Tag Archives: tortillas


Enchilada Casserole


Welcome to the August BONUS installment of Secret Recipe Club!!!  Today all posts are focused on “back-to-school” and family friendly dishes which are basically all my family eats these days cuz 9 month old.  For this special feature, I was assigned Sid’s Sea Palm Cooking which is PACKED with amazing recipes including caramelized potatoes which I made before.   Had this been a normal challenge I would have made her Vandbakkelser because OMGoodness does that look amazing!   However, playing by the rules is good so I went with her enchilada casserole.  She actually has two of them on her page so I went with a hodge-podge version of both!  Instead of chicken, went with all beans per the suggestion of one recipe and upped the spice while reducing the sauce as per the second recipe.  (apologizing for any typos in this post as my computer has decided it doesn’t “like” certain letters right now)

Enchilada Casserole


6 Corn tortillas

1 12oz can black beans

1 12 oz can pinto beans

1 onion, diced

1 can enchilada verde sauce (10oz)

2 ears corn - cobs off

2 hatch green chilis

1-2 cups grated cheddar cheese (I like a mixture of Cheddar and Monterey Jack)


  1. (optional - roast the hatch chilis under broiler or directly on gas burner until slightly charred - then dice)
  2. Preaheat oven to 375
  3. Pour a bit of sauce on the bottom of a 9x13 baking dish or a 2qt round casserole dish. Then place a layer of the tortillas, tearing as needed to fit the bottom. Add 1/2 of the beans, onion, corn, cheese, and diced chili.
  4. Add a bit more sauce and then repeat with remaining ingredients - ending with tortillas and cheese.
  5. Bake at 375 for 25 minutes, then turn oven off and allow to sit for a final 10 minutes. Serve topped with olives, green onions, and/or tortilla chips and ENJOY!!!!

Only thing I might do differently in the future is add some chips to the top to give it a bit of a crunch.  This came together super quickly and also tasted amazing as lunch the next day – always a nice bonus!

Beauty in All

Spinach and Bean Enchilada

I know I just commented on how I didn’t pick an enchilada recipe for SRC because I already have three recipes but I have to add another.  There is a Mexican restaurant near us that serves these amazing Spinach & Cheese enchiladas and I had to try recreating them.  I switched out the cheese for beans since I’m on a low-cheese diet and greatly increased the amount of spinach.  I also made the sauce from scratch, deviating from the original entree again by preparing a red sauce instead of the sour cream verde sauce normally served on them.  The end result is a delicious spicy sauce that goes perfectly with the beans and spinach, probably because they got their fair share of spices before being stuffed in the tortilla shells.

Salsa Roja


2 tbsp EVOO

3 tbsp chili powder

1 tsp ground cumin

1 tsp paprika

1 tsp cocoa powder

1 tsp chili powder

1 tsp cayenne pepper powder

3/4 tsp ground coriander

1/2 tsp oregano

3 cloves garlic, minced

1/4 cup onion, diced

1 tbsp flour

1 14oz can tomato puree (or 2 cups fresh)

1 cup vegetable stock

1 tbsp white wine vinegar

1/2 tsp freshly ground black pepper

1 tsp salt


  1. Heat the EVOO in a medium saute pan over medium heat, add all the spices and toss for 1 minutes. Add the garlic and onion and cook for 5 minutes, stirring frequently.
  2. Turn heat to medium-high and add the flour, puree, stock, and vinegar. Bring to a boil then cover, reduce heat to low, and simmer for 15minutes.

and the enchiladas themselves:

Spinach and Bean Enchilada

Prep Time: 10 minutes

Cook Time: 40 minutes

50 minutes

Serves 4-5


1 tbsp vegetable oil

2 cups black beans, presoaked

3 cups spinach, well washed and roughly torn

1/2 onion, diced

1 jalepeno, diced

2 roma tomatoes, diced

1/2 cup vegetable stock

1/2 tbsp chili powder

1 tsp cayenne pepper powder

1/2 tsp salt

8 corn tortillas

2 cups enchilada sauce (divided)

1/2 cup shredded Mexican Cheese

sour cream (optional)


  1. Heat the vegetable oil in a large sauce pan over medium heat. Add all the ingredients and allow to simmer, stirring frequently. Cook for 5-7 minutes, adjusting spices as needed.
  2. Meanwhile preheat oven to 400.
  3. Line the bottom of a 9x9 pan with 1/4 cup of the enchilada sauce.
  4. Once the beans are hot and soft, start rolling the enchiladas. Each enchilada should get just under 1/4 cup of filling. After the pan is full, pour over the remaining sauce and add the shredded cheese evenly over the dish. Cover with foil and bake for 25minutes, cheese should be melted and sauce should be bubbling.
  5. Eat topped with sour cream , fresh cilantro, or avocados!

The next step will be making my own tortillas, but I’m still more than a little nervous about that.  It took long enough for me to conquer bread in my bread machine, but eventually I’ll have to do it!

Take You Over

Mexican Style Quiche

International Incident Party

Greetings from the state that Mother Nature is trying to destroy, first an earthquake and now a Hurricane.  I’m not sure why we have been blessed enough to have two events in one week, but so far my house is standing and my power is on!

I was fortunate to travel to Mexico many years ago with my Girl Scout troop, and have fond memories of many of the dishes.  When coming up with ideas I went thru a number of the more basic ideas, such a huevos rancheros or a breakfast quesadilla.  I had done my first quiche a few months ago, for the Simple and in Season challenge, and for some reason I thought it would be fun to try a Mexican twist.  This is easily one of those dishes that can be changed and adjusted based on personal taste, as written it has a slight kick but nothing too powerful.


  • 5 corn tortillas, burrito size
  • 1 cup corn off-the-cob
  • 1 green pepper, diced
  • 2 tomatoes, diced
  • 2 green chiles, diced & deseeded (optional)
  • 1 cup red onion, diced
  • 5 eggs
  • 1/4 cup milk
  • 1/2 cup cheddar cheese, grated
  1. Preheat oven to 375 and light grease a 9in pie pan.  Lay the tortillas in the pan, going up the sides and slightly overlapping.  Rip as needed.  Bake for 15minutes, until start to brown.
  2. Meanwhile cut up the vegetables.  Mix the eggs with the milk and set-aside.  Take the shell out of the oven and add the vegetables in layers before pour the egg mixture over top.  Bake for 35 minutes.
  3. Remove the quiche from oven, add the cheese, then return to oven and bake for a final 15minutes.  Use a toothpick to make sure the center of the dish is full cooked. Serve with Sour Cream and/or salsa and Enjoy!

One of my favorite things about quiches is that they are great hot or cool, so a great make ahead dish when expecting early company: human or hurricane.