Amy’s Enchiladas

These are my enchiladas.


Not to be confused with this Amy’s, though I am sure hers are lovely.

I loved how these turned out. Perfectly cheesy and saucy, and lightened up with the help of fresh zucchini from our Saturday Farmer’s Market trip. I used up my homemade enchilada sauce and ground pork that was on sale for $1.99 a pound this week at Fareway.


Our little Adel is becoming a big-shot town and got a Fareway last week. It’s kind of a big deal because the grocery store that used to be in town was not great and very over-priced. It’s been fun to talk with the neighbors about the big news. The neighbors I’ve talked to have gushed about loving quiet, brick-street Adel, but they also like when good stores and restaurants are conveniently located in town. One neighbor said all we needed now was “a small Wal-Mart, not a huge one, just a nice small one.”

I agree. Tiny Wal-Mart, you are welcome in Adel.


Amy’s Enchiladas
Adapted from Recipe Girl

1 tsp olive oil
1/2 lb. ground pork
1 cup finely diced zucchini
1 cup diced red onion
7-8 corn tortillas
1 cup mozzarella cheese
1 1/2 cup enchilada sauce

Preheat oven to 375 degrees.
Heat oil in pan to medium high heat.
Brown pork and lightly season with salt and pepper. Put pork aside in bowl.
Add zucchini and onion to pan and sauté until soft. Toss pork back in and combine.
Spread 1/2 cup enchilada sauce on bottom of 8×8 casserole dish.
Soften tortillas by microwaving for twenty seconds.
Spread 1/3 cup pork mixture, 2 tablespoons cheese, and a tablespoon enchilada sauce in middle of tortilla. Fold up and place seam down in dish.
Repeat with all tortillas, spoon plenty of sauce over each enchilada, and sprinkle with cheese.
Cover with foil and bake for twenty minutes. Remove foil and bake five more minutes.


Other tips:

Have fun when spreading the enchilada sauce in the casserole dish. Give your best fancy chef sauce presentation.


While your hungry stomach is gurgling, gaze at the bubbling cheese as your enchiladas bake.


Make cake batter ice cream for the creamiest, dreamiest dessert.


Enjoy, have a relaxing night, and tell someone you love them!


5 thoughts on “Amy’s Enchiladas

  1. Dad would be so proud of you using corn tortillas! In his mind, flour tortillas just aren’t worth eating. These enchiladas look great. Maybe you can make them for us this weekend?!

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