Pat Nolan - Enchiladas

"My great-grandparents Pierre and Kate Agoure were pioneers in southern California, and owned a large ranch in what is now the city of Agoura. Each New Year’s Day they held a grand fiesta for the family and all of the ranch hands. The menu consisted of pots of chili con carne, tamales, enchiladas, beans, rice and salsa."

Sauce:

3 tsp. chili powder
2 tsp. salt
3 Cups water
1 large can (29 oz.) tomato sauce
3 cloves garlic, pressed
1 medium onion, chopped
1 tsp. Mexican oregano
1 tsp. sugar

Mix ingredients and simmer for 20 minutes.

36 6-inch corn tortillas
1 Cup canola oil
1 1/2 - 2 lbs. cheddar cheese, grated
2 5.75 oz. cans black olives, sliced
3 medium onions, chopped (about 1 1/4 Cups)
6 green onions, sliced

Preheat oven to 350°. Heat the oil in a small frying pan. Dip tortillas, one at a time, into hot oil and then briefly into sauce to coat. Place coated tortillas on a baking sheet, and sprinkle cheese, olives and onions into center of each. Spoon sauce over this mixture and fold sides of tortillas into center. Arrange in baking dishes. Spoon more sauce over outside of enchiladas, and sprinkle with remaining cheese and green onion. Bake at 350° for 10 minutes or until warmed through.

Prep. time: 45 minutes
Cooking time: 10 minutes
Yield: 36 enchiladas

Restorative Justice Menu
Stories: Pat Nolan | Janice Little | Jim Fetherston | Matt Gray

Recipes: Irish Soda Bread | Enchiladas | Mom's Meat Loaf | Carrot Cake | Peppercorn Beef Tenderloin | Shish Kabob Marinade | Portobella Mushroom Fajitas | Eggplant Chicken