Saturday, May 22, 2010

Chicken Enchiladas - Corn tortillas $5.95

Chicken Enchiladas are so easy to make, yummy, - and really, quite healthy if you can exercise portion control. Now yummy and portion control don't necessarily go hand in hand - so be careful!

Chicken Enchiladas
1 lb pre-cooked chicken breast, shredded $2.10
1/2 cup chopped onion .25
1 28 oz can green enchilada sauce $2.79
1 package (12) corn tortillas (small size).31
1/2 cup shredded cheddar cheese .50

saute onion in cooking spray heated in a frying pan over medium heat. When soft, add shredded chicken then ABOUT 1/2 the enchilada sauce. Be a bit generous with the sauce.

Spray a 9 X 13 baking pan lightly with cooking spray. Pour the remaining enchilada sauce into a shallow bowl. Dip the tortillas in the remaining sauce, put 1/12th of the meat into a line along the middle of the tortilla - roll, and place, seam side down, into the baking pan. Repeat until all are filled. Cover LOOSELY with aluminum foil and bake at 350 degrees for 15 minutes. Remove foil, top with cheese, return to oven to melt cheese.

Serve on a bed of shredded lettuce if desired.

A bit on the cost of this meal. The sauce is about $2.79 ... Aldi just started carrying a red version - but Joe picked up a few of these when they were on sale at the Jewel for $1.99. The chicken I used was left over from the roaster that we did on Monday - no cost (remember, the chicken was a free chicken I got with coupon for buying ham (with a $9 off coupon) in December and froze until Sunday). The tortillas were corn, which are incredibly cheap - $.31 ... thirty one cents ... here in Chicagoland. If I add a quarter for the onion and fifty cents for the cheese I'm up to $3.05 ... that's $.76 per person!

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