Ted's Famous Enchilada-Lasanga Dish

Beef 'Gringolada' Bake '

Disclaimer: REAL enchiladas are generally made with corn tortillas. AUTHENTIC enchiladas are made with shredded or "pulled" meat, rather than ground beef- if they contain meat at all. (Technically, this recipe would make burros in enchilada sauce) Whatever- while it may be a Midwestern "gringo" recipe, this is a sure-to-please family favorite.

Ingredients:

1/2 lb. hamburger
10 oz can enchilada sauce
8 oz can tomato sauce (tomato soup can work too)
1 3/4 cup shredded cheddar or jack cheese
1 cup of ripe black olives
1/2 medium onion, finely chopped
1/2 cup diced green chilies
1/2 tsp dry oregano leaves, crushed
1/2 tsp of cilantro (this is the secret to making things taste like authentic Mexican cuisine)
Sour cream
8 flour tortillas

Directions:

Brown hamburger.
Combine enchilada and tomato sauces in a small sauce pan and simmer over medium heat.
Set aside 1/2 cup shredded cheese and 1/2 cup of sliced olives for garnish.
Chop the other 1/2 cup of olives and mix with 1 1/4 cup of cheese, onion, chilies, oregano, and cilantro. Mix with hamburger and 1/2 of the sauce in a large bowl.
Spread approximately 1 tsp of sour cream on a tortilla, then spoon in 1-2 tablespoons of meat mixture. roll the tortilla up and place it in a 9X13 baking pan that's been sprayed with Pam. Spread, stuff and roll the rest of the 8 tortillas until they fill the pan. Drizzle on the remaining sauce.
Sprinkle with remaining cheese and garnish with olive slices.
Bake at 350° for 15-20 minutes or until heated through.

Note: you can prepare the ingredients ahead of time and bake later if you need to and it makes awesome leftovers because the flavors intensify when they've had a chance to "steep."

Chicken 'Gringoladas'

Ingredients:

2 (10 ounce) cans chunk chicken, drained and flaked
10 oz can enchilada sauce
8 oz can cream of chicken soup
½ cup sour cream
1 ¾ cup shredded cheddar or jack cheese
½ cup cottage cheese
2 tbsp flour
1 cup of ripe black olives
½ medium onion, finely chopped
½ cup diced green chilies
½ tsp dry oregano leaves, crushed
½ tsp of cilantro (this is the secret to making things taste like authentic Mexican cuisine)
Sour cream
8 flour tortillas

Directions:

Combine enchilada, chix soup, and ½ cup sour cream in a small sauce pan and simmer over medium heat.

Set aside ½ cup shredded cheese and ½ cup of sliced olives for garnish.

Chop the other ½ cup of olives and mix with 1 ¼ cup of cheese, ½ cup cottage cheese, 2 tbsp four, onion, chilies, oregano, and cilantro. Mix with chicken and barely 1/3 of the sauce in a large bowl.

Spread approximately 1 tsp of sour cream on a tortilla, then spoon in 1-2 tablespoons of chx/cheese mixture. Roll the tortilla up and place it in a 9x13 baking pan that's been sprayed with Pam. Spread, stuff and roll the rest of the 8 tortillas until they fill the pan. Drizzle on the remaining sauce.

Sprinkle with remaining cheese and garnish with olive slices.
Bake at 300° for 15-20 minutes or until heated through.