Alumni Spotlight: Brig Owens and his famous Enchiladas!

08.27.2014 / Blog Posts Recipes Redskins

Former Redskins Safety Brig Owens graces the list of the 80 greatest Redskins, still holds the record for most interception return yards in Redskins history (686), and recently presented the award for 2013 Defensive Player of the Year at the Redskins Welcome Home Luncheon.

What many may not know however, is how talented Owens is in the kitchen!

WOW sat down with the Redskins alum to talk about gameday rituals, vacation spots, and how he makes his famous enchiladas:

What was one thing you could not live without?
Hot Fudge Sundae the evening before every game

Favorite outdoor activity?

Favorite local restaurant?
The Ancord (Watergate)

Favorite clothing item?
My Tom's shoes

Tell us one fun fact about you.
I haven't had red meat in over 30 years

Favorite place to visit in the US?
The beaches of Orange County in California

Do you have any hidden talents?
Cooking is one of my hobbies. This recipe was featured in the NFL Weekend Kickoff in the early 70's. As opposed to ground beef, one can use ground chicken or fill with cheese, onions and black olives. A lot of restaurants like to use flour tortillas today because it's quicker and cheaper. These corn tortillas are old school.

30 Old El Paso Tortillas 
3 10oz. cans Old El Paso Enchilada sauce (hot or mild according to taste)
1 can pitted black olives chopped
1 1/2 - 3lbs. groud beef (can use chicken or cheese instead also)
2 medium inions chopped
1 lb. or 4 half-rounds grated cheddar cheese
2 tbsp. shortening

Heat enchilada sauce in skillet until steaming. In another skillet, fry tortillas one at a time on both sides for a few seconds in hot shortening. Drain. Dip tortillas into enchilada sauce and cover thoroughly. Place in shallow pan (9x13). Fill each with browned ground beef, onions, olives and spinkle with some of grated cheese. Roll tortillas and stack in pan with loose end facing bottom of pan. Sprinkle remaining cheese over entire pan. heat at 300 degrees for 10 minutes. 

Mrs. Owens serves a tossed salad (shredded lettuce, tomatoes, green peppper) and Spanish rice with this mExican dish. hors d'oeuvres consist of jalapeno bean dip, jalapeno relish and/or guacamole with corn chips.

I grew up in a predominantly Hispanic neighborhood in Fullerton, CA. I learned how to make various dishes from scratch as well as corn and flour tortillas from Mrs Flores, a neighbor of mine. She used to call me Ladrilloman, which means Brickman in Spanish- translation Brigman, which is my real name!

We don't think margueritas would go too bad with this dish either!

If you try making Brig's enchiladas, share your photos with us in the comments section below or upload them to our facebook page at 

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