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Tuesday, September 22, 2009


This is one of our favorite dishes. Edward taught me how to make them way back when. I always thought they were so expensive to make, then I realized that one batch of them feeds us for two nights. So the expenses get split in two making it manageable for our budget.

You need:
1-2 lbs of ground beef (depends how much meet you want in your shells) ($1.22)
1-2 packages flour tortillas (depends on how much meat you have. we usually use 14- 15 shells) (1.53)
1 can cream of mushroom soup (1.00)
1 can enchilada sauce (1.39)
milk (enough to fill the can of enchiladas sauce) (free from WIC)
1 8oz bag of shredded cheese (free from WIC)
1 small onion ($.10)
1 green pepper (free from garden)

chop onions. Add to meat and cook until brown. drain fat off and set aside.

add enchilada sauce, and mushroom soup to sauce pan. fill empty sauce can with milk and add to mixture. heat through. spoon into bottom of two 13 x 9 pans - just enough to cover the bottom of the dish.
I don't know where the next picture went but lay tortillas on counter. Add about 1/4 cup of meat. Add cheese and pepper. (I added some squash to some too!) Roll tortilla and lay seam side down in dish.

Once the dish is full, pour remaining sauce on top of enchiladas. Once the dish is full, pour remaining sauce on top of enchiladas. Bake at 350 degrees for roughly 45 minutes.

Top with sour cream if desired. Enjoy!

Recipe cost : $5.24 / 2 = $2.62 per night!


  1. Hi! I host a weekly blog hop -- It's a Keeper Thursdays. I'd love for you to stop by and link up!

    Christina @ It's a Keeper

  2. I would love for you to join us on
    "Made it on Monday" A WEEKLY RECIPE LINK PARTY I host on my blog.


    I hope you will join us soon. :)


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