week twelve: grandma’s enchiladas

This week marks the return of the onion goggles and the debut of my grandma’s delicious enchilada recipe that her and my mom have both been making for years and years!  I’ve been eating it for years and years 😉 and I’ve been in love with these enchiladas for years and years as well, which means it is about time I learned the recipe myself!  It should be noted that a lot of these recipes that my mom has been coaching me through are from my grandma’s kitchen, so I could probably shout her out most weeks, but this one seemed most appropriate!  It should also be noted that these enchiladas are SO good, that they enticed my boyfriend to drive down and see me a whole day earlier than expected (or it could’ve just been his extra day off, but I’m going with the enchiladas) 😉



  • 1 lb ground turkey
  • 1 packet of taco seasoning
  • jack and cheddar shredded cheese
  • 8 large flour tortillas
  • 1 can of tomato sauce (15.5 oz)
  • 2 tbsp chili powder
  • 2-3 cloves of garlic, peeled and quartered
  • 2 beef bullion cubes
  • 2 cups boiling water (used to dissolve bullion cubes)
  • 2 tbsp melted butter
  • 2 tbsp flour
  • 1/2 onion, chopped (for garnish if you like onions) lol


  • defrost your ground turkey
  • peel and cut garlic cloves into quarters
  • start boiling water for sauce
  • preheat oven to 350 degrees


  • start preparing sauce
    • on medium high heat, pour tomato sauce into sauce pan on stove
    • add chili powder into sauce pan and stir
    • add garlic into sauce pan
    • dissolve bullion cubes into two cups of boiling water, stirring until completely dissolved, then add into the sauce pan and stir
  • prepare the “rue” for your sauce (for those of us non-cookers out there, this is a thickener for your sauce)
    • melt two tablespoons of butter
    • add in one tablespoon of flour at a time, stirring in completely until paste-like
  • add rue into the sauce pan as well and stir well
  • let sauce cook on the stove for at least 20 minutes, more is okay, until thickened and smelling delicious!
    • sauce should be lightly boiling while it cooks, if it starts boiling too hard, turn down the heat
    • we turned our heat down to about medium low and it was good!
  • start cooking your ground turkey on the stove according to the directions on the taco seasoning packet
    • browning, draining, adding seasoning and water, and letting it cook/simmer accordingly! (the packet does a great of explaining the steps so I won’t repeat them exactly here) 🙂
  • once your meat and sauce are both cooked completely, it is time to assemble your enchiladas and get them read to bake!
    • cover the bottom of your baking pan generously with enchilada sauce
    • take one flour tortilla and fill to your liking with meat and both kinds of shredded cheese, then roll up and place in your baking pan
    • repeat this step for the next seven tortillas, or until all of your meat is gone
    • cover enchiladas with remaining sauce (leaving a little bit on the side to garnish after they bake)
    • top the whole pan with shredded cheese to your liking (the more the merrier)
  • place your enchiladas in the oven and bake for about 35 minutes, until everything is bubbling and looking amazing!
  • chop your onion for garnish (with your handy-dandy onion goggles) if you so choose and prepare any other side dishes (refried beans, salad, chips and salsa, etc)
    • if you’re curious about how the goggles worked with chopping the onion as opposed to just slicing, I will say that I did notice a slight difference in the amount of “onion seepage” the glasses let in this time around.  Slightly more of the usual onion chopping pains, but still not nearly as much as experienced without the goggles, so they are still my favorite thing in the kitchen 😉

and then… DINNERRR is served!  And your nice and spicy enchiladas are ready to be consumed and thoroughly enjoyed by all!  I was very pleased with how they turned out, as were the fam and the bf, so I would call it a victory for sure!  The recipe takes a little bit more time overall than some of my previous dinners, with having to prepare the sauce and meat and then also bake everything, but it is definitely worth any extra effort and your tummy will be SO happy with you in the end!  Hopefully making grandma proud with this one 🙂


Cooking Carli


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s