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Cheese Enchiladas

(recipe, Anna Thomas)


  1. 8 tortillas
  1. 3 Tbsp. olive oil
  2. ½ large onion, chopped
  3. 3 to 4 cloves garlic, crushed
  4. 2 oz. (or more if you like a hotter sauce) diced green chiles
  5. 1 lb. cooked, peeled, and chopped tomatoes
  6. 1 cup tomato juice or thinned purée
  7. ¼ tsp. dried oregano
  8. ¼ tsp. dried basil
  9. 1 cup strong vegetable broth
  10. 1½ Tbsp. cornstarch, dissolved in water
  1. 8 to 10 oz. grated sharp Cheddar cheese
  2. ½ cup sliced black olives
  3. 2 to 3 scallions, chopped
  4. A little chopped parsley


  1. Prepare the sauce: Heat the olive oil in a skillet and sauté in it the chopped onion and finely minced garlic. When the onion is quite transparent, add the diced chiles, the tomatoes, tomato juice, and the herbs. Simmer for a while, then add a cup of very strong vegetable broth. (This can be made from a vegetable concentrate and spiked with some Kitchen Bouquet or with a similar vegetable seasoning.) Dissolve the cornstarch in a little water and stir it into the sauce. Let it cook very slowly for another 10 minutes at least. If the sauce seems too thick, stir in a little water.
  2. Prepare the filling: Have — on separate plates — the grated cheese, sliced olives, chopped scallions, and chopped parsley.
  3. Oil lightly an oblong baking dish. Take one tortilla at a time and place it gently on the heated sauce. When it starts to get warm, draw it carefully off. On the saucy side of the tortilla, arrange the filling: a few tablespoons of cheese, some olives, scallions, and a sprinkle of parsley — all in a fat line, off-center.
  4. Now roll the tortilla tightly around this filling and place it in the baking dish. When all eight are in, side by side, pour the sauce over them.
  5. Bake the enchiladas for 15 to 20 minutes only in a preheated 350-degree oven. They should be thoroughly heated but not overcooked.