Ingredients for four servings:
8 tortillas
Sauce:
3 Tbs. olive oil
½ large onion, chopped
3 to 4 clove garlic, crushed
2 oz. (or more if you like a hotter sauce) diced green chilis
1 lb. cooked, peeled, and chopped tomatoes
1 cup tomato juice or thinned purée
¼ tsp. powdered oregano
¼ tsp. basil
1 cup strong vegetable broth
1½ Tbs. cornstarch, dissolved in water
Fillings:
8 to 10 oz. grated sharp Cheddar cheese
½ cup sliced black olives
2 to 3 scallions, chopped
a little chopped parsley
Sauce:
Begin by preparing the the sauce. Heat the olive oil in a skillet and sauté in the chopped onions and finely minced garlic. When the onion is quite transparent, add the diced chili, the tomatoes, tomato juice, and the 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.
Fillings:
Have - on separate plates - the grated cheese, sliced olives, chopped scallions, and chopped parsley.
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 sauce side of the tortilla, arrange the fillings: a few tablespoons of cheese, some olives, scallions, and a sprinkle of parsley - all in a fat line, slightly off-center. Now roll the tortilla tightly around the fillings and place it in the baking dish. When all eight are in, side by side, pour the sauce over them.
Bake the enchiladas for 15 to 20 minutes only in a preheated 350-degree oven. They should be thoroughly heated but not overcooked.