Sunday, July 17, 2011

Chicken Enchiladas and Corn Advacado Salad

Chicken Enchiladas
10 tortillas
4 chicken breast (cooked and shredded)
1 Can of Black Beans OR Pinto Beans
2 Cans of Enchilada Sauce
1 block of cream cheese
2 cups Shredded Cheddar

Cook and Shred Chicken, add cream cheese and 1 can of enchilada sauce - stir until creamy, then add beans.  Spoon mixture into each tortilla, roll, and place in glass casserole dish (seam down) - repeat - I can usually fit 5 enchiladas in a dish, so 2 will be needed.  Cover with other can of enchilada sauce and sprinkle with cheese.  Bake for 25 min. at 350 degrees.

Corn Advacado Salad
2 cans of Mexican corn
1 Advacado - peeled and diced

Directions - Mix and Serve

This is a $12.50 meal - it makes enough for 2 meals for my family of 5 - kids usually just eat a half of one.  DELICIOUS!

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