Today, I’m starting a really fun new series called Mix and Match Double Batch!
I’m asking the sweet ladies that participated in my Pajama Parties last year to send me their favorite recipe for the month and then I made that recipe along with a mix and match version.
I love to know what my friends are making for their families. I get so many ideas and suggestions from other mamas that I think this will be a great way for us to know what other women are serving along with taking my mix and match concept and applying it to their recipe…one method, two different suppers :).
Last September, Kelly from Kelly’s Korner was my very first Pajama Party co-host, so I asked her what was a go-to supper or dessert she makes in the month of September and she said Beef Enchiladas. Well, well, well, the Shulls love enchiladas so this was a great recipe to kick off our series!
Thank you Kelly! We loved this recipe!
(And Andrea from Momfessionals…you’re up next girlfriend…I need your favorite supper or dessert recipe you make in the month of October for next month!)
Don’t these enchiladas look delicious?!?! And they are so simple too! These were a huge hit at our house!
This recipe serves 4 adults.
1 pound ground beef
1 onion, chopped
1 (4 oz) can chopped black olives (optional), drained
1 (10 oz) can cream of mushroom soup
1 (10 oz) can of enchilada sauce
2 cups Cheddar cheese, shredded
6 to 8 tortillas (flour or whole wheat)
Preheat oven to 350 degrees.
Lightly spray an 8×8 inch baking dish with cooking spray. Set aside.
In a large skillet over medium high heat, brown your ground beef until browned and crumbly. Stir in your chopped onion and saute another 4 or 5 minutes. Stir in olives and 3/4 of your cheese and stir until everything is melted together. Take each tortilla and spoon some of the cheesy ground beef mixture down the center. Roll up and place seam side down in your prepared baking dish. (I filled 7 tortillas).
In a small bowl, combine the mushroom soup and enchilada sauce together with a spoon. Pour this mixture down over the top of your enchiladas in the pan. Sprinkle your remaining cheese down over the enchiladas.
Bake 30 to 40 minutes or until bubbly.
Remove from oven and serve.
How yummy is that?!?! And this would be the perfect potluck supper or freezer meal!
After you make Kelly’s version, you should mix and match it!
Instead of ground beef, use shredded chicken, swap out the enchilada sauce for a green chile salsa, use cream of chicken soup instead of cream of mushroom and spinach instead of olives…mix and match it :).
6 flour tortillas (we used whole wheat but you can also use flour)
1 pound of cooked and shredded chicken (click here for my perfect chicken)
1 box of frozen spinach (defrosted and all of the excess water squeezed out)
1 can of cream of chicken soup
8 to 10 green onions, chopped
1 cup of tomatillo or green chile salsa
1 cup Monterey Jack cheese, shredded
Preheat oven to 350 degrees.
Lightly spray an 8×8 baking dish with Pam. Set aside.
In a mixing bowl, combine your chicken, spinach, soup, most of your onions (saving a few to garnish at the end) and half a cup of your salsa.
Spoon the chicken mixture down the center of each tortilla. Roll the tortilla up and place seam side down in your baking dish. Repeat until all of your enchiladas are filled. Pour the remaining half a cup of salsa down over the tops of your enchiladas in the baking dish and sprinkle your cheese on top.
Bake for 30 minutes or until lightly brown and bubbly.
Remove and garnish with a few extra pieces of green onion.
Mix and Match Double Batch…one great method, two simple suppers.
Thank you so much for sharing your recipe with me Kelly!
You can find Kelly every day at her fabulous blog, Kelly’s Korner.
You can also find her here too: