Grandma’s Enchiladas 

My Grandma is a wonderful cook, although she claims to just “get by”. She’s silly and I love her, and her cooking! These enchiladas are super easy, but for some reason I just love when she makes them. I follow her recipe to a T, but hers are just always better (isn’t that the way it goes?!) So anyways here’s her recipe. 


– 1 can (10 oz) red enchilada sauce 

– 1 1/2 cups shredded cheddar cheese (we like the Mexican blend cheese too) 

– 8 whole wheat tortillas 

– 1 pound ground beef 


Preheat the oven to 375 F. Spray an 8 x 11- inch baking dish with non-stick cooking spray and set aside. 

Brown the ground beef, once cooked, drain the fat and return the meat to the pan. Add 1/2 cup of cheese and half the enchilada sauce to the meat. Stir and remove the mixture from the stove. 

Lay out a tortilla and spoon a good amount of the meat down the middle. Sprinkle some cheese down the center of the tortilla, roll up the enchilada and place in the baking dish. Roll up the rest of the tortillas and then pour the rest of the enchilada sauce over the top of the rolled up tortillas. Sprinkle with remaining cheese and bake it your preheated oven for 20 minutes. 

Enjoy with sour cream and other garnishing of your choice.





Tamale Pie 

I made this the other night for my husband since he’d never had it before and it was a hit! Delicious! 



– 1/2 cup cornmeal 

– 2/3 cup flour 

– 3 tbsp. sugar 

– 1 tbsp. baking powder 

– 1/4 tsp. salt 

– 3-4 tbsp. olive oil 

– 1/3 cup milk 

– 1 egg 

– 1 small can of diced green chiles 

– 1 can of corn 


– 1 pound ground beef 

– 1 tsp. cumin 

– 1 tsp. chili powder 

– 1/4 tsp. salt 

– 1/4 tsp. pepper 

Tamale Pie: 

– 1 1/4 cup enchilada sauce 

– 2 cups of shredded cheddar cheese 

Sour cream, Salsa, Olives, Etc for topping 


Preheat oven to 400F. 

Whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the oil until soft crumbles form. Whisk in the milk and egg. Gently fold in chiles and corn. Pour into a greased 9x 13-inch pan . Bake for about 20 minutes, or until the toothpick passes the toothpick test. 

While the cornbread is baking, make the meat sauce. Brown the ground beef, drain, and mix in the seasonings. 

Remove the cornbread from the oven, and reduce the temperature to 350F. Poke holes in the cornbread with a fork and pour the enchilada sauce over it. Top with the ground beef and shredded cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 7-8 minutes or until cheese begins to brown. 

 Let cool for about 10 minutes and top with your favorite toppings. 



Frito Taco Casserole 

This was a tasty casserole that was quick and simple. A perfect weeknight meal! 


– 1 1/2 pounds ground beef 

– 1 small onion, diced 

– 1 small can of diced green chiles 

– 1 can red enchilada sauce 

– 2 oz. cream cheese 

– 1/2 bag of Fritos corn chips 

– 1/2 can mild rotel 

– 1/2 can red beans, drained and rinsed 

– 1 – 1 1/2 cups shredded chedder cheese 


Preheat oven to 350F. 

Begin by browning the ground beef in a large skillet with the diced onion. Drain the fat and return the meat to the pan. Add in the chiles, enchilada sauce, beans, rotel, and cream cheese. Cook on medium heat until the cream cheese is melted and all the ingredients are incorporated together. 

In a large baking dish, begin assembling the casserole. Spoon the meat mixture into the dish, then top with the Fritos, and then the cheese. Repeat three times. 

Bake in your preheated oven for about 20 minutes. Once the time is up, remove from the oven and cool for a few minutes. Top with sour cream and salsa. Enjoy! 


Saucy Taco Casserole

So as you know, we love Mexican food in our house! I love making taco casseroles and just casseroles in general, so simple and makes fabulous leftovers! I tried this casserole the other night and it was pretty good, the original recipe called it Enchilada Casserole, but to me it didn’t taste too “enchilada-y” so that’s why I changed the name. I hope you give this a shot, it’s really good and perfect for a weeknight meal 🙂

– 1 pound lean ground beef (to turkey)
– 1 medium onion, diced
– 1/2 tsp. pepper
– 1 Tbsp. chili powder
– 1 (8 ounce) can tomato sauce
– 6 corn tortillas
– 1 (4 ounce) can sliced olives
– 1 1/2 cup shredded cheddar cheese
– 1/4 cup water

Sour cream, salsa, hot sauce for garnishing

Preheat your oven to 400F. Brown ground beef and onion in a large saucepan. Drain the grease from the meat and add the chili powder, and tomato sauce to the pan.
Spray an 8×11-inch baking dish with cooking spray. Start by laying two tortillas down in the bottom of the pan so they’re overlapping slightly, then add a layer of the meat sauce, then a layer of olives, and then finally a layer of cheese. Repeat the layers three times. Pour the water over the top of the casserole and bake for 25 minutes, uncovered. Remove from oven and let sit a few minutes to firm up. Top with sour cream, salsa, hot sauce, etc.










Green Chile and Chicken Enchiladas

I have always used the red sauce when making enchiladas for some reason. I think it’s just that’s what my family used and since I’m a person of habit, I just continued to follow suit. Well the other day when I was making out my menu I came across this enchilada recipe from the Pioneer Woman that uses green enchilada sauce. In her recipe, she states that you can use red sauce if you prefer, but I was feeling adventurous and decided to give the green sauce a try. Oh man! Am I glad I did! These enchiladas were awesome and that sauce just took them to an entire different level. I know we’re approaching the weekend of the 4th and enchiladas aren’t really “American” food, but make these ASAP! So delicious!


– 2-3 cans (15 ounce) green enchilada sauce, I used two but I think it would have been better with just a bit more sauce
– 9 corn tortillas
– 2 boneless, skinless chicken breasts
– cumin, for seasoning
– chili powder, for seasoning
– 1/4 cup olive oil
– 1 large onion, diced
– 3 cups shredded cheddar/Monterey Jack cheese
– sour cream, cilantro, and diced tomatoes for garnishing


Preheat oven to 350F.

Trim your chicken breasts and sprinkle both sides with chili powder and cumin. Heat up a large skillet with oil and fry them on both sides, about 8 minutes per side or so until the juices run clear and they are cooked through. Shred the chicken and set it aside.
Heat your tortillas up in the microwave for about 30 seconds or so until they are soft and pliable. You don’t want them breaking on you while you’re trying to roll them up.
Add a bit more olive oil to the same skillet you cooked the chicken in and add the onions. Sauté the onions until they are caramelized and have a nice brown color to them. Remove them to a plate and set aside.
Pour the cans of enchilada sauce into the same pan and heat the sauce up for a couple of minutes. Remove the sauce once it’s warm and now you can start the assembly!
Place about a cup or so of the enchilada sauce in the bottom of an 8×11-inch baking dish. I always line up everything I’m going to use to assemble my enchiladas in a line on my counter to make things easier. Start by dipping your corn tortilla into the enchilada sauce, coating both sides, then set it on a plate. Sprinkle some cheese down the center, followed by some chicken, and finally, some of the caramelized onions. Roll up tightly and place seam side down in your baking dish. Repeat with the rest of the tortillas.

Pour the remaining enchilada sauce over the top of your rolled up enchiladas, and top with the rest of the shredded cheese. Sprinkle some chili powder on the top for a bit of added flavor and some color.

Bake for 30 minutes in your preheated oven or until hot and bubbly. Let the enchiladas sit for about 10 minutes once you remove them from the oven so they can firm up a bit. Top them with sour cream, cilantro, and some diced tomatoes. I don’t know if I’ve divulged how much I ADORE cilantro, but I do, and it’s my absolute favorite herb ever!!! It’s absolutely amazing on these enchiladas!