Aired November 8, 2007
two tablespoons extra-virgin essential olive oil (EVOO)
1 medium onion, chopped
2 garlic clove cloves, finely chopped
Salt and freshly ground pepper
2 teaspoons (2/3 palmful) chili powder
1 teaspoon (1/3 palmful) cumin
1 14-ounce can fire roasted crushed tomato plants
1/2 cup chicken or beef stock (use vegetable to create this vegetarian)
3 tablespoons canola oil
12 corn tortillas
4 scallions, chopped
3 tablespoons (a few) cilantro leaves, finely chopped
4 cups shredded Monterey Jack, Longhorn or mild cheddar cheese, divided
Preheat oven to 375F.
Heat EVOO in small saucepot over medium heat and saut the onions and garlic clove until tender, about 7-8 minutes. Season with pepper and salt, chili powder and cumin. Add some fire-roasted tomato plants and stock, reduce heat to low and simmer ten minutes.
As the enchilada sauce is simmering, soften the tortillas: Setup two skillets alongside one another around the stovetop. Place one over medium heat using the canola oil as well as heat another empty skillet over low. Using tongs, soften each tortilla just a few seconds on every side within the oil, get rid of any excess then transfer towards the dry skillet to help keep the tortilla warm. Continue doing this process with all of those other tortillas. While you soften each one of these, put it beneath the last tortilla you browned. Eventually, you'll finish track of a collection of 12 softened tortillas within the same skillet.
Inside a bowl, combine the scallions and cilantro with 3 glasses of cheese. Fill each softened tortilla about 1/4 cup cheese and roll up. Set the folded tortillas consecutively inside a baking dish. When all of the tortillas happen to be folded, ladle the sauce evenly within the dish and top using the remaining cup of cheese. Bake until bubbly and brown on the top, about fifteen minutes. Serve with salad and spicy refried beans alongside.