Heat oil in heavy skillet. Add garlic and cook 2-
3 minutes. Add cornmeal mixed with 2 Tbs. hot
water. Stir to combine. Add 4 Tbs. hot water,
tomato sauce, salsa, prepared enchilada sauce, and
salt to taste. Add heavy black pepper if you like
it spicy. Simmer on low for about 10 min.
Meanwhile, to assemble enchiladas, first heat
tortilla on both sides until soft. Remove from pan
and add a small amount of cheese, onion, and black
olives. Roll and place seam side down in a baking
dish. Continue until all tortillas are used.
Pour enchilada sauce into baking dish over assembled
enchiladas and top with remaining cheddar cheese.
Bake at 350 degrees for about 15 minutes, or until
bubbly.
Serving
Suggestions
Serve garnished with sour cream, chopped tomato and lettuce.
Originally Submitted
6/22/2010
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