Grandmas enchiladas

 

My mom was married to a Mexican man for a very short time when I was about 5. This is how she learned to make enchiladas. Yesterday was her 78th birthday. (I’m naming them “grandmas enchiladas” because this blog is for my kids). ❤️❤️❤️😋😋😋

Grandmas enchiladas

Ingredients:

• Flour tortillas burrito size (about 10)
• Large can of mild red enchilada sauce
• 2# hamburger 
• 1 small yellow or white onion diced small
• 1 can corn drained
• 1 can large black olives drained
• 4 cups shredded Mexican cheese
• 1 packet taco seasoning
• Salt and pepper to taste

Directions:

1. Preheat oven to 375°
2. Brown hamburger and diced onions with taco seasoning.
3. Add can of corn. Taste and add salt and pepper as needed.
4. Simmer until it’s heated through.
5. Pour some enchilada sauce in the bottom of a 9 x 13“ baking dish.
6. Take one tortilla and add in some of the meat mixture. Add 4 to 5 black olives on top of that and cover with some shredded cheese. Roll tightly into an enchilada.
7. Continue to do this until the pan is filled with enchiladas. Push them together so they are in their tightly.
8. You may have some meat left over as well as olives, tortillas, cheese, etc. You can use these for quesadillas for lunch the next day. LOL
9. Once you have the tortillas filled and rolled into enchiladas, pour the remainder of the enchilada sauce on top covering the enchiladas. Add whole black olives to the top and cover with remaining cheese.
10. Depending on how filled up your pan is, you may need to tent the top of the tinfoil so it doesn’t stick to the cheese.Cover the pan with the tinfoil.
11. Bake for 35 to 45 minutes until everything is hot and bubbly.
12. This makes a large pan and serves probably 6 to 8. ENJOY!!!

Low carb chicken broccoli bake

 

I’m trying to find super easy recipes since diagnosed with AFib. This is one of the easiest dump meals and a hit with the family! 

Low Carb Chicken Broccoli Bake

Ingredients:

1 bag (22oz <1.37pounds>) frozen Tyson grilled and ready diced chicken breast

1 bag (2pounds)  frozen broccoli florets

1 jar (25.1 oz) Ragu classic Alfredo sauce

2-3 cups shredded Monterey Jack cheese

Parmesan cheese (the one you put on spaghetti)

Garlic powder, pink salt and pepper to taste

Directions:

1. Preheat oven to 375°.

2. Pour bag of frozen chicken into a 9x13 baking dish. 

3. Pour bag of frozen broccoli on top of chicken.

4. Pour jar of sauce over the broccoli. 

5. Sprinkle with garlic powder, salt and pepper. Do not stir.

6. Cover with foil and bake for 40 min. After 40 minutes, stir, cover then put back in for 20 more minutes.

7. Remove from oven. Uncover and stir. Sprinkle Monterey Jack cheese over the top. Sprinkle some Parmesan cheese on top. 

8. Return to oven uncovered for about 5 min until cheese melts. Serve and enjoy! Makes enough for about 4-6.

NOTES: You don’t really have to measure but remember the meat and broccoli will shrink after heating. If using rotisserie chicken and fresh broccoli you don’t have to heat as long. Also, you could probably make this in the crock pot following the same steps.