People often ask me how I can manage to spend so little on groceries ($60/week is my budget… but I skip weeks too) and still feed my family without eating prepackaged/processed foods all the time. So, here’s what’s for dinner tonight… not the healthiest meal we eat… but definitely one of our favorites. It’s a recipe I improvise on every time and is made up from reading lots of recipes for the same thing 🙂
- around 1.5 lbs boneless/skinless chicken breast ($2.53)
- 2 cans Las Palmas enchilada sauce ($0.50 ea)
- 1 can diced green chiles (a steal for a penny at Dollar General)
- 1 can salsa verde ($1.25)
- 1 brick cream cheese ($1.00)
- 1 onion – diced
- corn tortillas… however many you need… around 12 per pan (around $1.00)
- shredded cheese
- sour cream
Boil your chicken breasts until they are starting to fall apart… usually around 20 minutes. It tastes a little better if you boil them in chicken broth, but I don’t bother usually. I also usually do this step in the morning or the day before. When you’re ready to put everything together shred the chicken with two forks and keep it in a bowl.
Put your diced onion in a pan with a little butter and saute them until they start to look translucent, then add the diced chiles. After a few minutes add the block of cream cheese and stir until smooth, then you can add the can of salsa verde. When this is heated through, pour it in the bowl with the shredded chicken and mix well
Here’s the fun part. In a 9×13 pan put enough of your enchilada sauce to just cover the bottom. Then in a separate dish (or back in the frying pan you just used) put enough enchilada sauce to cover the bottom. Warm up your tortillas in the microwave for about 1min with some damp paper towels so that when you roll them they won’t tear as easily. Dip them one at a time in the frying pan of sauce, set them in the 9×13 pan, fill with a scoop of the chicken mixture, and roll up making sure the seam is on the bottom. Repeat until you’ve filled your pan.
Mix the remainder of the first can of enchilada sauce with a dollop of sour cream and pour on the top of your enchiladas. Bake at 350 for 15 minutes, add sprinkle cheese on top, then bake for 5-10 more minutes.
This will make two pans for us and usually makes two meals plus lunches for Rob and I. Not too bad for about $7.00
So, what’s for dinner at your house?