You must be logged in to post a review.
This recipe is one my mom made when I was a child and is still one of my favorite comfort foods. Easy and delicious!
Mix the first seven ingredients together to make the enchilada sauce. Whisk together in a pan and heat until the sauce boils and thickens. Stir often so the bottom doesn’t stick.
Shred the cheese and mix in the sliced black olives. Reserve a couple handfuls of cheese/olives to spread over the top of the enchiladas.
Take one corn tortilla and dip it into the hot enchilada sauce. Let it set for a few seconds to soften the tortilla and make it pliable for rolling.
Lay the tortilla into a greased 9″x13″ glass cooking dish. Lay a small handful of shredded cheese onto the tortilla. Carefully roll the tortilla and slide to the side of the dish.
Repeat until the tortillas are all rolled and in the pan. Ladle some enchilada sauce over the enchiladas and sprinkle the leftover cheese. Garnish with chopped green onions, if desired.
Cover with aluminum foil and bake in a 350°F oven for 45 minutes.
After the enchiladas are done, ladle some enchilada sauce on the top, and a dollop of sour cream and sprinkle of green onions, if desired.