Sunday suppers feel different from weeknight meals. They’re still approachable, but a little more thought-out. The kind of meal you can prep earlier in the day, set the table for, and actually sit down to enjoy together.
Tonight’s dinner was homemade tortillas (I’ll link that post here) and beef enchiladas. I made a few small changes to better suit our family, but followed the recipe closely so I could really test how the dish came together overall. I prepped everything early Sunday afternoon and stored it in the fridge, then pulled it out about half an hour before dinner. Since it only takes about 15 minutes to heat through, it made for an easy, low-stress evening.
My daughter set the table entirely on her own for the first time, and the four of us sat down together. The result? Empty plates, no negotiating, and one of our fastest dinners yet.
Why I Love This Recipe
This is one of those rare meals that works on every level. It feels hearty and comforting, but the prep is minimal. I only had to chop an onion and measure out ingredients, most of which you could easily eyeball once you’ve made it once.
The real win, though, was how much my family loved it. My son (my pickiest eater) said this was his favorite meal I’ve made for the blog so far and ate an entire enchilada without hesitation. My daughter did the same, and my husband happily finished off the remaining pieces. I’m usually reminding the kids to take another bite, so this felt like a small miracle.
This is absolutely going into our regular rotation. It’s perfect for a Sunday supper, but simple enough for a weeknight, especially if you use store-bought tortillas or make them ahead of time.
Recipe Credit
This recipe comes from The Defined Dish by Alex Snodgrass. I love this cookbook for its Whole30 recipes and the sheer number of dinners that work well for families. Even when we’re not eating strictly Whole30, I find myself coming back to it again and again for quick, healthy, realistic meals. While this particular recipe isn’t available on her blog, this is one cookbook I genuinely recommend keeping on hand.
Notes From My Kitchen
I left the cayenne out of the enchilada sauce to keep the heat kid-friendly.
I used homemade seasoned chicken broth instead of beef broth since that’s what I had on-hand. If your broth is already salted, reduce the added salt in the recipe accordingly.
This is a great make-ahead meal. You can prep earlier in the day and refrigerate until about 30 minutes before dinner.
Store-bought tortillas work just fine here, but homemade takes it up a notch if you have the time.
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