For just $5 a month, you will receive a weekly menu plan that starts with a week at a glance so youll know exactly what to make and when! Each menu plan includes 6 main dish recipes, 2 side dish recipes and 2 dessert recipes! That means youll be receiving 40 tried-and-true recipes your family will love every month! Each recipe includes a picture of the recipe, serving size, prep time and cook time to help you plan accordingly. At the end of each menu plan, there is a detailed shopping list so you know the exact amount of each ingredient needed to make your recipes for the week.
Getting dinner on the table has never been easier or more delicious!
I love quick and easy recipes, especially when they are cheesy and delicious!! These ground beef enchiladas have a creamy base, but a taco flavoring. They are now on my husband’s favorite list of enchiladas to make AND to eat.
1 1.25-oz taco seasoning mix (I used mild + low sodium)
2 10.75-oz cans of cream of chicken soup
16-oz container of sour cream
8 flour tortillas
3 cups of cheddar cheese (I used a Mexican blend)
In a large skillet over medium-high heat, brown ground beef. Once cooked all the way through, remove from heat, drain grease from skillet, and then add in 1/2 can of green chiles and taco seasoning. Mix until completely combined.
Preheat oven to 350 degrees.
In a medium bowl, mix together the remaining 1/2 can of green chiles, cream of chicken soups, and sour cream. Pour half this mixture into the bottom of a 9x13" pan.
In each tortilla, spoon beef mixture (so that there is an even amount in each tortilla) and top beef with a sprinkle of cheese. Roll up each one and place seam-side down in the 9x13" pan.
Pour remaining cream mixture over the enchiladas, and top with the remaining cheese.
Bake for 20-25 minutes, until heated through and the edges start to brown.
Serve with your favorite toppings - we did fresh salsa, sour cream, and diced cilantro.