Tonight is Mexican Night… I’m already excited thinking about it! This is the best classic cheese enchilada recipe you will ever try! This is one we have made for many years and keep going back! It’s so easy and I usually try to keep all the ingredients on hand! I love that this dish can be put together ahead of time and then bake just before dinner. XOXOX
Melt the butter in a small saucepan over medium heat. Add the onion and bell pepper and cook and stir until soft.
Puree the vegetable mixture in a blender with 1 cup of the tomato juice.
Pour the puree into the pan and whisk in the flour, chili powder, and salt. Cook, stirring, until slightly thickened, over medium- high heat. Whisk in the remaining 1 cup tomato juice, the enchilada sauce, and the cinnamon. Bring to a low boil. Decrease the heat and simmer 15 minutes.
Meanwhile, heat a small skillet over high heat. Place a tortilla in the pan and heat it just a few seconds, turning once, until it is soft and pliable. Remove it to a cookie sheet. Repeat for the other tortillas, stacking them on the cookie sheet. Cover with a towel and set aside.
When the sauce is ready, remove the cinnamon sticks (if using) and, with tongs, carefully dip each tortilla into the sauce to lightly coat both sides. Return the tortilla to the cookie sheet Repeat for the other tortillas.
Heat the oven to 350 degrees. Working on the cookie sheet, place 3 tablespoons of cheese down the middle of one tortilla and roll it up. Place seam side down in a 9 x 13-inch baking dish. Repeat for the other tortillas. Cover the tortillas with the remaining sauce and remaining cheese. Sprinkle the olives over the top. Bake 15 minutes.
