1/4 of the cheese, olives, onions and sprinkle on some parsley – put the ingredients slightly off center.
Fold the sides in slightly and then roll from the fullest edge to the empty edge. This will give you a rolled enchilada with all edges but the last folded in. Put this in a small, oiled baking dish. Repeat with the other 3 tortillas.
After your 4 enchiladas are all friendly in the baking dish, pour the sauce over them. I like to use a spatula or fork to help the sauce get all around the enchiladas. I also like to sprinkle some cheese and olives and parsley over the top to make it look pretty.
Bake these in the oven at 350 degrees for about 20 min. so they are heated and the cheese melted.
Serve! (These are great the next day, too!)
These enchiladas are a great source of Calcium, Protein and Vitamin C. Yum!