- 1/4 cup extra-virgin olive oil
- 1 1/2 cups chopped white onion
- 5 large garlic cloves, chopped
- 1 1/2 tablespoons chili powder
- 2 cups crushed tomatoes with added purée
- 1/2 cup sliced drained pimiento-stuffed green olives plus juice from jar
- 3 cups diced cooked chicken
- 1/2 cup raisins
- 12 (6-inch) corn tortillas
- 2 cups sour cream, divided
- Chopped green onions and chopped fresh cilantro (for garnish)
- Preheat oven to 375°F. Heat oil in large skillet over medium-high heat. Add onion and garlic. Sauté until onion is tender, about 4 minutes. Stir in chili powder. Add crushed tomatoes and 4 tablespoons juice from olives. Simmer sauce until flavors blend, about 6 minutes. Season with pepper and more olive juice, if desired.
- Combine chicken, raisins, and olives in large bowl. Mix in 3 cups sauce. Season filling to taste with pepper.
- Spread 1/2 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Heat 1 tortilla directly over gas flame or in hot skillet until just softened, about 10 seconds per side. Place on work surface. Spread 1 tablespoon sour cream in strip in center. Top with 1/3 cup filling. Roll up tortilla. Place enchilada, seam side down, in prepared dish. Repeat, making 11 more enchiladas. Spoon remaining sauce over. Cover dish with foil.
- Bake enchiladas until heated through, about 20 minutes. Uncover; top with dollops of remaining sour cream. Sprinkle with green onions and cilantro.