Diva Tasting: Enchiladas Casserole, Mexican Salad, Cream Puff Cake…


Enchiladas Casserole


  • 1 Pound Chorizo Cooked, Chopped
  • 1 Pound Lean Ground Beef Cooked Shredded
  • 1 Cup Sliced Green Onions
  • 3/4 Cup Chopped Green Bell Peppers
  • 4 Cups Shredded Cheddar Cheese, Divided
  • 10 (7 Inch) Flour Tortillas
  • 5 Eggs, Beaten
  • 2 Cups Half-And-Half Cream
  • 1/2 Cup Milk
  • 1 Tablespoon All-Purpose Flour
  • 1/4 Teaspoon Garlic Powder
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Coriander
  • 2 Dash Hot Pepper Sauce


  1. Saute meats. Mix together meats, green onions, and green peppers. Spoon 1/3 cup of the meat mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9×13 baking dish.
  2. In a medium bowl, mix together eggs, cream, and milk, flour, spices. Pour egg mixture over tortillas. Cover, and refrigerate 8 hours or overnight.
  3. The next morning, preheat oven to 375 degrees F.
  4. Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 2 cups shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.



  • 1 (15 Ounce) Can Black Beans, Rinsed And Drained

  • 1 (15 Ounce) Can Garbanzo Beans, Drained

  • 1 (Sm) Bag Frozen Chopped Green Beans

  • 1 White Onion, Finely Diced

  • 4 Tablespoon Chopped Fresh Cilantro

  • 2 Tablespoons Pickled Jalapeno Peppers, Minced (optional)

  • 1 Red Bell Pepper, Diced

  • 1/4 Cup Olive Oil

  • 2 Fresh Limes Juiced

  • 1 Teaspoon Ground Black Pepper

  • Salt To Taste

  • 1/2 Teaspoon Honey


  1. In a large bowl, combine the black beans, garbanzo beans, onion, cilantro, jalapenos, bell pepper. Combine olive oil, lime juice, pepper, salt and honey. Mix well until emulsified; pour over salad and mix well… refrigerate and allow flavors to blend.

Cream puff Cake


  • 1 Stick Margarine

  • 1 C Water

  • 1 C Flour

  • 4 Eggs

  • 1 Box Instant Vanilla Or White Chocolate Pudding (large Box)

  • 3 Cups Milk

  • 1 8 Oz Pkg Cream Cheese Softened

  • 1 8 Oz Carton Cool Whip

  • Good Dark Chocolate Chocolate Syrup


  1. Boil together the margarine and water.

  2. Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9×13 pan.

  3. Bake at 400 for 30 minutes. Cool completely. NOTE: Crust will spread up onto the sides (this is suppose to happen). 

  4. In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.

  5. Pour into cream puff crust.

  6. Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.

This keeps well for days.


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