4 c Pitted green or black
-olives, roughly chopped 3 c Raisins
12 lg Flour tortillas
Chilisalya 1 lb Gouda cheese, shredded
The original recipe from Mrs. Robert Y. McBride, which appreared in “The Los Angeles Times Cookbook Number Three” (1908), included instructions for making tortillas – flour, rather than corn – because they weren’t yet available in stores. The olive-and-raisin filling and the use of Gouda, instead of Mexican cheese, were common at the time. “Chilisalya” was clearly a misreading of a handwritten recipe for chili salsa. Notice the use of tarragon vinegar, a seemingly modern, though not particularly Mexican, idea. Mix olives and raisins in bowl. In bowl, dip 1 tortilla in Chilisalya and place on work surface. Put 1/12 of olive-raisin mixture on tortilla, add 1 tablespoon Chilisalya and some cheese. Roll tortilla up and place in baking dish. Repeat with remaining tortillas. Pour remaining Chilisalya on tortillas in baking dish and sprinkle enchiladas with remaining cheese. Bake at 325 degrees 10-15 minutes. Each enchilada contains about: 416 calories; 798 milligrams sodium; 48 milligrams cholesterol; 19 grams fat; 52 grams carbohydrates; 13 grams protein; 1.31 grams fiber. Makes 12 enchiladas, or 6-12 servings.