Active Work Time: 35 minutes * Total Preparation Time: 1 hour * Vegetarian
5 onions, chopped
1 tablespoon dried oregano
4 cups Red Chile Sauce, divided
10 flour tortillas
1 1/2 pounds medium-sharp Cheddar cheese, grated
1 cup pitted black olives or home-cured olives
Oil 2 (15x10-inch) jellyroll pans.
Heat 3 tablespoons of olive oil in a large skillet over low heat. Add the onions; cook, stirring frequently, until softened, about 20 minutes. Season with salt and pepper to taste and the oregano.
Spoon 1 cup of Red Chile Sauce onto a wide dinner plate. Starting with 1 tortilla, dip both sides in the sauce. Place 1/2 cup of grated cheese, 2 olives and 1/3 cup of cooked onions down the middle of the tortilla. (We never added grated hard-boiled eggs, but many rancho families did.) Lastly, roll the sides of each tortilla over the filling. Place the enchilada, folded side down, on one of the pans. Repeat with the remaining tortillas. Pour the remaining Red Chile Sauce over the enchiladas. Sprinkle the remaining cheese in a strip down the middle of each enchilada. Decorate with any remaining olives. Cover the pans and refrigerate the enchiladas until you are ready to bake them. Let them stand at room temperature 1 hour before baking.
Heat the oven to 350 degrees near serving time.
Bake the enchiladas until they are puffed and the cheese has melted, 20 to 25 minutes.
10 enchiladas. Each enchilada: 458 calories; 885 mg sodium; 57 mg cholesterol; 30 grams fat; 13 grams saturated fat; 31 grams carbohydrates; 18 grams protein; 4.74 grams fiber.
Red Chile Sauce
Active Work Time: 20 minutes * Total Preparation Time: 1 1/2 hours