Enchiladas

 Preheat oven to 425 degrees F.

 

In a large fry pan at medium-high heat add 3 Tbsp of olive oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, and add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.

 

Make Sauce

 

Sauté the chopped onion and garlic. Dissolve 1 can of tomato paste into 3 cups of water, add to pan. Add 1 tablespoon cumin powder, 1 tablespoon apple cider vinegar and salt. Cook for 15 minutes.

 

Assemble

 

Put some olive oil on the bottom of a large casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, sliced olives and scallions then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled. Add sauce to the top of the tortillas in the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheddar cheese. Put the casserole in the oven for 30 minutes

 

Garnish with cilantro and sour cream.