You know that point in the afternoon when the kids come to you with growling stomachs and you have no clue what’s for dinner? Believe me, it’s a feeling I know all too well. With my own four children, I’ve learned a few tricks over the years about how to navigate this time of day, otherwise known as the the “4PM Panic“. Super Easy Enchiladas are one of my latest go-to dishes to have dinner ready in advance.
To help you during those times when hungry kids head to the pantry before you’ve even thought about dinner, we’re teaming up with Heinen’s Grocery to bring you our new “4PM Panic” series. Each week on Tuesday we’ll share recipes to help you put dinner on the table BEFORE the kids come calling!
Recently I traveled to Michigan to visit my family. My cousin Doug prepared this scrumptious meal. He had 300+ people at his home for a graduation party for his son and these enchiladas were a total hit!
Enchiladas for dinner couldn’t be easier. This is one of those recipes you will either memorize or – if it were in a recipe box – the card would be tattered and stained.
I made them for my own family in a double batch because I have hungry teens and thought I would have leftovers for the next day. They finished dinner. I wrapped up the leftovers only to find most of it gone the next morning, ravaged by late night nibblers. They actually fought over who got to eat the last serving for breakfast. They were that good.
- 12-15 10 inch soft flour tortillas
- 2 pounds ground beef
- 2 packets taco seasoning
- 2 15oz cans enchilada sauce
- 1 15oz can of cream of mushroom soup
- 1 pound shredded cheese of your choice
- 2 tomatoes
- 4 green onions
- 1 small can of sliced black olives
- 2 fresh avocados
Spicy Sour Cream
- 1 large clove finely chopped garlic
- 2 cups sour cream
- 2 TBS. fresh lemon juice
- 1/4 cup Franks original hot sauce
- stir together
- Brown meat and add taco seasoning packets according to the instructions on the package.
- Put about 1/2 cup of meat and cheese in each tortilla.
- Roll the tortilla and place in a 9×13 pan that has been sprayed with cooking spray.
- Whisk together the enchilada sauce and cream of mushroom soup.
- Pour sauce over the enchiladas so all are covered.
- Bake on low heat, 300° for 40 minutes.
- Serve with toppings as desired, top with spicy sour cream, enjoy!
And that’s all there is to it! I’d love to hear your thoughts about this recipe or any of your favorite dishes to avoid mealtime disasters. Please share feedback or questions in the comments box below and stay tuned! I’m working on a new recipe for next Tuesday’s Heinen’s 4PM Panic post right here at 365Barrington.com.
Have you heard about Heinen’s Tasteful Rewards™ program? Sign up for free to receive exclusive weekly specials via email and earn Heinen’s rewards. As a Tasteful Rewards™ membership benefit, Heinen’s will donate up to 1% of your qualified purchases made between September and April to a local school of your choice through their Teaming Up for Education Program. CLICK HERE to sign up for Heinen’s Tasteful Rewards™ and, trust me, this is one email that will always please your palate!
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She regularly shops at Heinen’s for the family dishes she features via Table and Dish on Instagram and on her website at TableAndDish.com.
Heinen’s Grocery is located at 500 N. Hough Street, between E. Main Street and Route 14 (next to Meathead’s) in Barrington, Illinois. They’re open 7 days a week from 8:00 a.m. to 8:30 p.m. For more information, visit Heinens.com.