Dinner’s Ready: Yolanda Walker’s Weeknight Enchiladas

Dinner's Ready RRP april

With spring in full bloom, outdoor activities are in full swing for the kiddos. That means parents are transporting kids back and forth to practices and games. And, for some parents, it means divide and conquer. With a busy schedule, quick and delicious meals are necessary for the hustle and bustle of parenthood.

Local mom Yolanda Walker shares a favorite recipe she enjoys preparing for her family. Yolanda has been married to Asim Walker for 27 years. They have two daughters, Angela (26) and Autumn (15), and a grandson, Nolan. She works at Blue Cross and Blue Shield of AL for 23 years. In addition, Yolanda owns YaYa’s Balloons Party & More.

“I love to cook because I believe that food brings people together.”

Yolanda shares

She started cooking at a young age and loved helping her mom and dad in the kitchen. Her mom used to bake all the time, and she found a love for baking and making desserts.

Yolanda lovingly admits, “I must have a dessert with every meal. When I got married, that was one thing my husband loved too, so we found ourselves in the kitchen cooking together. It was such a joy until the mess started. He is a messy cook. I’m a clean-as-you-go kind of cook.”

Like most families, the Walker household has family traditions. They try to eat together every night. They have the traditional Thanksgiving and New Year’s meals, but her favorite tradition is a large brunch for Christmas that includes made-to-order omelets, breakfast casserole, meats, biscuits, cinnamon rolls and more.

The Walkers hope your family enjoys this easy weeknight recipe as much as they have over the years.

dinner food april

Weeknight Enchiladas


  • 1 pound of ground beef (prefer 70/30)
  • Old El Paso Taco Seasoning Mix
  • 10 Soft enchilada wraps
  • 2 8oz cans of Mild or Medium Enchilada sauce
  • Shredded cheese (lots of it)
  • Chopped onions to taste (we use about 1 quarter cup)


1. Brown ground beef with chopped onions and taco seasoning. Drain the fat and return the ground beef to the pot.

2. Add one can of enchilada sauce and 1 cup of cheese. Stir on low heat until cheese is melted and mixed with the meat and sauce.

3. Warm soft enchilada wraps.

4. Add 2 tablespoons of meat mixture to warm wrap. Sprinkle shredded cheese on top of mixture.

5. Roll wrap and place in baking dish.Then repeat for the rest of the wraps.

6. Once all ten are prepared, add half a can of enchilada sauce across the top of your enchiladas. Cover with cheese to your liking.

7. Cover with aluminum foil. Bake for 15 min at 350 or until cheese melted. Enjoy!


Kimberley Carter Spivey is a freelance writer, blogger, author, and entrepreneur. When she’s not working as an Instructional Systems Designer and copy-editor on Maxwell AFB, she’s busy freelancing, blogging, or toiling away at her next book. Her debut book Bloom: How to Get from Good Enough to a Life You Love can be purchased on Amazon and
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