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8 servings
Author The Food Nanny


  • 2 tablespoons butter
  • 1/3 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 2 cups tomato juice divided
  • 1 tablespoon All Purpose Flour
  • 1 tablespoon chili powder
  • 1/2 teaspoon coarse salt
  • 1 10-ounce can mild or medium enchilada sauce
  • 2 to 3 sticks of cinnamon or 1/4 teaspoon ground cinnamon
  • 12 corn tortillas
  • 3 cups shredded medium cheddar cheese
  • 1 2.25-ouncecan sliced black olives, drained (optional)
  • 2 cups chopped iceberg lettuce
  • Sour Cream


  1. Melt the butter in a small saucepan over medium heat. Add the onion and bell pepper and cook and stir until soft.
  2. Puree the vegetable mixture in a blender with 1 cup of the tomato juice.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve with lettuce and sour cream on the side.