Ingredients
Scale
For the Sauce
- 1 tablespoon canola oil
- 1 tablespoon all-purpose flour
- 1 can (28 Ounce) enchilada sauce
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
For the Filling
- 1 tablespoon canola oil
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- 3/4 teaspoon ground cumin
- 1 pound ground beef
- 1/4 cup raisins
- 1/2 cup chopped, pitted green olives
- 1/3 cup enchilada sauce
- 1/4 cup chicken stock
- salt and freshly ground black pepper to taste
To Assemble
- 14–18 small corn tortillas
- canola oil for frying
- 3 cups grated monterey jack cheese
- green olives, green onions, and cilantro for garnish
Instructions
- For the sauce, in a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute until well combined. Pour in the enchilada sauce, chicken broth, salt and pepper. Bring to a boil. Reduce heat and simmer 30 minutes uncovered.
- To make the filling, in a large skillet, heat the oil over medium heat. Add the onion and garlic and cook until the onion is softened, about 5 to 7 minutes. Add the ground cumin and beef and cook, crumbling the meat with a wooden spoon, until no trace of pink remains, about 4 minutes. Spoon off any excess grease. Add the raisins, olives, and about 1/3 cup simmering enchilada sauce and stir well. Add the stock and simmer until the liquid has nearly evaporated, about 3 minutes. Season to taste with salt and pepper. Remove from the heat and let cool before assembling enchiladas.
- To assemble, heat 3 tablespoons of canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Add a bit more oil to the pan as necessary between batches. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
- Place a rack in the center of the oven and preheat oven to 350 degrees. Pour ½ to 3/4 cup enchilada sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to pan. Spoon meat and a little grated cheese into the center of tortilla. Roll up and end seam side down in the baking pan. Repeat until pan is filled. Pour extra sauce over enchiladas. Top with remaining cheese.
- Bake for 20 minutes or until bubbly. Sprinkle cilantro, green onions, and olives over enchiladas before serving.