My sister swears it’s not hard to cook.

I’m not sure I believe her.

It’s not that I think it’ll be hard, really, I just don’t enjoy cooking. Or grocery shopping. I am famous for eating microwaved quesadillas for every dinner at home – I just want to eat, I don’t care enough to make something.

But my sister has been so helpful in giving me recipes when I entertain the idea of cooking at home for once and not heading back to Jersey Mike’s for dinner. She actually shares my disdain for cooking, but has come around by necessity – she is, after all, a mom of two hungry babies.

Here is one of her recipes that only requires a Stephanie-level of expertise to pull off:


Mary’s Enchiladas

1lb ground turkey (or anything or nothing)

1 can sweet corn

1 can refried beans

Small can sliced olives

Taco sized flour tortillas

Lots of grated cheese

Small 10 oz can of red enchilada sauce

Pour sauce into the bottom of a 9×13 baking dish and brown turkey. Add taco/burrito seasoning to turkey if desired. Mix turkey, beans, and corn together. Lay out as many tortillas as you can squeeze in there (4?6?8? I was able to fit 7) and coat them in the sauce. I find stacking them taco style is helpful while I coat each one. Then spoon in filling (about two big scoops with a tablespoon each) add grated cheese on top of the filling (I used tongs to take the cheese out of the bag without getting it dirty) and roll loosely, turning them seam side down. Don’t try to fold the ends.

Put grated cheese on top and olives over that. Cover with foil and bake at 350 for 15-20 min or until heated through. I sometimes broil for a few minutes if the cheese on top isn’t melted or I just want to crisp them a bit on top.

Delicious and easy!


Thanks sister!


What’s your favorite easy dinner solution?



2 Comments on Easy Enchiladas

  1. Janet
    June 12, 2015 at 5:11 pm (3 years ago)

    An easy and quick meal of mine is white clam sauce and linguinie. Saute 1-2 cloves of minced garlic in a couple tablespoons of olive oil, pinch red pepper flakes. Drain 1-2 cans of chopped clams, reserve juice! Set clams aside, add juice to garlic, simmer until slightly reduced, add back clams to heat through. Taste for seasoning, s&p to taste. Serve over hot pasta.

    • Stephanie
      June 15, 2015 at 12:25 pm (3 years ago)

      That sounds delicious, thanks Janet!


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