Who doesn’t LOVE Mexican food?!? I know we do in our house, especially on chilly days or the day after a late night.

When Alex first told me how much he loved enchiladas – I’ll admit I panicked on the inside- for some reason I always thought they would require mad skill and would be complicated.

Well, maybe they do for some people- but not in this kitchen! These truly live up to their name and ooze greatness.

know what else oozes greatness? this apron!

I’ll mix them up, and add chicken for him and asparagus and artichokes to mine. Really anything goes with these bad boys so feel free to experiment.

EZ Cheezy Wifey Enchiladas

What You Need:

• a baking dish
• a spatula
• a can of enchilada sauce (red or green depending on which way you roll)
• a can of refried beans (I like Amy’s or any vegetarian kind)
• greek yogurt- plain
• shredded Mexican blend cheese
• a can of chopped mild peppers (in the International Isle at the grocery)
• a package of corn or flour tortillas
• *bonus for Cotija Cheese if your market carries it (look near the specialty cheeses)

What To Do:

• pre heat oven to 350
• dump a generous portion of sauce in the bottom of your dish and spread it out evenly
• take a tortilla and spread a spoonful of beans down the middle, add cheeses and a dollop of greek yogurt
• roll the tortilla and lay seam side down (so you can’t see the fold) and cover with more sauce and cheeses
• repeat until your dish is full- I usually do around 4 per dish
• sprinkle a few peppers across the top for color
• bake for about 15-20 mins until the cheese gets melty and the tortilla starts to brown on the end
• serve and feel the love!

Watch The Video:

Bonus: Elotes! Or “Mexican Street Corn” (for two):

• Grill three ears of corn until they are charred in places, but not all black
• melt 1 teaspoon of butter in the microwave :15 seconds or so
• Combine butter with 1/4 cup mayo and brush on the ears as soon as you remove them from the grill
• Mix 1/4 teaspoon of cayenne with a pinch of chili powder and sprinkle evenly on the corn
• Sprinkle 1/4 cotija cheese (grated/crumbled) evenly over the corn
• add a dash of salt and pepper
• Squeeze with juice of half a lime
• Either cut off the cob or serve whole and enjoy!