Beef Enchiladas with Green Olives and Raisins

Ingredients

• 15 ml (1 tablespoon)rapeseed oil
• 8 g (1 tablespoon)plain flour
• 1 can (794 g; 28 ounces)enchilada sauce
• 480 ml (2 cups)chicken stock
• 2.5 g (1/2 teaspoon)salt
• 1 g (1/2 teaspoon)ground black pepper
• 15 ml (1 tablespoon)rapeseed oil
• 1 smallyellow onion, chopped
• 1 clovegarlic, minced
• 1.5 g (3/4 teaspoon)ground cumin
• 454 g (1 pound)minced beef
• 40 g (1/4 cup)raisins
• 70 g (1/2 cup)green olives, pitted and chopped
• 80 ml (1/3 cup)enchilada sauce
• 60 ml (1/4 cup)chicken stock
• to tastesalt and freshly ground black pepper
• 14–18 smallcorn tortillas
• as neededrapeseed oil, for frying
• 300 g (3 cups)grated Monterey Jack cheese
• to tastegreen olives, spring onions and coriander, for garnish

Instructions

1. 1

   Make the sauce

   In a large saucepan over a medium heat, whisk together the oil and flour to make a paste. Cook for 1 minute, then add the enchilada sauce, chicken stock, salt and pepper. Bring to the boil, reduce the heat and simmer uncovered for 30 minutes.

2. 2

   Cook the filling

   Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 5–7 minutes, until the onion softens. Add the cumin and beef, breaking up the meat with a wooden spoon, and cook for about 4 minutes, until no pink remains. Spoon off excess fat. Stir in the raisins, olives and about 80 ml (1/3 cup) of the simmering sauce. Add the stock and simmer for about 3 minutes, until the liquid has nearly evaporated. Season with salt and pepper to taste, take off the heat and leave to cool before assembling.

3. 3

   Soften tortillas

   Heat 3 tablespoons of rapeseed oil in a small frying pan over a medium heat. Using tongs, fry the tortillas one at a time for about 30 seconds per side, until soft but not crisp. Add a little more oil between batches if needed, and place the tortillas on a paper-towel-lined plate.

4. 4

   Fill and roll

   Put a rack in the centre of the oven and preheat it to 180°C (350°F). Pour 120–180 ml (1/2–3/4 cup) of enchilada sauce into a baking dish and spread it evenly. Dip each tortilla in the red sauce, then lay it in the dish. Spoon some beef filling and a little grated cheese down the centre, roll it up and place it seam-side down. Repeat until the dish is filled, then pour over the remaining sauce and top with the remaining cheese.

5. 5

   Bake and garnish

   Bake for 20 minutes, or until the enchiladas are bubbling. Scatter over coriander, spring onions and green olives before serving.

What are beef enchiladas?

Enchiladas are tortillas filled, rolled and covered with sauce before baking, a well-known format in Mexican cooking. This version uses minced beef and a red enchilada sauce, with raisins and green olives adding a sweet-savoury contrast.

The sauce is simmered separately and the tortillas are briefly fried before filling. Those steps help give the finished dish a soft, saucy centre without the tortillas falling apart as you roll them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 950 calories, 47g protein, 78g carbs, 51g fat.

The tortillas and raisins supply most of the carbohydrate, while the beef and Monterey Jack provide much of the protein. Cheese, beef and frying oil contribute most of the fat. Serve with salad or vegetables for a fresh, lighter contrast alongside the saucy enchiladas.

Building the sauce

Roux base: whisking the flour into the oil first helps thicken the sauce. Cook the paste for a minute before adding liquid so the flour is incorporated smoothly.

Slow simmer: give the sauce its full 30 minutes uncovered, stirring from time to time. It should be cohesive and spoonable, ready to coat the tortillas and fill the baking dish.

The sweet-savoury filling

Beef and onion: cook the onion until softened before adding the beef, then break the meat into small pieces so it fills the tortillas evenly. Spoon off excess fat before stirring in the other filling ingredients.

Olives and raisins: the olives bring a salty, briny note while raisins add little pockets of sweetness. A small amount of sauce and stock keeps the mixture moist, but simmer it until the liquid has nearly evaporated so the filling is not wet.

Frying the tortillas

Brief frying: about 30 seconds per side should soften each tortilla without making it crisp. This makes them more flexible to roll and helps prevent cracks.

Work in batches: keep the pan at a steady medium heat and add oil as needed. Drain the tortillas on kitchen paper while you finish the rest.

Rolling and baking

Sauce first: spread sauce across the bottom of the baking dish before adding the rolls. Dip each softened tortilla in sauce, fill it, and set it seam-side down to help it stay closed.

Doneness: the recipe gives a 20-minute bake at 180°C (350°F). Look for bubbling sauce and melted cheese across the top.

Serving the enchiladas

Garnish: green olives, spring onions and coriander add freshness and a little crunch against the soft, cheesy tortillas. Scatter them over just before serving.

On the side: serve with a crisp green salad or steamed vegetables to balance the rich filling. Rice or beans also make the meal more substantial.

Recipe notes & tips

• Let the filling cool before rolling so the tortillas are easier to handle.
• Keep fried tortillas covered with a clean tea towel while you prepare the rest.
• Use tongs to dip each tortilla in sauce without tearing it.
• Arrange the rolls snugly in the dish so they hold their shape.
• Reserve some cheese for the topping and add it after pouring over the sauce.

Variations

• Use black olives: swap them for the green olives for a milder, less briny flavour.
• Add chilli: stir chopped fresh chilli into the beef for extra heat.
• Try another cheese: use grated cheddar or a Mexican-style cheese blend instead of Monterey Jack.
• Make it with turkey: replace the beef with minced turkey and cook it through before adding the remaining filling ingredients.
• Add beans: fold drained black beans into the filling for a heartier mixture.

Common mistakes to avoid

• Crisping the tortillas: fry only until pliable, about 30 seconds per side, so they roll without cracking.
• Leaving the filling wet: simmer until the stock has nearly evaporated to help prevent soggy enchiladas.
• Skipping the sauce layer: spread sauce in the baking dish first so the bottoms of the rolls do not dry out.
• Overfilling: use a modest amount of filling so each tortilla can roll neatly and fit in the dish.
• Baking too long: check at 20 minutes and take the dish out once the sauce bubbles and cheese has melted.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven at 180°C until hot throughout, or microwave individual portions; the tortillas will be softer after storage.

Frequently asked questions