 |
Recycle Bin Graphics
 ~ May 2008 ~ In May of 2008, Lotsofkids started The Cooking Challenge, a bi-monthly food event where members of the community are challenged to complete certain cooking tasks. The first challenge was to feed your family a full meal for $1 or less a person. Since May is Cinco de Mayo month, I thought this entry would be appropriate for our May recipe of the month. You can read the full version of this in my family blog HERE. 1 1/2lb of boneless chicken breast (about 3 large breasts--use more if you want a meatier filling) 1 small can of tomato sauce 3 cans of refried beans 1 3dozen pack of corn tortillas 1 8oz package of shredded cheddar 1 small box of instant rice 1 pkg of taco seasoning Place chicken breast in a deep frying pan with 2 cups of water, the can of tomato sauce, and seasoning. Bring to a boil, then lower heat and simmer for 10-15 minutes until cooked through. Remove chicken from pan and shred with fork*. Pour liquid out of pan and reserve. Return shredded chicken to pan, add one can of refried beans, mix and heat through (you may want to add little oil to help with the frying). Make instant rice as indicated on package. Add reserved liquid to cooked rice and mix well. Open remaining cans of beans and warm in saucepan. Assemble enchiladas. Warm tortillas in microwave or on hot/dry frying pan. Take a heaping spoonful of the mixture and spread in center of tortilla. Roll into tube. Place in glass casserole dish. When all are made, sprinkle all of cheese over top and place in 400 degree oven or under broiler cheese is melted. Serve enchiladas with a scoop of refried beans and spanish rice. Optional: top enchiladas with sour cream, guacamole, and/salsa. Serves 8-12 *I actually put the chicken in my food processor and pulse until coursely shredded. |