Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Coat a 9-by-13-inch baking dish with nonstick cooking spray.

2. Prepare your enchilada filling. This can be cooked shredded chicken or beef, shrimp, fish, vegetables or simply grated cheese. Whatever filling you choose should include onions – both white and green – garlic, sliced black olives and Mexican seasonings. Package enchilada seasoning will work, or make your own with salt, pepper, chili powder, cilantro, coriander, oregano and thyme.

3. Turn a stove burner to low and let it heat until it is too hot to touch. If you are uncomfortable working with the bare burner, heat a nonstick skillet but do not coat the bottom with nonstick cooking spray or oil.

4. Place a flour tortilla on the burner or into the hot, dry skillet. Let it cook for 15 to 20 seconds or until the bottom is barely browned. Flip the tortilla with tongs or your fingertips and lightly brown the other side. This dries the tortilla out a bit so that it won’t absorb too much sauce. It also helps bring out the flavor of the tortilla. Place the cooked tortilla onto a plate and repeat until all of the tortillas you intend to fill have been browned.

5. Pour about 1/2 inch of canned or homemade red enchilada sauce into a pie plate, square baking dish or other large, shallow receptacle.

6. Dip one flat side of a flour tortilla into the red enchilada sauce. Turn it quickly to coat the other side. Do not soak the tortillas or they will get mushy. Hold the tortilla up with one hand and gently swipe off any excess sauce with the fingertips of the other.

7. Lay the coated enchilada onto a plate and fill the center with your prepared enchilada filling. Fold both sides of the tortilla over the filling and place it into the baking dish with the folded edges facing down. Continue until all of the enchiladas are filled and in the dish.

8. Pour just enough of the leftover red enchilada sauce over the tops of the enchiladas to moisten them.

9. Garnish the top of the enchiladas with grated cheese, sliced black olives and chopped, fresh cilantro. Bake the enchiladas for 20 to 30 minutes or until the filling is bubbly and the tops of the tortillas are just starting to brown.