I'm not sure I've ever been as excited for a Recipe Club as I am today! I am ready for Fall and to get back in my kitchen more.... when it's 100+ degrees outside the last thing I want to do is crank my oven up to 400 degrees. Now.... when I can open my sliding door and the boys are playing out back and it's CRISP outside?? I'll cook all. day. long. I'm dreaming of cooler days and am making a list of everything I want to make :)
Dave and Luke requested enchiladas on Sunday night and so enchiladas it was! Oftentimes when I cook I don't measure.... sorry! You really can't mess this recipe up though. Promise!
You'll need one large can of Cream of Mushroom soup (this is the family size... but you could do two smaller cans) as well, two cans of enchilada sauce (yes... mine are two different sizes... again.... it doesn't really matter), 2 pounds of ground beef, about 3 cups of cheese and a package of tortillas.
Combine the enchilada sauce with the cream of mushroom soup. I know it sounds weird, but trust me.... it's delish.
I combined that while I was cooking the ground beef with some onion. Yes... I used frozen chopped onion. Because it is convenient and in something like this I don't think it really makes a huge difference. I just threw a bunch in there.
I stirred about two cups of cheese into the ground beef/onion mixture after I drained it and then I got everything ready to assemble.
I put some of the sauce into the bottom of my pans (this is making a 9x13 and a smaller dish as well) and then put the ground beef, cheese, onion mixture into the tortilla and roll it up!
This made about 17 enchiladas. I made a big dish that we ate for a couple of nights and then a smaller dish that I froze and can pull out on a morning when I know we're going to have a busy night.
Pour the sauce on top - and yes.... it's going to be a lot. But it'll be fine :) It's the best part!
I threw some more cheese on top and at this point I put the big dish in the oven (350 degrees) for about 30 minutes uncovered and the small dish I put the lid on and stuck in the freezer.
I recommend eating this somewhere other than in front of your computer while entering lesson plans :)
I served it with Mexican rice (out of a package - because... easy!) and Dave had refried beans with his as well (not my thing!).
These are quick, easy, hearty and since I used mild enchilada sauce they weren't super spicy and all three kids ate them no problem.
Okay y'all! Hit me with your best shot! Show me what you've got :)