Instructions:

New Mexico-Style Stacked Enchiladas

1 medium clove garlic, peeled and minced
2 tablespoons extra-virgin olive oil
1/2 cup ground dried red chile
1 cup water
1/4 teaspoon salt, or to taste
Vegetable oil (for cooking tortillas)
12 corn tortillas
1 cup grated medium Cheddar or
    longhorn cheese, packed
1 (4 1/2 ounce) can black olives, diced
1 small yellow onion, finely diced