You will need:
10-20 corn tortillas
vegetables of choice (see below)
cheeses of choice (see below)
Rectangular baking pan
Enchilada sauce (See recipes for green and red sauce on my blog)
Olives (if desired)
In a large bowl, mix the following diced vegetables:
2 celery stalks
1/2 bunch cilantro
Additional veggies can be added if desired. I have also used green beans, broccoli, black beans…whatever your heart desires.
Add to mixture:
1/2 cup shredded manchego cheese
1/2 cup shredded jack cheese
1/2 cup cotija or crumbled cheese. (I use 1 package of Queso de valle Cotija or Queso Fresco. I have found it is hard to find an organic cotija and this is the closest I can get.) It is available at most Whole Foods Markets.
Mix the veggies and cheeses until well mixed. This is the inner filling for the enchiladas.
Preheat oven to 370 degrees
Now you are ready to prepare the enchiladas.
Fill the baking pan with a thin layer of sauce, enough to coat the bottom of the pan.
In each tortilla, place about a spoonful of veggie/cheese mixture on the tortilla and roll. Place in pan and hold in place with a cup or anything that will keep the rolled enchilada in place.
Create enough to fill entire baking pan. When you have filled the pan with enchiladas, spread sauce over the enchiladas until fully covered.
Shred more cheese…for use later.
1/2 cup manchego
1/2 cup jack or cheddar
You could also purchase a mexican mixture at any store. I like the manchego because it adds a bit of a tangy taste.
At this point you have a decision to make. I will put the enchiladas in the oven for 20 minutes. Enough to cook about 3/4 done. At this point I will add the remaining shredded cheese to the top of the enchiladas and add sliced olives. I have found that if you add the cheese for the entire cooking process, it can burn and if it is added at this point after 20 minutes, it melts quite well.
Put the enchiladas back in the oven for 10-20 minutes depending how melty or firm you like the cheese to get.
Remove from oven and cool slightly and serve.