Serves 100
Sauce
1 #10 can crushed tomato
1/2 #10 can tomato paste
1 12 ounce jar extra hot salsa
water
1/2 cup olive oil
2 tablespoons black pepper
3 tablespoons oregano
4 tablespoons salt
1/4 cup sugar
4 bay leaves
250 Tortillas
Veggie Filling – cream cheese and spinach
6 pounds cream cheese or soy cream cheese
OR
12 pounds ricotta cheese
12 pounds spinach, steamed, thoroughly drained and chopped
2 1/2 gallons whole corn niblets, steamed
1 gallon tri-color peppers, shredded fine and sauteed
OR
other shredded veggies, olives, artichoke hearts, etc.
5 tablespoons salt
2 tablespoons black pepper
1/2 tablespoon cayenne
3 tablespoons oregano
Topping
4 pounds (16 cups) grated cheese OR soy cheese
OPTIONAL:
5 pounds black olives, sliced, drained
Sprinkle grated cheese over the top, sprinkle on the olives.
OPTIONAL garnish at serving
3 quarts sour cream
6 quarts salsa
Make the sauce:
Lightly roast spices in oil. Add tomato paste, salsa and crushed tomato. Stir in water to medium fluid consistency. Add salt, pepper, bay leaves and sugar.
Simmer until fragrant and smooth, Remove from heat.
Prepare the tortillas:
Lightly steam 250 tortillas, or preheat tortillas briefly on covered trays in the oven, or microwave.
Mix the filling, Grate the cheese for topping.
You can make these rolled if you have lots of hands, or you can make them as stacked enchiladas, as I usually do. For stacked enchiladas, make 5 13×18 pans sprayed with PAM, with layers: tortillas, cheese filling, sauce, repeat 3 more times, but end in tortilla, spread on any remainder sauce and sprinkle on topping of cheese/olives. Use 2 cups of sauce and 1 1/2-2 cups of cheese filling per layer per pan, 8 cups sauce and 5-6 cups cheese filling per pan total.
Cover with foil & bake 30 minutes. Let stand covered 10 minutes before serving.
OPTIONAL serving garnish:
1 tablespoon sour cream and 2 tablespoons salsa