ISO Enchilada recipe
I am trying to re-create the enchiladas my mother made when I was a child (1970's).
The filling contained ground beef, green olives, and possibly onions. The sauce was canned tomato sauce, with spices, possibly chili powder, added to it, but nothing like the store-bought enchilada sauces I've tried. There were corn tortillas, fried, dipped in sauce, filled, rolled, topped with cheddar cheese and sauce, and baked. No exotic (for the time) ingredients, like chipotle, or chilis, but it did have some spiciness to it.
Has anyone had these? Do you have a recipe? It may be a pre-1970 recipe, and was most likely from a cookbook or magazine, definitely not something she invented. This was the only "Mexican" recipe she ever made. I sure loved these as a kid. After successfully replicating her rice pudding, I'd like to have these again and my searching has failed me, especially concerning the green olives.
Layered Enchilada Pie from 1965
1 pound ground round
1 chopped onion
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 4-ounce can green olives, chopped
1 8-ounce can tomato sauce
1/2 pound grated cheese
Mix together all of the ingredients except for
the tortillas and cheese.
Break up the mixture and saute in a frying pan
until onions are tender and meat is done.
Grease a 10 inch wide by 5 inch deep casserole.
Place a tortilla in bottom of casserole. Spread
the meat mixture on tortilla and top with
sprinkled cheese. Continue adding layers of
the remaining tortillas, meat and cheese.
Sprinkle cheese on top layer.
Add 1/4 cup of water to casserole, cover and
bake at 400 degrees F for 30 minutes.
Remove the cover and bake for another 5 mintues.
Layered Enchilada Pie - Lewiston Morning Tribune Nov 4, 1965 - Lewiston, ID
Enchilada Bake - Toledo Blade Mar 25, 1970 - Toledo, OH
Mexican Enchiladas can now be made at home - The Dispatch Nov 20, 1970 - Lexington, NC
Enchiladas Mexican - Deseret News Oct 16, 1971 - Salt Lake City, UT
Enchiladas - Toledo Blade Jun 2, 1971 - Toledo, OH
Mexican Dish From Texas - Lewiston ID Evening Journal Sep 9, 1972
Shredded cheese tops Enchiladas Ranchero - The Telegraph Herald - Nov 14, 1973 - Dubuque, Iowa
Enchiladas - Modesto Bee Feb 9, 1977 - Modesto, cA
Enchiladas, Anyone? Everyone! Times Daily Oct 23, 1974 - Florence, AL
Enchiladas Different Party Fare - Gadsden Times Mar 3, 1974 - Gadsen, AL
Prepare enchilada dish in microwave - Upland News May 13, 1976 - Upland, CA
Tex-Mex Enchiladas - Boca Raton News Oct 9, 1977 - Boca Raton, FL
All this country needs is a better enchilada - here are two candidates
Lewiston ID Morning Tribune Nov 1, 1979
For the filling, a possibility is to search for Mexican picadillo filling which is one of the notable traditional uses of ground beef. I wouldn't use the (usually) awful pimentos that are included with stuffed or salad olives unless you really like that 'flavor'.
Here are some representative recipes, leave out the raisins if you like:
cooks.com, home of 1960s cooks and recipes :-)
I think you basically have the recipe in what you wrote, though you would have to play with the chili powder to get the right spice/bland flavor. As to the green olives, my mom used to buy the one in the jar with the pimento inside and chop those up for enchiladas. What else do you think is missing?