Welcome to a piece of our sweet journey of life. This blog is about our family life-- my husband, my type 1 diabetic kindergartner, my spunky pre-schooler, my newborn baby girl, and myself! Enjoy!

Wednesday, August 26, 2015

Recipe Club: Enchilada Casserole

Today I'm linking up with Andrea from Momfessionals to participate in the Recipe Club!

On the menu for tonight is a family favorite of mine while growing up:  Enchilada Casserole!  This was so tasty and something that I LOVED having for dinner.  I made it lots of times in college and impressed all of my friends with a home-cooked meal.  When I got married, it was one of the few things my husband and I could afford to make on our tiny newlywed budget, and we still eat it to this day!  It's good; the leftovers are good-- can't ask for much more!

Ingredients for an 8x8 pan (double the ingredients for a 13x9 pan):

  • 1 pound of ground meat (I used turkey this time since it was on sale)
  • 1 10 ounce can of red enchilada sauce
  • 1 16 ounce can of refried beans
  • Mexican blend shredded cheese (plain cheddar is delicious too)
  • Flour tortillas  (I use about 4 soft-taco sized ones for an 8x8 pan.  I've used the burrito sized ones in a 13x9 pan and have used about 6-- tear them or cut them to fit the pan)
  • Preheat oven to 350 degrees Fahrenheit 
  • Brown the ground meat.  I sprinkle in some paprika, garlic powder, salt & pepper.  (Chili powder is also an excellent choice-- I happen to be out of this today)
  • Spray non-stick cooking spray in an 8x8 pan
  • Open the cans of enchilada sauce and refried beans
  • Pour a small amount of enchilada sauce into the bottom of the 8x8 pan to coat it. 
  • Place a tortilla in the bottom of the pan.  
  • Spread some refried beans on the tortilla, then sprinkle some of the ground meat on the refried beans.  
  • Pour some enchilada sauce over the beans and meat.
  • Place another tortilla on top of this and keep layering: refried beans, meat, enchilada sauce, tortilla, etc.
  • I can get about 3 layers in an 8x8 pan. 
  • Place one final tortilla on top and sprinkle with shredded cheese. 
  • Bake for 30 minutes.  Everything is already cooked-- so it's a matter of warming it all up. 

The melted cheese makes the top tortilla crispy and it's soooo good!

This is a recipe that can really be adapted to whatever tastes you prefer.  You can spice it up with spicy enchilada sauce and beans.  You can add a healthy element by choosing ground turkey and whole wheat tortillas and fat free refried beans.  There's so many options that you can choose to adapt this to what your family likes!


Linking up today with Andrea at Momfessionals for Recipe Club.

Until Next Time,

Much Love, Reba


  1. What a great idea to layer enchiladas instead of rolling them up! This sounds so much easier than the other way... I will give it a shot! :)

    1. I hope you enjoy it! We love it over here!