Recipe first story later.

My Mom’s Enchiladas Recipe

Crowd pleasing and rich!
Course Main Course
Cuisine Mexican
Servings 12 enchiladas


  • 1.3 pounds grass fed hamburger
  • 24 oz jack and cheddar cheeses (more or less, depending on preference)
  • 2.25 oz chopped olives
  • 3 cans enchilada sauce my mom likes the old el paso brand because she needs it to be less spicy so it's more of a crowd pleaser
  • 1 dozen corn tortillas
  • Vegetable oil for frying tortillas (or your frying oil of choice)


  • Fry hamburger with some garlic, onion and chili powder (like taco seasoning)
  • Scoop hamburger out with a slotted spoon so the grease drains off, put cooked hamburger in a bowl.
  • Add about 2/3 of the cheese (16oz) and the olives to the cooked hamburger and mix them.
  • Add 1/3 of a can of enchilada sauce to the hamburger cheese mixture.
  • Lightly fry the corn tortillas in vegetable oil or your frying oil of choice.
  • Rest fried corn tortillas on paper towels (create layers) to drain the oil.
  • Time to assemble the enchiladas! In the baking dish you're going to bake in, pour enchilada sauce on the floor of the pan.
    Then take the tortilla, slap it into the bottom of the pan and flip over (mom says "You're gonna get gooky").
    Put a a couple dollops of the hamburger mixture in the middle of the tortilla, enough to fill the enchilada to an inch from the end. 2.5 tablespoons or so? You'll figure out what fits well when you roll the first couple up.
    Keep adding sauce as you go along because the tortillas gobble up the sauce.
  • Roll up the enchiladas so the tortilla edge part is on the bottom of the pan. a 9×13 pan will hold a dozen. 8 down one side and 4 going the opposite direction.
  • Cover the enchiladas with the rest of the cheese. If you're not baking tiil the next day don't put the rest of the sauce on it til the next day. If you're transporting it before cooking bring the sauce with you and pour it on right before it goes in the oven.
  • Bake at 350 for 30-40 minutes.
Here’s a cute picture of me and my mom from my most recent birthday! Thanks for giving me birth and for letting me share your enchiladas recipe!

My mom made this recipe on special occasions when she needed to feed a crowd. A crowd pleaser and total labor of love. I didn’t even try to guess the time on prep for this recipe but last time mom made 12 for just her, me and Pat (her spouse) she said the prep clocked in at 3 hours.

Here’s the pic of the before baked product–seriously if you love enchiladas this will be a delight. I’ve had many in my lifetime but nothing touches my mom’s!

A goal of mine with this blog is to help anyone out there who doesn’t have family resources get a leg up on life. My life has improved immeasurably from the wisdom passed to me by my queer family.

My mom is super generous with her recipes and for those out there who don’t have family recipes for whatever reason, we are passing this along to you!

Check out my recipe tag for other recipes and poke around the search function to find other topics I might have shared about in the past sixteen (!!) years this blog has existed.

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