1 cup grated medium Cheddar or longhorn cheese, packed
1 (4 1/2 ounce) can black olives, diced
1 small yellow onion, finely diced
Sauté garlic in olive oil in a large skillet over low heat until
light gold, about 4 minutes. Stir in the red chile, and then quickly
add the water and salt so that the chile does not burn. Raise the
heat to medium-low and simmer the red chile sauce, stirring occasionally,
until it has the consistency of a gravy, about 5 minutes.
Heat 1/2 inch vegetable oil in another large skillet over medium
heat until a piece of tortilla sizzles upon contact. Slip a corn
tortilla into the oil and cook it for about 10 seconds so that it
becomes pliable but not brown and crisp. Remove the tortilla with
tongs to paper towels to drain. Repeat this process until all the
tortillas are cooked.
Dip a tortilla in the red chile sauce and place it on a large, greased,
shallow baking dish. (As the sauce cools, it tends to thicken. If
it becomes too thick to drip off the tortilla, thin it with a few
tablespoons water). Sprinkle about 1 tablespoon of the cheese, 1
1/2 teaspoons olives and 1 teaspoon diced onion on the tortilla.
Dip another tortilla in the sauce and place it atop the first tortilla.
Sprinkle the same amount of cheese, olives and onion on the second
tortilla and top it with one more dipped tortilla. Repeat the process
until you have made 4 stacks of 3 tortillas each.
Spoon remaining red chile sauce over the enchiladas, then sprinkle
the remaining cheese on top. Bake the enchiladas in a preheated
350 degrees F oven until the cheese inside melts, about 10 minutes.
Serve at once with refried beans and Spanish rice or posole (hominy