NEWGRACENEWS.COM Beef enchiladas

by Reese Millridge

I was rather surprised when my dear friend Michelle, the publisher of New Grace News, asked me if I would like to write a column for the paper. I am not a writer, nor do I pretend to be. Her request came out of left field, which she knew it would, sneaky little devil that she is. Let me tell you the setup.

It was a rainy Monday afternoon when the phone rang. My friend, Michelle, went into the whole ‘it’s been so long’ routine – which was true. She suggested we do dinner one day, I of course said, ‘Of course’ and then the next thing I knew I was in my car driving downtown  to meet her.

When I got to the table she had already ordered that delicious wine we discovered on our trip to St. Bart. Michelle presented me with a box of double fudge cookies from C J’s Bakery in Rosemeade, if you haven’t tried them you must. She reminded me of how I taught her not to be afraid of her kitchen and that recipes are guidelines to be tweeked with your favorite things (for me that usually means adding more garlic, for my husband it is cayenne pepper). Although I was enjoying our trip down memory lane, I was suspicious. Michelle finally told me that recipe guru Freddy Blake was retiring and she wanted me to take over the column. I don’t know if it was the wine or the sugar high from the cookies, but I eventually said yes.

So, here is my first posting. I hope you enjoy it. We will be making enchiladas.

An enchilada is a baked dish of Mexican origin with tortillas, filling and sauce dripping with cheese – at least that’s how I make it.

NEWGRACENEWS.COM - Beef Enchiladas



  • 1 pound lean ground sirloin or lean ground beef
  • 1 teaspoon extra virgin olive oil
  • 1 onion, diced
  • 2 cloves of chopped garlic
  • 5-ounce can diced green chilies
  • Two, 10-ounce cans red enchilada sauce or homemade sauce (it’s so easy)
  • 1 cup each of shredded Colby Jack and Cheddar Cheese (or use the Mexican/Fiesta mix at your grocery store)
  • 2 chopped scallions (green onions)
  • 1 package of large tortillas


  1. Preheat oven to 375º F.
  2. Coat a 9" x 13" baking dish with nonstick cooking spray.
  3. Begin browning the meat and onions, about half way through add the chillies and the garlic. Drain.
  4. Mix meat mixture with one can of enchilada sauce and ½ cup of Mexican cheese.
  5. Spoon meat onto center of tortillas and roll. Place tortillas with the seam side facing down into pan.
  6. Cover tortillas with remaining can of enchilada sauce and remaining ½ cup shredded cheese.
  7. Bake for 20 minutes until cheese is melted and bubbly.
  8. Sprinkle with scallions
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And that’s it. The most time consuming part is filling the tortillas because you really need to get the hang of it or the filling falls out while you are putting it in the pan, but with practice it’s a snap. At my house enchiladas are often served with a lime cilantro rice and refried beans. You should serve it with whatever you like.

As I said before, the fun in cooking is tweeking. You don’t have to make beef enchiladas. You can use chicken, seafood or make a vegetarian version. Changing the sauce can give you a whole different experience, but more about that later, in another edition … if I’m still here.

Eat and Enjoy,

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