Enchiladas, Queso Cheese & Olive

• ENCHILADAS
• 1 - 10oz pkg. Queso Fresco Cheese, crumbled
• 8 oz cheddar cheese, shredded
• 1/2 cup sliced black olive
• 1/2 cup chopped sweet onion - for topping
• 5-8 large corn tortilla - or homemade
• 1 recipe enchilada sauce (see below)
• ENCHILADA SAUCE - note, my mom would use store bought canned enchilada sauce and each can was combined with an equal size can of tomato sauce. This recipe makes about 16 ounces which is more than enough for one recipe above
• 4 tablespoons ground chili powder - Penzeys (I like the ground Ancho)
• 1 teaspoon sea salt
• 1/2 teaspoon ground oregano - crushed between fingers
• 1/2 teaspoon dried cumin
• 1/4 teaspoon cayenne pepper
• 1 pinch of ground clove
• 1/2 cup sweet onion, finely minced
• 3 tablespoons olive oil - extra virgin
• 1-1/2 teaspoon cider vinegar
• Tap water on hand for when needed.
• 1 -15oz. can crushed tomatoes or tomato puree
• 1 tablespoon honey
• 4 cloves garlic, finely minced

1. In a large bowl; crumble the Queso FrescornAdd the cheddar & olive to the Queso Fresco; gently mix, set aside until needed.
2. Preheat oven 325?.
3. Coat the bottom of a baking dish with cooking spray and some enchilada sauce.
4. Coat each tortilla with sauce. Depending on the texture of the tortilla you may need to slightly heat them to be able to roll easier, I heat in the microwave, 4 at a time, sprayed with a little cooking spray and placed between two paper towels.
5. Place 1/3 cup cheese/olive mixture onto each tortilla, roll up.rn(Reserve remaining cheese mixture for topping the dish, may not need to use it all).rnPlace rolled up tortillas in the sauced baking dish seam side down.
6. Generously spoon sauce over each rolled tortilla; make sure the sauce goes between each roll.rnTop the enchiladas with chopped onion.rnTop the onion with the remaining cheese mixture.
7. Spoon another line of sauce over each roll.rnCook @ 325? until it starts to bubble throughout (about 1 hour).rnLet sit for 20 minutes minimum.rnI let it sit covered in the oven on warm and hold for up to 2 hours.
8. Combine chili powder, sea salt, oregano, cumin, cayenne pepper and ground clove - set aside.rnSaute the onion with olive oil and vinegar, cook the onion mushy - add a tablespoon or two of water when/if needed to keep it mushy.
9. Stir in the dry mixture; add water one tablespoon at a time to create a medium thick chili paste - takes 4-6 tablespoons.
10. Add the tomatoes or puree, honey, garlic and 1/2 cup water to the paste, stir and simmer 1 hour. Taste test for salt and pepper to your palate.
11. Cool to a temperature that is easy to handle and roll the enchiladas.

enchiladas, queso fresco cheese, cheddar cheese, black olive, sweet onion, corn tortilla, enchilada sauce, enchilada sauce, ground chili powder, salt, ground oregano, cumin, cayenne pepper, clove, sweet onion, olive oil, cider vinegar, tap water, tomatoes, honey, garlic

Taken from food52.com/recipes/15589-enchiladas-queso-cheese-olive (may not work)