• Prep Time:
  • Cooking Time:
  • Serves: 12 Enchiladas

Enchiladas, Circa 1908

  • Recipe Submitted by on

Category: Mexican

 Ingredients List

  • 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?