Recipe by Toby Jermain

This is a completely non-authentic enchilada recipe that my mom picked out of some women's magazine 50-odd years ago, but it is delicious. I've been eating and fixing them ever since.

Top Review by Stefanilynn76

This is very good and very easy! I substituted ground turkey for the beef. I was looking for an enchilada recipe that didn't call for sour cream or cream cheese and this fit the bill! I will definitely make this again.

Ingredients Nutrition


  1. Crumble meat in skillet.
  2. Add garlic, salt, and pepper to taste.
  3. Partially brown, add onion and continue cooking, stirring occasionally, until onion is translucent, and set aside.
  4. Combine tomato sauce, oregano, chili powder, optional cumin, rosemary, and salt and pepper to taste, simmer for 10 minutes, and adjust seasonings as necessary.
  5. Let cool to lukewarm.
  6. Dip each tortilla in sauce to soften slightly, letting excess drip back into pan.
  7. Place a heaping tablespoon of meat mixture and an equal amount of cheese on each tortilla.
  8. If desired, sprinkle with a little raw onion and chopped black olives.
  9. Roll and place on a baking sheet.
  10. Pour remaining sauce over enchiladas, and top with remaining cheese.
  11. Bake at 350 degrees F for about 25-30 minutes or until heated through and bubbly.

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