Enchiladas, Circa 1908

Recipe Ingredients

4 cups	948ml	Pitted green or black - olives, roughly chop
3 cups	480g / 16oz	Raisins
12 cups	750g / 26oz	Flour tortillas (large)
		Chilesalya
1 lb	454g / 16oz	Gouda cheese - shredded

Recipe Instructions

The olive-and-raisin filling and the use of Gouda, instead of Mexican cheese, were common at the time.

"Chilesalya" was clearly a misreading of a handwritten recipe for chile 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 Chilesalya and place on work surface. Put 1/12 of olive-raisin mixture on tortilla, add 1 tablespoon Chilesalya and some cheese. Roll tortilla up and place in baking dish. Repeat with remaining tortillas.

Pour remaining Chilesalya on tortillas in baking dish and sprinkle enchiladas with remaining cheese. Bake at 32510-15 minutes.

Source:
The original recipe from Mrs. Robert Y. McBride, which appeared 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.

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