Sunday, March 7, 2010
Sunday Night Chicken Enchiladas $8.93
4 portions cooked chicken breast***$ 2.50
4 green onions, sliced .49
2 Tbsp fresh Cilantro,k shopped .15
3 10 oz cans or (1 28-oz can) Green Enchilada sauce
8 tortillas (taco size).79
1 cup cheddar cheese, shredded .73
sour cream ,89
ripe (black) olives ,59
shred cooked chicken by pulling apart with 2 forks, set aside
Lightly coat a large skillet with cooking spray and place over medium-high heat. Add green onion and cilantro - saute' for 2 minutes. Add shredded chicken and 1 can (or 1/3 of a big can) of enchilada sauce. Cook, stirring occassionally until heathed through - about 5 minutes.
Preheat oven to 350 degrees
Pour the rest of the enchilada sauce into a medium bowl and microwave until warm - 90 seconds or so. Dip each tortilla in the sauce and fill with about 1/8th of the meat mixture. Roll up and place seamside down in a sprayed 9X13 pan.
Pour remaining heated sauce over enchiladas and sprinkle with cheese.
Bake at 350 degrees until heated through and cheese is melted - approx. 15 minutes.
Serve on a bed of lettuce (optional) and top with sour cream, salsa and black olives. Guacamole would also be GREAT on top of these enchiladas.
***the fastest, easiest way to cook chicken for this meal is to place the chicken breasts in a large pot and coer with wter. Bring to a boil over high heat - reduce to medium and simmer until no onger pink in the center (15 minutes?). Drain and let cool slightly - shred.
BUT, if you have left over rotisserie chicken-use it, grilled chicken- use it, oven roasted chicken - use it! The point is any chicken on had will work well in these awesome enchiladas!
2 avocados $1.60
1/2 tsp cumin .10
1/2 tsp garlic salt.05
1/2 tsp seasoning salt.05
Cut avocados in half, scoop flesh from shell. Mash avocado goodness with seasoning - cover and refrigerate for about 30 minutes to flavor thru. This is best done when no one else is watching because they might eat it before it flavors thru because guacamole is just that darn good! You can serve the extra guac on chips ... or spoons!