- 1 (14.5-oz.) can crushed tomatoes
- 1/2 cup water
- 2 tablespoons chili powder
- 2 teaspoons Mexican oregano, crushed
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder or 2 teaspoons fresh, minced
- 1/2 teaspoon salt
- 4 large flour tortillas
- 2 cups seasoned, cooked and shredded, chopped or ground meat or meat substitute - or substitute with sautéed vegetables or just cheese and onion
- 1/2 cup red onion, diced
- 1 cup grated cheese (cheddar, Jack, queso fresco, etc.)
- 1/4 cup sliced black olives
- 1/4 cup chopped green onions
- Shredded lettuce, sour cream, diced tomatoes as garnish
Add first seven ingredients to a saucepan. Bring to a boil. Reduce heat. Simmer, uncovered, stirring occasionally, for about 10 minutes. Preheat oven to 350°F.
Dip tortillas, one at a time, into hot sauce to lightly coat both sides. Spoon meat (or whatever you’re using) into center of tortilla. Top with a tablespoon of red onion. Roll up and place seam-side down in 9-inch square baking dish. Repeat with remaining tortillas, leaving a slight gap between each. Cover with remaining sauce. Sprinkle with remaining cheese, onion and olives. Bake until sauce is hot and bubbly and cheese begins to brown (20-25 minutes).
Top with green onions. Let stand five minutes. Serve on a bed of lettuce, topped with sour cream and tomatoes.