grated Monterey Jack cheese or cojita cheese(optional)
chopped olives(optional)
fresh cilantro(optional)
Instructions
Filling
Brown the ground meat (or chicken) and drain off the fat. Add the onion and garlic and sauté until they are translucent. Add the other ingredients and simmer for one hour.
Gravy
While the filling is cooking, simmer all gravy ingredients for half an hour and thicken with cornstarch.
Tortillas
While the filling and gravy are cooking, mix and sift cornmeal, flour, cornstarch and salt. Beat eggs until light. Add milk and oil. Beat into dry ingredients. Pour into a pitcher.
Heat 8-inch skillet and cover bottom with oil or cooking spray. Pour 3 tablespoons of batter into center of skillet. Grasp handle and twist and turn until bottom of skillet is evenly covered with batter. Flip when light brown. Store cooked tortilla between paper towels until all are cooked. Oil or spray pan between tortillas.
Assembling the Enchiladas
Dip each tortilla in gravy and fill generously with meat sauce. Roll with the ends on bottom. Place on individual serving plates. Cover enchilada with gravy and sprinkle with Monterey jack cheese and chopped ripe or stuffed green olives.