Good morning, friends! I’ve had a few requests for the enchilada recipe I made and mentioned on Twitter last week, so I thought it would make a lovely middle-of-the week post to share with y’all. Since it’s a great mid-week meal, after all.

As with many of my favorite recipes, this one comes from Ryan’s Mom (or, as we affectionately call her, Groovy). It seems like every time we go up to Michigan to visit I come back with another delicious card for my recipe box. She’s good to me. And a great cook! I’d say I got pretty lucky in the Mother-in-Law department!

The tough part about cooking for me is that I’m a bit of a picky eater (very few beans, no seafood, no mushrooms and so on). But, I figure if there’s a recipe that I adore, it’s likely to be a hit among the less picky crowd for sure! This is probably why Groovy keeps delivering amazing recipes to me visit after visit – she’s sweet to work around my food picky-ness and she knows how to make things taste amazing.

So, here’s Groovy’s recipe enchiladas that Raechel will eat! (And don’t forget to add the homemade salsa – it adds the perfect touch of freshness!)

Enchiladas ala Groovy

What you’ll need:
2 pounds hamburger
18-24 corn tortillas
2 packages taco seasoning mix
1 can enchilada sauce
2 C shredded mexican blend cheese

Making the magic happen:
Brown the hamburger. Rinse. Add taco seasoning mix and a bit of water according to package directions.

Fry each corn tortilla in olive oil (or canola oil – nobody promised this was going to be health food!) and place between paper towels (you can tear or fold the paper towels or use napkins to conserve).

Take a fried corn tortilla and add hamburger and a small amount of cheese along the center. Then roll it up and put it in sprayed casserole dish with the remaining flap facing down so it will stay rolled.

Continue filling, rolling and lining up tacos until they’re all used up. You can either fill a 9×13 AND an 8×8 pan, OR layer them on top of each other in one 9×13.

Pour enchilada sauce over all the rolled up shells. Sprinkle cheese on top and cover with foil.

Bake at 350-degrees for 10-15 minutes.

Serve with your choice of toppings: Shredded lettuce, black beans, salsa, etc. (I’m maybe slightly partial to Groovy’s homemade salsa!)

This recipe is great for freezing or perfect for making a little extra to take a meal to a neighbor or friend. Let me know if y’all try it. I’d love to hear!

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