MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Enchiladas, Circa 1908
  Categories: Mexican
       Yield: 12 enchiladas
  
       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.
  
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