Some of my fondest childhood memories are being with my dad in the kitchen cooking our family’s version of Mexican food. I think everyone has some tasty traditions that get passed down from generation to generation, and many times they are adaptations of cultural recipes that over time become a unique part of a family’s heritage. For me, the Gonzales family enchiladas—which I call “gringoladas”—are legendary!
Published: February 2, 2012
- Yield: 4 to 6 Servings
Some of my fondest childhood memories are being with my dad in the kitchen cooking our family’s version of Mexican food. I think …
- 1 pound ground beef
- 1 teaspoon salt
- freshly ground pepper
- 1 28-ounce can red chile sauce preferred brand: Las Palmas
- 1 pound Colby-Jack cheese shredded
- 12 white corn tortillas
- 1 2¼-ounce can sliced black olives drained
- ¼ cup green onions sliced
- 1 cup sour cream (optional)
- Preheat oven to 375 degrees.
- In a medium-size skillet, over medium-high heat, thoroughly brown the ground beef about 10 to 12 minutes; season with salt and pepper to taste. Drain cooked beef to remove excess fat and place in a bowl. Add green onions and black olives to cooked beef; set aside.
- In a large shallow saucepan, over medium heat, bring chile sauce to a slow simmer. One-by-one, dip each tortilla in the warm chile sauce to slightly often and bring to 9-by-13-inch baking dish. Spoon about 2 tablespoons of the beef mixture down the middle of each tortilla. Add about 2 tablespoons shredded cheese. Roll the filled tortilla up against the grain and place seam-side down.
- Pour the remaining warm red chile sauce over top of gringoladas; cover with remaining shredded cheese. Bake about 15 to 20 minutes, or until cheese is melted and sauce bubbles. Serve warm with sour cream.
- Skill Level: Moderate