Cheese Enchiladas in Yummy Red Sauce
"This is another of my mother's terrific recipes, from when we lived near the CA/MX border. This is MY ultimate comfort food! I usually just use 1 pkg of Kraft's pre-grated 4-Cheese Mexican blend - which has asiago and queso fresco added to the usual cheddar and jack, then add some sharp cheddar. BEST if you make the sauce, the night before, and refrigerate. Makes 8-10 enchiladas, and 4 cups of sauce...."
INGREDIENTS
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2 tablespoons extra virgin olive oil
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4 garlic cloves, minced
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1⁄2 cup onion, minced
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1 tablespoon chili powder
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1 teaspoon dried basil
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1⁄4 teaspoon black pepper, ground
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1⁄4 teaspoon salt
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1⁄2 teaspoon cumin, ground
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2 teaspoons dried parsley
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2 teaspoons sugar
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1⁄2 cup salsa (I use Pace mild or med.)
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12 ounces tomato paste
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2 cups beef broth (= 1 can, can sub chicken or vegetable)
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1 cup water
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good smoky ancho chili-based hot sauce, a couple splashes (I use Coyote Cocina Ancho Hot Sauce from Santa Fe, NM www.santafeseasons.com)
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2 teaspoons fresh cilantro
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8 -10 small corn tortillas (6 not 7 , and YELLOW CORN, not flour)
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1 1⁄2 lbs grated cheese, grated (6 cups Kraft Mexican 4-cheese blend)
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1⁄2 small onions or 1⁄2 medium onion, diced finely
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3 7⁄8 ounces sliced black olives, ripe (1 large can, drained)
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2 ounces green chilies, diced (1/2 of a small can)
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