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THE RECIPE EXCHANGE: Add south-of-the-border flavor to your meals

Dear Lynn: I’m looking for a really good recipe for cherry pie. — Lisa, from Quincy


Dorothy, from McBain, says her enchilada pie is easy to make and is a family favorite. Ron, from Battle Creek, uses cumin as the secret ingredient in his burritos. Sue, from Jerome, sent in her recipe for south of the border casserole.

Enchilada pie

1 1/2 pounds ground beef

1 large onion, chopped

1 can (10 1/2 ounces) cream of chicken soup

1 can (10 1/2 ounces) cream of mushroom soup

1 4-ounce can chopped green chilies

3/4 cups milk

1 10-ounce can enchilada sauce

10 soft tortillas

8 ounces grated cheddar cheese

8 ounces grated Monterey Jack cheese

Brown ground beef with onion in a large skillet. Drain off grease. Add cream of chicken soup, cream of mushroom soup, green chilies, enchilada sauce and milk. Mix well. Line a 9-by-13-inch baking pan with three tortillas. Top with some of the meat mixture and a little of each cheese. Repeat layers, reserving most of the cheese for the top layer. Bake at 350 degrees for 40 minutes. Cheese will be browned and bubbly.


1 1/2 pounds ground beef

1 tablespoon chili powder

3/4 cup sour cream

3 cups shredded Monterey Jack cheese

3 8-ounce cans tomato sauce

1/2 cups diced green peppers

3/4 cups sliced green onions

1/2 cup sliced jalapeno peppers

1/3 cup sliced olives

1/4 teaspoon cumin

1 package flour tortillas

Brown ground beef in a frying pan. Drain off grease then add chili powder, sour cream and 2 cups of Monterey Jack cheese. Mix well. In a saucepan, mix together tomato sauce, green peppers, green onions, jalapeno peppers and cumin. Bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in olives. Place 1/4 cup of meat mixture in each flour tortilla. Roll up and place tortillas, seam side down, in an ungreased baking dish. Pour tomato sauce mixture evenly over top and sprinkle with remaining cheese. Bake uncovered at 350 degrees for 20 to 25 minutes.

South of the border casserole

1 cup cream of mushroom soup

1 cup cream of chicken soup

1 cup chicken broth

2 boneless chicken breasts, cooked and diced

1 large onion, chopped

1 large green pepper, chopped

10 corn tortillas, cut into fourths

3/4 cup shredded Colby cheese

3/4 cup shredded Montery Jack cheese

1 16-ounce jar hot salsa

1 can (14 1/2 ounces) Mexican style diced tomatoes, drained

Mix soups and chicken broth together until creamy. In a greased 9-by-13-inch baking pan, make a layer of half of the chicken, onion and green pepper. Cover with half of the tortillas and sprinkle with half of both cheeses. Pour half of the soup mixture over top. Spoon half of the salsa and tomatoes over soup. Repeat with a second layer. Bake at 350 degrees for 50 to 60 minutes.

• LYNN ECKERLE is author of the weekly food column The Recipe Exchange along with a weekly blog, Fun, Food and More at She has published the cookbooks “Farmhouse Cooking” and “Country Cooking." She lives in Southern Michigan, loves country cooking, small-town living and taking the back roads. Send recipes and requests to The Recipe Exchange at

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