"These enchiladas were inspired by Cuban picadillo, a mixture of meat (usually ground beef), onions, garlic, tomatoes, green olives, and raisins...."
INGREDIENTS
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1/4 cup extra-virgin olive oil
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1 1/2 cups chopped white onion
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5 large garlic cloves, chopped
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1 1/2 tablespoons chili powder
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2 cups crushed tomatoes with added purée
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1/2 cup sliced drained pimiento-stuffed green olives plus juice from jar
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3 cups diced cooked chicken
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1/2 cup raisins
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12 (6-inch) corn tortillas
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2 cups sour cream, divided
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Chopped green onions and chopped fresh cilantro (for garnish)