Quick Fix Low Pix: Lighter Side Banana Pudding

I love banana pudding, as any good southern woman should. I remember my grandmother had this special dish (a large ceramic pot) that was just for banana pudding. she’d line the sides and bottom with wafers, then pour in the pudding and bananas and put meringue on top and bake it in the oven. Admittedly, I’m not a big fan of meringue. I can tolerate it on my grandmother’s chocolate pie but it belongs there. So when I started to make my own banana pudding I wanted something that was a bit different. I came across Paula Deen’s recipe and decided to alter it a bit for those of us who don’t need so much sugar or fat in our lives. This is my creation. It’s pretty simple and since I was in a hurry today I decided not to take step by step photos but just show you the completed version.

healthy banana pudding recipe

Lighter Side Banana Pudding
Ingredients

6 small(ish) bananas, sliced
1 Box Reduced Fat Vanilla Wafers
2 Boxes sugar free instant vanilla pudding
3 cups skim milk or coconut/almond milk (I prefer coconut milk for this)
1 brick fat free cream cheese, softened
1 can fat free condensed sweetened milk
1 tub light cool whip

This is literally so simple. Line the bottom of a rectangle casserole dish (like the one pictured) with vanilla wafers. The OCD in me makes sure the flat surfaces are all on the bottom so it looks pretty even on the bottom side. After that, top the vanilla wafers with the sliced bananas. You can use less (and the original recipe does) but I like a healthy amount of fruit in my pudding so there you go. Set that aside and it’s time to assemble the pudding.

I use two bowls and a mixer for this, with a silicone spatula as my best friend. In the first bowl I combine the pudding and milk, then beat it on high for about two minutes. After that, set it aside and work on the second bowl. It’s best to use a pretty big one because you’ll need the room – trust me. In the second bowl cream together the condensed sweetened milk and the brick of cream cheese. The softer the cream cheese, the easier your time will be. Once it’s fully blended you’re done with the mixer. Fold in the cool whip using your best friend the spatula, and when it’s mixed well transfer the pudding over in and fold, fold fold. Once it’s thoroughly mixed, pour it over the bananas in the dish. It’ll just flow down like ribbons and be delightfully good. When you’re done? I won’t tell if you lick the bowl or the spatula. It’s that good.

After it’s level in the dish all that’s left to do is add another layer of wafers on top. You’ll most likely have some left over but I like to snack on them at random. Hopefully you enjoy this as much as me and mine do! You definitely can’t tell it’s low fat or sugar at all.

Ground Turkey and Quinoa Stuffed Mini Sweet Peppers

So I’ve just found out I was pregnant. The news is happy news, as my husband and I started trying around the first of the year. We’re having a Christmas baby and I’m so excited! I’ve been trying to eat healthy and get plenty of protein and veggies in. I had some mini sweet red and yellow peppers I got from Aldi and figured this would be a great way to use them – boy was I right!

The best thing about this recipe is that the stuffing can be used in burritos or tacos, frozen to have in later peppers if you have a small family (And I’m always cooking for one or two depending on my husband’s work) and if you have a larger family to feed, then just use the entire batch and watch them disappear! I loved everything about these and I hope that you do too.

Ground Turkey and Quinoa Stuffed Mini Sweet Peppers
Ingredients:
1 lb ground turkey
1 cup cooked quinoa
1 small onion, chopped
5 large mushrooms, chopped
2 tbsp minced garlic
2 tbsp olive oil
1/4 cup barbecue sauce
shredded cheddar cheese (approximately 3/4 cup, give or take)
mini sweet peppers, tops removed and centers cut out
(9 for half the batch, 15-18 for full batch)

I cook the quinoa and gut the peppers while I’m working on the filling to save time. in a skillet, I heat the oil over medium high heat and then add in the onions and garlic.

stuffed peppers recipe

Once the onions and peppers have cooked for two minutes, add the ground turkey and cook on high until every bit of the meat is browned.

stuffed peppers recipe

Add the barbecue sauce and quinoa and mix well, then turn the heat off. You’re ready to stuff once your filling looks like this!

stuffed peppers recipe

Here’s an image of how your peppers should look before they get stuffed!

stuffed peppers recipe

Here’s where you preheat the oven to 350. I layered the stuffing like a parfait. I put an amount in the bottom, a little bit of cheese, and then a little more stuffing. Make sure it’s packed in good. I found that a muffin tin makes the perfect holder for these. However, if you are making a full batch they should fit into a pyrex casserole dish. It’s really up to you.

stuffed peppers recipe

Let bake at 350 degrees for 25 minutes and then put cheese on the top and let it bake for another five minutes, or until cheese is melty and bubbly. When you are done you’ll have the tastiest bite of peppers you could hope for, and if you only made half of it you have plenty left over for other endeavors (or to freeze for another meal!)

stuffed peppers recipe

Country Cottage Pie – A Healthy Take On Shepherd’s Pie

I’ve really got to get better at photographing this stuff. The first few pictures were just steam (lol) so I decided to pitch them. There’ll be more text and less photos at the beginning, so hopefully you don’t care that much. I love shepherd’s pie and well, I wanted to do something to make it a little healthier. So here’s my take on it. You can make your mashed cauliflower any way you like, but I will detail what I do to make it for this recipe. This tastes amazing .. I’ve already gone back for more!

healthy shepherd's pie recipe

Country Cottage Pie
Ingredients
1 head cauliflower, cut cooked and mashed (I mash mine with 1/4 cup grated parmesan cheese and 1/4 cup light sour cream)
1 lb ground turkey
6 mini sweet peppers (2 red, 2 yellow, 2 orange), chopped
1 small green pepper, chopped
1 small sweet onion, chopped
6 mushrooms, chopped
2 tbsp garlic, diced
2 tbsp worchestershire sauce
2 TBSP flour
1/4 cup water
3 sprigs fresh thyme
Salt and Pepper to taste
2 tbsp olive oil
2 cups frozen peas
1 cup shredded low fat cheese

I prepare my mashed cauliflower first, just so I can set it aside. Well actually I do it while I’m doing the meat and veggies, it’s just easier to put that down first then go onto the rest of the pie. I cut out the florets off a head of cauliflower and boil the heck out of it. Once it’s done, I drain well, add 1/4 cup of grated parmesan and 1/4 cup of light sour cream then mash, baby mash! I like to add some pepper but the parmesan is salty so additional salt shouldn’t be needed.You can prepare them however you like, just make sure it’s a head and it’s mashed. This subs as the mashed potatoes in a real shepherd’s or cottage pie.

Now the bottom layer! Heat the olive oil in a skillet on medium high and cook the onions, peppers, garlic, and mushrooms for 3-5 minutes. Add the ground turkey and salt and pepper and turn to high, cooking until everything is done. Add in the worchestershire sauce and stir well. The sauce just adds a bit beefier taste since we are using ground turkey. Sprinkle in the flour and add the water then strip the thyme leaves into the goodness and stir well, cooking until there’s a nice gravy formed.

healthy shepherd's pie recipe

Preheat the oven to 350 and get ready to build! In a casserole dish, put down the meat and veggie mixture. On top of that layer the frozen peas. Give peas a chance.

healthy shepherd's pie recipe

After that? Layer that gorgeous mashed cauliflower on top and sprinkle the cheese. It should look like this beautiful photo below!

healthy shepherd's pie recipe

Then this bad boy is ready for the oven. Bake it at 350 for about 15 minutes, or until the cheese is nice and melty. See photo below. Note: You can let it go a little longer if you like browner cheese. This is just to my liking. At this point everything is cooked so it’s just to let flavors meld.

Chicken Tortilla Soup and Bountiful baskets

So now that I’m back in Houston and this is an option, I decided to try out Bountiful Baskets. I definitely recommend it if you are in an area that they service. It’s very inexpensive and the stuff you get – well it’s good quality and quite “bountiful” if you will:

chicken tortilla soup recipe

It’s bi-weekly so I needed to think of a way to cook something good for me and get a lot of the veggies out of the house, especially since I bought the juicing pack and the herb pack too! Celery overload for sure! I had chicken thawed out so I decided soup was it. NOTE: I have seen commercials out for these new Swanson infused broths, and I’d been meaning to maybe try them. However that would’ve meant going to the store and I had regular chicken broth on hand. If you do use the swanson chicken tortilla broth, then of course omit the cumin, cayenne and chili powder. Unless you just like concentrated tastes.

Chicken Tortilla Soup
2 tbsp olive oil
2 boneless skinless chicken breasts, cut into small cubes
1 small onion, chopped
2 tbsp minced garlic
1 green pepper, chopped
1 jalapeno, chopped
5 mushrooms, chopped
1 celery stalk, chopped
4 tomatoes, chopped
1 box of chicken broth
2 tbsp cumin
1 tbsp chili powder
1 tsp cayenne
1 sprig fresh rosemary, chopped
salt and pepper to taste
tortilla strips – either self made or bought

chicken tortilla soup recipe
A power shot of all the ingredients ready to go!

In a large pot or small stock pot, warm the oil on medium high and then add in the chicken, cooking and stirring frequently for a few minutes, until it’s all white on the outside. It’s going to cook more so if it’s not 100% done yet it’s fine. Add the cumin, cayenne and chili powder and stir well. Add the onions, celery, and peppers and cook for a couple more minutes, then add the remaining vegetables. Cook for another minute or two then add liquid and the rosemary. Turn to high and bring to a boil, stirring frequently. Once it’s boiled for a few minutes, reduce the heat and let it simmer for a half hour (even longer is fine … all it does is mesh out the flavors). If it’s not as liquid-y as you’d like, then all you need to do is add a little water in. It was fine for me though. Serve immediately with tortilla strips!

chicken tortilla soup
This was like the second bowl, sans strips!

Nick Tahou’s Legendary Garbage Plate – Thank God I’m Free!

I have been wanting a garbage plate for a good long while now. The problem with that? The Garbage Plate is a special item that is made at one restaurant in the world: Nick Tahou’s in Rochester, NY. The thing is a damn institution and if you have been to Rochester and never had one? Shame on you. the good thing is that now that I’ve cracked the secret you don’t have to travel just for your delicious fix. I’m glad I don’t since I live in Texas now!

There are a few ways to customize the plate to your liking so this recipe may seem a bit more complicated. It also technically calls for triple ground beef but using an immersion blender works just as well. Might as well get right into it since there’s a lot of explaining and step by step to do! Fair warning: Some of these pictures are meh because I lazied it up with my camera phone.

Nick Tahou’s Legendary Garbage Plate
Ingredients:
Macaroni Salad or Baked Beans *
Home Fries **
Prepared Meat x2 ***

Sauce:
1 medium onion, chopped
1 clove garlic, diced or pressed through a garlic press
1 teaspoon oil
1 pound ground beef
1 cup water
6 oz can tomato paste
1 tablespoon brown sugar
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
salt to taste

* The macaroni salad is best prepared the day before (or a few days, depending). You could get store bought but it’s easy just to boil some shells, rinse them in cold water and add equal parts mayo and mustard to your liking. If you don’t like macaroni salad at all any canned baked beans can be used in place of it. Warm them up first!

nick tahou's garbage plate recipe

** Home fries are best made while the sauce is simmering and the meat is cooking. Just chop up some potatoes and fry in oil. I have a deep fryer so I used that. Don’t forget to season your fries! (I forgot and wished I hadn’t).

nick tahou's garbage plate recipe

*** There are different types of meat you can order with this: hamburger patty, white hot, red hot, or chicken piece. Use two of whichever your preferred one is. I used hamburger patties for this.

We will start with the sauce first because that is what takes the longest. Start off by heating up oil on medium high heat and cooking the onions and garlic.

nick tahou's garbage plate recipe

Secondly, add the ground beef and all the spices. Increase the heat to high and cook the meat all the way through.

nick tahou's garbage plate recipe

Add the tomato paste and water and stir well. A trick for the tomato paste is to cut around the entire circle on both the top and bottom lids, then take the bottom off and use the top lid to push it all down. It comes right out with no muss and no need for an extra utensil to help get the paste. Stir well and simmer for 10 minutes on medium.

nick tahou's garbage plate recipe

Immersion Blender time! Get it in there on the highest setting (mine has two) and grind up that meat! You can see the part in the photo below here that was being blended and how it looked different than the outer edges.

nick tahou's garbage plate recipe

When you’re done it should look like this. Let it simmer on medium low for an hour, adding extra water if needed to keep it not super thick.

nick tahou's garbage plate recipe

Time to layer! Oh god the best time. On your plate put half and half home fries and either macaroni salad or baked beans, then add your meat of choice, then slather this delicious meat sauce on top and eat. It was ranked the top fattiest unhealthiest food in New York for good reason but that won’t stop me from having a good time.

nick tahou's garbage plate recipe

Post Holiday Baking: Nanny’s Chocolate Pie

i was raised mostly by my grandparents, so I had the privilege of getting to watch her prepare for holidays. There was something special about them – magical, even. Nanny had special things she’d only make for Thanksgiving and Christmas, so it made it even more special. There were three main things she would always make: red velvet cake with sweet coconut frosting, jam cake, and chocolate pie.

My father and mother divorced when I was a wee tot, but he raved about my grandmother’s chocolate pies for all of my life – even today. When he found out that my mother had given me the recipe he was quite ecstatic. This is still a work in progress for me to perfect the pies; after all, I’ve baked like four of them compared to my grandmother’s 100 billion over the years. Hopefully I’ll one day have a daughter to pass this along to in order to keep the recipes going down our family line, but until then I want to share it with all of you.

Nanny’s Chocolate Pie

Ingredients:
1 pie crust (not the graham cracker kind. You can either make your own, get the refrigerated crusts or get the frozen ones already in tins)

The Pie Filling:
1 1/2 cups sugar
2 cups milk
5 tbsp cornstarch
1/4 c cocoa
3 egg yolks, beaten (will use whites in meringue)
1 tsp vanilla

The Meringue:
3 egg whites
1/4 cup sugar
1/4 tsp cream of tartar

First things first: heat the oven to 350 and prick the pie crust all over with a fork. Bake it for about ten minutes, or until it’s golden. Ignore the lopsidedness of one side. It fell after I threw it in there and I didn’t notice in time.

chocolate pie recipe

Grab a large saucepan. Add the sugar, milk, cornstarch and cocoa. Put the heat on medium and whisk fairly constantly. When the mixture starts to warm, add in the eggs. Continue to stir with the whisk, making sure the bottom stays scraped well, until the mixture thickens. It should take 20-30 minutes for it to fully cook.

chocolate pie recipe

When it’s done remove from heat and stir in the vanilla. Pour the mixture into the cooked shell. It should look something like this. Then eat any remaining filling from the pot (making sure you don’t burn your tongue). That was always my job as a child. Still rewarding as an adult.

chocolate pie recipe

Now it’s time to make the meringue. In a bowl put the egg whites, sugar, and cream of tartar together. Beat on high til the cows come home.

chocolate pie recipe

It’s going to take a good long while to beat this into submission. The mixture should stiffen and form peaks as you mix it. That’s when you know it’s ready. It should resemble something like this:

chocolate pie recipe

Now’s a good time to preheat your oven to 350. At this point it’s time to pile the meringue onto the pie. I used a silicone spatula for this and it’s going to be a tough job. You want to get it all the way to the edge and sort of pile it up as you go, and there might be some spreading involved. If you get some of the chocolate into the meringue it’s okay. I forgot to take a pic until after I already set it in the oven, but you get the drift:

chocolate pie recipe

You bake it until the meringue is browned. This pie could have stayed in a bit longer and in hindsight it probably should have. It still tasted delicious though! A few notes: It’s best to let this pie cool – even in the fridge for a day or so would be awesome. It could be runny if you cut into it immediately but don’t despair. It should be fine the next day. This is definitely a pie that likes to sit.

chocolate pie recipe

Next time, I prepare my Nanny’s jam cake. This is my favorite dessert in the history of desserts and I’ve almost eaten a whole square one this holiday season by myself. Jesus take the wheel.

Slow Cooker Pulled Pork BBQ

Slow Cooker Pulled Pork BBQ
Ingredients:
1 pork roast (about 3 lbs)
1 18 oz bottle of sweet barbecue sauce
1/3 cup brown sugar
1/4 cup soy sauce
1 cup chicken stock
1 14.5 oz can of diced tomatoes
1 onion, thinly sliced into half circles

Sweet hawaiian buns for serving
Pickles, cole slaw, cheese – whatever you like on your pulled pork sandwich!

This is a set it and forget it recipe. Combine all the ingredients BUT the pork in the crock pot, mixing it up well. I used sweet baby ray’s hawaiian barbecue sauce and it was a bit more tangy than I liked, so that was my reasoning for the brown sugar. If you’d rather it be tangier then you are welcome to omit the brown sugar. Once everything’s mixed, dip the pork in for a bath, turning it a few times to coat. Turn on high and cook for six hours, turning periodically.

slow cooker pulled pork bbq recipe

At that six hour mark, it’s time to pull the pork. I took it out in chunks and did it on a paper plate, then put it back in. Basically take two forks and pull the meat apart and it should shred off. Do it all and put it back into the slow cooker, and let it took for another 30 mins – an hour. Basically the longer it cooks, the more saucy and flavorful the meat will get.

slow cooker pulled pork bbq recipe

Serve that baby up. this makes a ton and for two people, well we have plenty of leftovers. I’m using it instead of turkey in my turkey enchilada recipe from the other day. It’s going to be delicious! Here is a pic of my sandwich with sliced pickles and a little bit of shredded cheese with my reheated sweet potato corn cakes.

slow cooker pulled pork barbecue recipe

Sweet Potato Corn Cakes

Holy moly. These things were so good that my husband devoured them. He 90% of the time likes what I make, but it’s once in a blue moon that he actually gets excited and enthusiastic about something he puts in his mouth. It’s not that he’s not appreciative, he’s just not the overly emotional type. It’s ok, because I love him for so many other things. Besides it helps gauge when he really loves something so I can make it more often.

I will be putting these on the menu quite a bit. They’re similar to the sweet potato balls he loved that I made years ago except with the addition of his favorite vegetable. I like this version much better myself. I wonder how they freeze. They reheated very well – just put them in a 375 degree oven for about ten minutes from the fridge.

Sweet Potato Corn Cakes
Ingredients:
3 lbs sweet potatoes, skin on.
1 cup frozen corn
2 eggs
1/3 cup cornmeal
1 cup bread crumbs
1 tbsp cumin
1 tsp chili powder
2 green onions or 1/2 small onion, finely chopped
1 tbsp garlic, minced
oil for frying

First thing first! Prepare the sweet potatoes. Pierce the skin as deep as you can go in all around the potato, then wrap it fully in a paper towel. microwave for six minutes (if it’s larger, it might take longer). The potato should feel soft in the middle. I did it 2 at a time until they were done. Let them cool then peel all the skin off.

sweet potato corn cake recipe

Use a fork and mash the potato up really well. Add all the other ingredients minus the oil. Then mix it up real well and it’ll form a dough!

sweet potato corn cake recipe

Heat oil in a frying pan on medium high heat. It should be pretty hot when you put the cakes in. Take about 2-3 tbsp of dough in your hand and form it into a circle, then pat it down into a patty about 1/2 inch thick. Make sure it’s all even thickness on all the potato cakes. They can be bigger around if need be but the thickness is important so they cook well and at the same time. Cook for 3 minutes on each side, then transfer to a paper towel lined plate.

sweet potato corn cake recipe

When you are done you will have delicious, golden brown cakes of goodness. I served mine with ketchup but my husband didn’t need any of that. He just inhaled the cakes on their own.

sweet potato corn cake recipe

Family Dinner Time – Sweet Pork Roast and Ranchy Roasted Taters

Today you get a two-fer! I decided to utilize one of the four ginormous pork roasts we got at Costco yesterday and make a roast in the slow cooker. I also decided to pair them with some utterly delicious roasted potatoes with ranch all over them. I will be honest and say that my husband did not dig these carrots, but he is also a fanboy of my honey and brown sugar glazed ones. I, on the other hand, usually do not like carrots too much and I was hardcore into these. So, YMMV.

I have three more of these things to come up with some way to make, and I believe tomorrow I’ll be posting my no-noodle southwestern lasagna. It’s going to be a good culinary weekend!

Sweet Pork Roast
Ingredients:
1 jar peach preserves (I used smuckers. Not the smallest jar but the next smallest one)
1 20 oz can pineapple tidbits in juice
1/2 cup soy sauce
4 tbsp mustard
1 cup chicken stock or broth
1 medium vidalia or sweet onion, slivered
1 small pack baby carrots
1 3-4 lb pork roast

slow cooker pork recipe

First we set up the sauce. Add in the entire jar of preserves, the soy sauce, mustard and chicken broth/stock. Stir until it looks like the above photo. Break down the mustard as best as you can. Whisking might be a better option as well I just used a spoon though.

slow cooker pork recipe

Time to put the onions into the bath! Doesn’t it look delicious already? Add the pineapple tidbits and juice in, then give it a good stirring.

slow cooker pork recipe

Nestle in that beautiful roast. It is just waiting for a good cooking. Turn it over once it’s in so the entire thing is coated to begin with.

slow cooker pork recipe

Time to add the carrots. Once that’s done make sure it’s all tucked away, cover, and turn on high. Every hour I came in and turned it over.

slow cooker pork recipe

Here it was about halfway. Delicious looking already, but it still had a lot of work to do.

slow cooker pork recipe

I cooked mine on high for about six hours. This is the finished morsel. The pork just fell apart and the pineapples and onions I spooned on top of it with the broth as you’ll see below. It was killer, guys.

Rancy Roasted Taters
Ingredients:
1 large or 2-3 small red potatoes per person.
1 tsp olive oil per person
1 packet ranch mix (if you are feeding a ton of people you might wanna add another packet)

roasted potato recipe

First off, wash the potatoes and cut them into small wedges or chunks, then place into a bowl. You want them about this size and even sized pieces to cook correctly.

roasted potato recipe

Time to pour in the oil and sprinkle in the ranch mix! Stir it extra well to coat each piece in both oil and seasonings.

roasted potato recipe

line a sheet with foil and spray well with no-stick spray before tossing the potatoes down in a single layer (very important!) and cook at 400 for 15-20 minutes. Halfway through stir the potatoes but keep in an even layer. Should be brown and soft, so keep an eye on them cause your oven may vary.

roasted potato recipe

No big deal, my dinner is just rockin’ hard core. I’m gonna eat now, y’all.

Sweet Potato, turkey and salsa enchiladas – healthy and yum!

I have outdone myself today.

Have you ever made something so absolutely delicious that you wolfed it down because it was that good, then all you wanted to do was have more because you didn’t want it to end? That was my experience with these enchiladas. Maybe it was the anticipation. I had seen something similar on Pinterest and decided to make it my own as I am usually want to do. I was excited to get the ignredients and fix it up myself, and the anticipation did not disappoint. They were delicious. I really think someone needs to take the rest of these off my hands before I do something destructive like eat the entire pan tonight.

Sweet potato, turkey, and salsa enchiladas

Ingredients:
1 tube ground turkey
1 tbsp olive oil
1 small onion, chopped
5 mushrooms, chopped
2 tbsp minced garlic
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1 medium sized sweet potato
1 cup salsa that is heavy with black beans and corn (I use wal mart’s brand)
white corn tortillas
1 19oz can red enchilada sauce
2 cups shredded cheese (I use reduced fat fiesta blend)

Optional customizations:
jalapenos or green chiles
red pepper flakes

This dish, like many of mine, has room for customizations and I put a few suggestions underneath the list of ingredients. I don’t like my stuff spicy but if you do, add more peppers and even red pepper flakes. I used the Old El Paso mild enchilada sauce, but as long as it’s red and at least 19 oz then use whatever you like.

First thing’s first. You’re gonna wrap the sweet potato in foil and pierce it around it in a few places, then roast at 400 for 45 mins (or until it’s soft and done). Set it aside because you don’t need it yet. (this step is not pictured because common sense. You can do this!) You’re ready to get started now! Chop your onions and mushrooms and cook on medium high heat with the garlic for about three minutes. Crank that baby to high and then add the turkey. Once the turkey is about halfway done that is when I add my spices. Once the turkey is cooked all the way drain and then move on. Add in the salsa and one cup of cheese and then it’s time to work magic with the sweet potato. Unwrap it and slice it in half lengthwise, stripping off the skin (it should just slide right off at this point). Chop it into half inch cubes and toss into the meat mixture. Great job! Now stir, stir stir.

healthy enchilada recipe

You’re going to want to pour some of the enchilada sauce in the bottom of the dish. Not a ton, just enough to make a light layer on the thing. If I had a bigger rectangle dish I would’ve used it because I could have made more enchiladas. I feel like I would have needed another small can of sauce though and possibly more cheese.

Now it’s time to assemble! Spread some of the mixture in the center of a corn tortilla and roll it up. Place it in your dish seam side down. I like to pack them in kinda tight so they don’t come unrolled very easily.

I filled mine to the brim but there was enough mixture I could’ve probably made a few more in an 8×8 square pan. I just decided to freeze my extra for later. Once you have your pan stuffed full pour the rest of the sauce over the top of all of the enchiladas and top with the remaining cup of cheese.

Bake that baby at 350 for 20-30 minutes, until everything is bubbly and cheese has melted beautifully.