In a medium saucepan, heat 1/4 cup of oil over medium-low heat. Add in onions and garlic, and increase to medium-high heat. Sauté onions and garlic until soft and translucent; about 3 minutes. Add in Carmelina ‘e…San Marzano® Italian Whole Peeled Tomatoes in Puree, cumin, salt and pepper; stir to combine. Bring sauce to a boil, and then reduce to a simmer. Let sauce simmer for 15 minutes. Remove sauce from heat, and carefully blend with a hand blender, or puree in a food processor (or blender) until smooth. Set sauce aside. To finish the enchiladas, cut the chicken into small cubes, or shred if using rotisserie chicken. Lay warm tortillas on a flat work surface. Evenly distribute the cooked chicken onto each tortilla, then sprinkle with 1 cup of each of cheeses evenly over the corn tortillas, reserving about 1/2 cup of each cheese later for garnish. Roll each tortilla up lengthwise to seal. Spread half of the tomato sauce onto an ovenproof baking dish. Lay each wrapped tortilla seam-side down into the sauce. Cover the tortillas with the remaining sauce. Garnish enchiladas with remaining cheese and ancho chili. Bake in a pre-heated 425°F degree oven for 20 minutes. Cheese should be melted and enchiladas heated through. Remove from oven and garnish with olives, cilantro and green onion. Mangia bene!
* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc. ™