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Beef & Cheese Enchiladas

Apparently I had a one track mind last week to re-make Home Chef meals. My next recipe to tackle was Beef & Cheese Enchiladas. I remembered these being VERY good and I was not mistaken. In fact, these may be the best homemade mexican dish I’ve made. And that’s saying a lot considering how much I love my crock pot taco chicken that you can do a million things with. Obviously this takes a little more work, but it is totally worth it. And you can easily modify it for different amounts, likes, and dislikes!

Full recipe is below – enjoy!

Pretty basic ingredients – modify as you wish! I used wheat tortillas instead of corn, taco seasoning instead of enchilada seasoning (I don’t think this exists – even Penzeys doesn’t have one), and a generic Mexican cooking sauce instead of enchilada sauce (I got Herdez traditional chipotle sauce and highly recommend it – it is delicious. A fajita sauce or taco sauce would be fine as well). And I used a Mexican blend cheese instead of cheddar-jack because I had it already.



Prep ingredients first, which is pretty much just chopping a jalapeno. I remove the seeds and always use gloves when chopping these – if you’d had jalapeno in your eye you would do the same. Or better yet, don’t risk that and just do it because I would not wish not on my worst enemy.



Cook your meat next and drain the fat. Add the seasoning and stir until coated.



Remove seasoned cooked meat to a bowl, then add jalapeno, corn, green chiles, and about half of cheese. Mix together (this is your filling).



Soften your tortillas. You can do this on the stove (wipe out the meat pan and heat each side over low heat), or place tortillas on a plate between two damp paper towels and stick in the microwave for 20-30 seconds. You just want them slightly warm so they break when you fill and roll them up.

Then assemble! Fill each tortilla with beef mixture, roll and place, seam down, in greased baking dish.


Finally, pour sauce on top and top with cheese!


Bake then serve with some rice, sour cream, and cilantro (fresh is ideal). Or whatever other sides and condiments you want!



Beef & Cheese Enchiladas


  • 1 jalapeno pepper
  • 1 lb. ground beef
  • 1 ½ Tbsp. taco seasoning
  • ¾ C frozen (or fresh) corn
  • 2 oz. (½ a can) diced green chiles
  • ¾ to 1 C Mexican blend shredded cheese
  • 6-8 tortillas
  • 1 C Chipotle cooking sauce (or enchilada sauce, fajita sauce, taco sauce, etc.)
  • 1 ½ Tbsp. water
  • Fresh cilantro for garnish (optional)
  • Sour cream for serving
  • Mexican or Spanish rice for side


Preheat oven to 375 degrees.

Chop jalapeno.

In a medium pan over medium heat, brown ground beef, breaking up with spoon as it cooks. Cook 8-10 minutes or until browned. Drain fat. Add taco seasoning and stir until coated. Remove to a medium mixing bowl.

To mixing bowl with beef, add diced jalapeno, corn, canned green chiles, and about half of the shredded cheese. Mix well.

Soften tortillas in microwave between 2 damp paper towels, about 20 seconds on high.

Spray a baking dish or baking sheet.

Fill tortilla with some of beef mixture. Roll closed and place seam-down in baking dish. Place enchiladas against each other snugly.

In a small bowl, mix the sauce with the water. Pour over enchiladas and top with remaining (or desired amount of) cheese.

Bake 12-15 minutes or until cheese is bubbly and melted.

If making rice, make while enchiladas bake.

Serve with fresh cilantro and a dollop of sour cream.

[modified from Home Chef recipe]



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Taco Chicken

I absolutely love the crock pot. And I can’t believe I’ve never posted this recipe since it is one of my go-tos. And it’s Whole30 appropriate (with one small variation). I’ve posted a reuse of this recipe since it’s good as is or to make a lot of other things – tacos, burritos, enchiladas, salad, soup – you can get creative! And since it’s a crock pot recipe it’s SO easy!

This week I’m using it for lunch – chicken “tacos” (with romaine lettuce as the shell) and taco salads. Top with whatever you want!

Crock Pot Taco Chicken


  • ~6 boneless, skinless chicken breasts (can modify depending on the size)
  • 1 green pepper
  • 1 onion
  • 1 jar salsa (16 oz)
  • 1/4 C or 1 packet taco seasoning*


  1. Place chicken breasts in bottom of the crock pot.
  2. Chop the green pepper and onion and put on top of the chicken.
  3. Mix the salsa and taco seasoning together and pour on top of the chicken and veggies.
  4. Cook on high 4-6 hours or low 6-8 hours.
  5. Shred chicken with a fork.


*I normally use Penzey’s original taco seasoning, but it is not Whole30 compliant, so I found a recipe for a homemade taco seasoning while doing Whole30. I went ahead and doubled the recipe and stored the leftover.

Homemade taco seasoning (from Whole New Mom)

  • 2 Tbsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. oregano
  • 1 tsp. paprika
  • 1 Tbsp. cumin
  • 2 1/2 tsp. salt
  • 2 tsp. black pepper


whole30 chicken "tacos"

whole30 chicken “tacos”


Food and Fun

KHP Day 6

I love food. And when we make dinner plans, I look forward to it all day. This is especially the case for a good meal of mexican and margaritas, which was the case for a fabulous Friday night. And what better way to end the week?! This is one meal that I’m pretty sure I’ve never said “I’m not really in the mood.” Though there is always the anticipatory “I ate WAY too much” feeling at the end that is basically unavoidable no matter how hard you try. My favorite is usually a shrimp or steak quesadilla (and of course chips and salsa….)


And then there is the margarita debate:

  • Decision 1: pitcher or glasses? almost always a pitcher
  • Decision 2: frozen or on-the-rocks? let’s be real, I’m not picky
  • Decision 3: original or flavored? although I am very prone to original, every now and then a good strawberry or peach really hits the spot, which in turn makes your decision 2 for you!
  • Decision 4: salt on the rim of the glass? um, Yes, is this even a question?

margarita-glassl margarita