I am really excited to share this enchilada recipe today. These are the best enchiladas you will ever taste! This is a family recipe that I hold near and dear to my heart. It comes from my paternal grandmother, Kaye.
- Picture 1: A picture of my grandma Kaye & grandpa Tom. I love this picture because it shows their youth. I also love this picture because I can see my dad in both of their faces.
- Picture 2: She was a beautiful bride!
- Picture 3: This picture was taken in front of the LDS MTC in Provo, UT. My dad was leaving to serve an LDS mission in London, England for 2 years.
- Picture 4: This picture is a family favorite.
- Picture 5: Is a picture of her with her parents and siblings. She is sitting at her mother’s feet. Her mother is Zona Wright who is the inspiration for the name of this website. I am so grateful for my wonderful heritage of strong, beautiful women.
I wanted to share this poem that my dad wrote about his mom, my grandma Kaye:
I love my dad’s perspective of my grandma. I am named after her, and I was 6 years old when she left this Earthly life. I love to learn about who she is. The story is that she got this recipe from a Mexican lady she worked with in Las Vegas, Nevada. When we share treasures with others it can bless their life. This recipe has truly blessed my grandma’s family. Without further ado. Here is the recipe!
- 1 28 oz can red enchilada sauce
- 1 7.75 oz can El Pato tomato sauce
- 1 lb ground beef
- 1 lb cheese
- ¼ c flour
- ¼ c water
- 1 container sour cream
- 15-20 corn tortillas
- Brown hamburger.
- Add flour to the hamburger and add water to make a thick gravy.
- Add enchilada sauce and el pato sauce to hamburger pan.
- Take off heat once well mixed.
- Lay tortillas out and add a dollop of sour cream to each and spread down middle of tortilla.
- Sprinkle cheese on top of sour cream.
- Pour ½ cup of enchilada sauce on bottom of 13 x 9 pan.
- Cup tortilla in hand, add sauce to tortilla and roll and lay in edge of pan.
- Pour remaining sauce over the top of the enchiladas.
- Use remaining cheese on top of enchiladas.
- Cook @ 350 for 20 mins or until cheese is melted.
“The latchstring hangs from the outside.”