I’m back! I’ve moved into my new residence. My internet is set up, and I’m able to finish week four’s SNAP Challenge now. I was concerned about having no time to cook food prior to packing my new home, but I managed to make it happen. I could whip up these enchiladas within an hour, and they kept me nourished throughout the difficult relocation.
To make these enchiladas, I used the convenience of a supermarket market rotisserie chicken. Roasting an entire chicken at your home is actually very simple, but you’ll need to have some time to spare. If you’re strapped for time or feel too intimidated to tackle it on your own now (promise me that you’ll give it a go at some point), Grocery store rotisserie chickens could be a good alternative. They can be priced the same or perhaps a little less than fresh chickens. All the work is taken care of for you. Be sure to price-compare. My chicken cost $6.99, and I used only half of the carcass (about two cups, lightly packed) to create the Enchiladas. I’ll go over how I used the remainder of the chicken and the corpse in the weekly summary.
I prepared an easy and quick red sauce, similar to the sauce I used in the creamy spinach pasta, with the exception that I used canned tomatoes along with green chiles to give it the southwest flavor. I added my regular can of black beans as well as one container of corn that I had frozen (I love the combination) to make Enchiladas and extend the meat more. I quickly prepared a batch of my favorite red sauce to drizzle over the top (seriously, it only takes around 10 minutes), and the enchiladas were ready for baking in the oven. Easy!
One tablespoon cooking oil ($0.02)
Two cloves of garlic ($0.16)
1 15oz. bottle of diced tomatoes flavored with green chilies ($0.73)
Four oz. cream cheese ($0.75)
2 cups of chicken shredded (about half of a rotisserie bird) ($3.50)
1 15oz. Can black beans ($0.89)
1 cup of frozen corn kernels ($0.60)
1/2 teaspoon ground cumin ($0.05)
Eight soft taco sized 8-inch tortillas ($1.12)
1 batch of homemade red sauce for enchiladas (about two cups) ($0.80)
Mince the garlic and cook it in a large pan with cooking oil on medium-high heat for around two minutes or until it is slightly softened. Add the diced tomatoes, along with the green chiles. Let simmer for 5 minutes or until the liquid in the tomato is reduced to about half and has become slightly thick.
Slice the cheese into small pieces and then mix it into the sauce. The sauce will be smooth and smooth when the cheese melts.
Rinse and empty the can of black beans. Add black beans to the pan with frozen corn kernels, shreds of chicken, and cumin. Mix to combine. Taste the mixture and add salt as needed.
The oven should be preheated up to 350 degrees. Scoop approximately 1/3 to 1/2 cup of the filling into every tortilla. Then, make it into a cigar. Put the loaded and rolled tortillas in the 9×13-inch casserole dish seam-side down.
While the oven is heating, prepare a batch of the sauce yourself, which is red and homemade (or make use of canned), and put it onto the hot enchiladas and pour it into the dish for casserole (you may or may not use all of the sauce depending on your preference). The word is baked in the oven preheated for about 40 to 45 minutes, or till the sauce has a nice warm and the edges have become slightly golden and crisp.