The word enchilada literally means “filled with chile”, and so it is supposed to be drenched in pure, red chile.  I’ve modified the recipe to use the tomato-based enchilada sauce, since cooking with pure, red chiles is not something that cooks outside the Southwest are likely to attempt. This simple and hearty dish is traditionally enhanced by a helping of refried beans and/or Mexican Rice ^[1]on the side.

Serves: 6

• 12 corn tortillas, as fresh as possible
• Enchilada Sauce ^[2]
• 1/2 cup finely minced raw onion, optional
• 2 cups grated vegan cheese

Garnishes:

• Shredded lettuce
• Black olives
• Diced tomatoes or halved cherry tomatoes

Preheat the oven to 400º F.

Arrange 6 tortillas on a parchment-lined baking sheet. Pour a small amount of sauce over each, then sprinkle with the optional minced onion. Top with half of the grated cheese. Top with another tortilla and repeat the layers.

Place the plates in the oven for 10 minutes, or just until the cheese melts. Allow the plates to cool a bit, then garnish with shredded lettuce and black olives.

• For lots more Southwestern-style recipes, go to A Southwestern Supper ^[3].