chicken enchilada dinner

Here is the complete meal that I prepared for myself last week. It's a classic Mexican-style restaurant dinner: enchiladas, beans and rice. Of course the Budget bytes version is about $1.50 per serving as opposed to the $7.99 that you'd pay at the restaurant... I'm just sayin...

The Chicken Enchilada recipe makes 10 enchiladas. Combined with the beans and rice I can only eat one at a time which would be 10 servings. But, if you're a two-enchilada-eater, you'll get five servings. My guess is that some of your family will eat one, some will eat two so lets call it a 6 serving average (don't ask me what kinda math that was). If you make all three recipes you'll have enough for about 6 people, perhaps with some left over.

Remember to buy your chicken breasts in large packs, divide them up and freeze them to get the most bang for your buck. When I buy 5 lbs. at a time they're about $1.50 less per pound than if I were to just buy the one pound needed for the recipe. Plus, it's nice to have chicken waiting to be used in the freezer the next time you're ready to cook.

This meal includes:

Chicken Enchiladas $9.67
Quick Seasoned Black Beans $1.74
Simple Spanish Rice $1.92
Total: $13.33

Serves: 6, plus 4 left over enchiladas (tomorrow's lunch!)




Below is an example of my grocery list and a list of items that I already have on hand in my pantry or refrigerator. Use the grocery list as a guide but, as always, check the pantry list for items that you may not have or need to restock and check the grocery list for items that you might already have on hand. Adjust the lists as necessary.

GROCERY LIST
1 lb.	chicken breasts
8 oz.	sour cream
2 cups	shredded mozzarella
1 can (8 oz.)	diced green chiles
1 pack (10 ea)	small tortillas
1 can (15 oz.)	green enchilada sauce
1 medium	tomato
1 bunch	green onions
1 medium	jalapeno
1 lg. can (28 oz.)	black beans
1 can (15 oz.)	diced tomatoes w/chiles (Rotel)
1 can (8 oz.)	tomato sauce

PANTRY ITEMS / ON HAND
1 cup	long grain rice
1 cube	bullion
1 Tbsp	olive oil
2 clove	garlic
1/2 tsp	garlic powder
1/2 tsp	cayenne powder
1 tsp	cumin
to taste	salt/pepper

STEP 1: Begin cooking the Spanish Rice, as it will need about 30 minutes to simmer on the stove.

STEP 2: After getting the rice going, begin the Chicken Enchiladas, starting by grilling the chicken. The filling comes together quickly then they will need to be filled, rolled and baked for about 30 minutes.

STEP 3: While the enchiladas are baking, prepare the Seasoned Black Beans. The seasonings only need a few minutes to saute before adding the beans then just a few minutes more to heat everything through.

STEP 4: If your rice finishes before the enchiladas, simply turn the heat off, leave the lid on the pot and let it rest until everything is finished cooking. If the black beans are heated through before the enchiladas are finished, turn the burner down to the lowest setting and let them keep warm with a lid in place until ready to serve.





LEFTOVERS

Everything on the "Grocery" list should be used in its entirety except the green onions. Green onions make a great garnish for all three recipes so some of the left overs can be used there. They also make a great addition to soups, salads, omelets and scrambled eggs. They are a great item to have left over in your fridge because they are very versatile, add a lot of flavor and visual appeal!