Enchiladas with picadillo sauce

Ingredients:

• 1/3 cup vegetable oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 450 g of ground beef with 20% fat content
• 1 teaspoon Chinese Five Spice Powder
• 1 can (400 g) of canned crushed tomatoes
• 1/4 cup green olives, thinly sliced
• 1/4 cup golden raisins
• 12 corn tortillas, 15 cm in diameter.
• 2 cups grated cheddar (about 220 g)

Preparation:

1. Preheat oven to 175°C.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil, onion, and pepper and cook, stirring, until the vegetables are softened, about 5 minutes. Add the ground beef, Chinese seasoning, 1 teaspoon salt, and a few freshly ground black pepper. Cook, breaking up the ground beef with a spoon, until the meat begins to brown, about 5 minutes. Add the tomatoes, olives, and raisins. Bring to a simmer and cook until the sauce thickens, about 2 minutes. Season with salt and pepper to taste.
3. Heat the remaining vegetable oil in a small skillet over medium heat. Once the oil begins to shimmer, fry the tortillas one at a time until they begin to bubble and darken slightly, about 10 seconds per side.
4. Transfer the tortillas to paper towels to drain excess grease. Spread about 1/2 cup of the picadillo mixture in the bottom of a 9x13-inch baking dish. Spread about 1/4 cup of picadillo and 1 tablespoon of cheddar cheese in the center of each tortilla.
5. Roll the enchiladas tightly into a tube and place them seam-side down in a baking dish. Spread the remaining picadillo over the tubes and sprinkle with the remaining cheese. Bake the enchiladas until the tortillas are slightly crispy and the cheese is melted, about 10 minutes.