Monday, March 23, 2015


Wednesday, May 28, 2014

Creative Dinner


Yesterday, I used the last of the Super Birds I bought last month. These were huge roasting hens, that were on sale at the time and I purchased 3 for our BANK ( freezer). I had enough leftover last night to fill a storage tub, and wasn't sure yet, what to make with the leftovers so in the fridge it went.

Now I could have frozen this bin for a later meal but, decided that I also needed to use some corn tortillas that I purchased and with that, CHICKEN ENCHILADAS were just the ticket!



Chicken Enchiladas ( Red )

1 1/2 cups of chopped or shredded cooked chicken
10-12 corn tortillas ( I used yellow corn)
1 can of Gebhardts Enchilada sauce ( this is the only sauce I use)
Block of cheddar cheese
AND,  from the fridge if you have this ( and you should have)
1/4 piece of onion chopped finely
1/4 piece of bell pepper  chopped finely ( I had both red and green and they both got used up this way)
Heat oven to 350 degrees
Lightly spray a baking dish with oil ( about a  12" X 12")

In a small sauce pan slowly cook, the chicken, onion, peppers in a little oil until the veggies start to soften to that add about a tablespoon of the Enchilada sauce.

In a small skillet, add about 3/4 inch of cooking oil and heat to medium high. When hot, dip in one corn tortilla at a time for just a few seconds to soften and place around on a plate to cool enough to handle.

Cut or grate cheddar cheese to equal about 1 cup of cheese. I prefer to cut small "sticks" of cheese about 2"x 1/4" to use inside of the enchiladas.

To assemble: 
On one end of a softened tortilla, place a stick of cheese and generous tablespoon of the chicken mixture. Roll up and place on one end of the oiled baking dish. Continue with all of the tortillas until you have filled the dish. Slowly pour the remaining Enchilada sauce over the enchiladas, making sure you cover the edges of each tortilla too. Top with any remaining cheese sticks, or grate more cheese to cover the top of all of them.

Bake at 350 degrees for about 25 to 30 minutes or until all bubbly.

I served this with Rosarita's canned refried beans. ( these are a little more pricier but they are quite good.

For dessert, I made some Key Lime Bars from a Krusteaz Brand mix that were quite tasty with a cup of French Roast Coffee.

Since the chicken was left over from a previous meal, I considered the meat already paid for from the grocery budget, as well as the corn tortillas and the onions and peppers. 

So my Creative Dinner cost breakdown was approximately: 


$1.50 for the cheese ( I buy in bulk)

$1.10 for the can of Gebhardts enchilada sauce 

$1.15 for the can of Rosarita's Refried Beans

$1.98 for the Krusteaz Key Lime Bars


Dinner and dessert for three, and 2 additional lunches cost: $5.73 - $1.15 a person