Beef Picadillo Enchiladas

Ingredients

• 1/3 cup vegetable oil, divided
• 1 white onion, diced
• 1 green bell pepper, diced
• 1 lb ground beef
• 1 teaspoon Chinese five-spice powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• salt and pepper to taste
• 1 (14 oz) can crushed tomatoes
• 1/4 cup green olives, sliced
• 1/4 cup golden raisins
• 14-16 (6”) corn tortillas
• 2 cups shredded cheddar cheese, divided
• 1/2 cup crumbled queso fresco

Preparation

1. Preheat oven to 350˚F. Add 1 tablespoon oil to large skillet. Heat oil over medium-high heat and add onion and pepper. Cook for 5 minutes then add beef, Chinese five-spice, cumin, coriander, salt, and pepper. Cook for 8 minutes or until beef is browned. Stir in tomatoes, olives, and raisins. Bring to simmer for 2 minutes. Taste and add salt and/or pepper if needed. Remove from heat.
2. Add remaining oil to clean skillet and heat over medium. Fry each tortilla for 10 seconds on each side.
3. Add a couple spoonfuls of meat sauce to bottom of 9”x13” baking dish. Place 1/4 cup sauce and a sprinkle of cheddar cheese in the center of tortilla. Roll up tightly and add to pan. Repeat for remaining tortillas. Spoon remaining sauce over enchiladas followed by remaining cheddar and all the of the queso fresco. Bake for 12-14 minutes or until cheese is melted and browned at edges.