Yumm, enchiladas! Need I say more?! Not really, but there IS more. Imagine no stress enchiladas. That's what I am talking about - quick and easy, no wrapping, no layering, no fancy techniques, but still packed with a big, bold, delicious flavor. This is probably one of the easiest dishes we have made and it is definitely going on the repeat list.

I found this recipe a few weeks ago and showed it to Brenden, and we immediately decided it was a "Date Night Dinner" must try. We decided to take a stab at it this week and it was well worth it. Like I may have mentioned early, it was a super easy recipe and there was not much clean up which makes it even better. Plus, Brenden was super sweet to go out and buy all of the ingredients we needed while I was at work to make it even more hassle free. And, it only cost him about $12 for everything. (A pretty decent price being this made at least two days worth of food. You can defiantly get even more meals out of it if you aren't an eating machine like me). And, it is one of those recipes that is easy to modify, dress up or down, so it will never get old.

Everything in this meal sounded delicious, but I still had the idea to add some more veggies to it, as the original recipe only called for beans. I wanted to add onions and bells peppers (as usual) and corn. But, Brenden is not as much of a vegetable fan as me, so we compromised by adding just the corn to the dish. At the end of the night though, Brenden did admit that onions would have been a nice addition (must not forget this quote for next time). Again, the meal was totally delicious and substantial, but in the future I may try will accompany it with guacamole (because who am I kidding, what is mexican food without some guac?). In fact, I am surprised I didn't add it this time around. Rice may also be a good side to keep in mind, but that could be a lot of carbs/grains with the biscuits. And, if you like a little spice in your food I would suggest using a spicy enchilada sauce or even adding some jalapeno peppers into the mixture before baking. I like spice, but I can't handle much, so trust me when I say this dish is mild, but I think it would be tasty either way. Brenden loves spicy, but he enjoyed the mild version of the dish that we stuck to. It just depends on if you want to be able to taste the flavors throughout the whole meal or have your taste-buds go numb about halfway through.

Recipe Adapted from Betty Crocker, Enchilada Bubble Bake