Twelve Basketfuls

Enchilada recipe

Enchiladas with Olives and Raisins

by Leave a Comment

Olives and raisins in our enchiladas!  Yes this may sound strange but it works.  We have been making these enchiladas for years and love them.  If you can’t stand the idea of raisins or olives, just omit them. Don’t worry if the corn tortillas rip a little when you are constructing the enchiladas as they will still taste delicious!  Here’s the complete ingredient list so you can be prepared.  I broke the process down into steps to hopefully make it easier.

Complete Ingredient list to gather before getting started:

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon all-purpose white flour
  • 2 cups low sodium chicken broth
  • pepper to taste 
  • 3-15-ounce cans of green enchilada sauce (I use Hatch brand) 
  • 1 tablespoon extra-virgin olive oil
  • 2 pounds ground lamb, beef, or bison hamburger
  • 1 1/2 tablespoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/2 Vidalia onion chopped
  • 1/2 cup raisins
  • 3/4 cup low sodium chicken broth
  • 2 cups of mild cheddar and or Monterey jack cheese + 1 cup grated cheese to top the enchiladas
  • ¼ cup extra-virgin olive oil
  • 1 package of corn tortillas (I use small corn tortillas)

Optional toppings:

  • 1/2 cup chopped olives
  • Sour cream
  • Chopped green onions
  • Salsa
  • Fresh tomatoes, diced

Now that you have all the ingredients gathered, let’s get started:

Enchilada sauce ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon all-purpose white flour
  • 2 cups low sodium chicken broth
  • pepper to taste 
  • 3-15-ounce cans of green enchilada sauce (I use Hatch brand) 

Enchilada sauce instructions:

1. In a medium-sized saucepan over medium heat add the olive oil and flour.  Cook the roux for about 2 minutes stirring it.  

2. Add the rest of the enchilada sauce ingredients (low-sodium chicken broth and enchilada sauce and bring to a simmer over medium heat, lower heat to medium-low and simmer for about 20 minutes.  Set aside.

Enchilada filling ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 2 pounds ground lamb, beef, or bison hamburger
  • 1 1/2 tablespoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/2 Vidalia onion chopped
  • 1/2 cup raisins
  • 1 cup enchilada sauce gravy
  • 3/4 cup low sodium chicken broth
  • 2 cups of grated mild cheddar cheese and or Monterey jack cheese + 1 cup grated cheese to top the enchiladas

Enchilada filling instructions:

1. Add 1 tablespoon extra-virgin olive oil to a large skillet over medium heat.  Cook the hamburger until it is browned.  Drain the fat.

2. Add the dried oregano, garlic powder and Vidalia onion to the hamburger.  Continue to cook the mixture until the onion is translucent.  

3. Add 1 cup of the enchilada sauce gravy and ¾ cup of low-sodium chicken broth and raisins to the hamburger mixture.  Continue to cook over medium heat until the liquid is reduced.  

Ingredients for frying the enchiladas:

  • ¼ cup extra-virgin olive oil
  • 1 package of corn tortillas (I use small corn tortillas)

Instructions for frying the corn tortillas:

1. Add the ¼ cup extra-virgin olive oil to a small skillet and heat the oil over medium heat.  Fry the tortillas until just softened but not crisp or browned.  Set the tortillas aside after they are fried on paper towels to drain.

Instructions for constructing and baking the enchiladas:

1. Preheat your oven to 350 degrees Fahrenheit

2. Spoon 2/3 cup of enchilada sauce into the bottom of a large casserole dish.  Dip a corn tortilla into the Enchilada sauce coating it well on both sides.  Place the coated corn tortilla into your casserole dish and spoon 2 tablespoons of the meat filling into the tortilla plus a small handful of cheese (you will need to eyeball it).  Roll up the tortilla.  Repeat the process placing the tortillas into rows until you have run out of materials and use a second casserole dish if necessary if they don’t all fit.  

3. Top the enchiladas with the remaining enchilada sauce and cheese.  Place the enchiladas in your preheated oven and cook about 20 minutes until the cheese is melted and the sauce is bubbly.

Garnish your finished enchiladas with the following topping options:

  • 1/2 cup chopped olives
  • Sour cream
  • Chopped green onions
  • Salsa
  • Fresh tomatoes, diced

Enjoy!

Source: Adapted from https://joythebaker.com/2015/09/beef-enchiladas-with-green-olives-and-raisins/