Monday, July 26, 2010

This Week's Menu we know how to start off a week!  Today was hectic to say the least.  We decided to round out the day with a trip to urgent care.  Whew!  We're both back at home enjoying the smell of some delicious chicken enchiladas baking away in the oven.  This week's menu is slight and includes some meals that I know will help us carry over into next week.  Without further adieu...

Sunday - Bennett Special
Monday - Chicken Enchiladas a la Wes' aunt Andrea
Tuesday - Homemade Pizza
Wednesday - Peanut Chicken Stir Fry
Thursday - Left Overs
Friday - Salmon Patties with Creamed Peas
Saturday - "Faux"tisserie Chicken a la Our Best Bites

Here's a little chicken enchilada action for you.  Wes' mom made these enchiladas one of the first times that I had dinner with his family and they were absolutley delicious.  I still haven't made them quite as good as Wes' mom, but I don't mind practicing.  The recipe actually belongs to his Aunt Andrea and it is changing even. 

(1) 28oz can of green enchilada sauce
(2) lbs of cooked boneless, skinless chicken breast
(1) can of diced green chilis
(2) cans of Rotel (I like to use the "hot").  If you don't want so many canned products, dice two tomatoes and three jalepeno peppers
(1) 8 oz tub of fat free sour cream or greek yogurt
(1) can of cream of chicken soup


Mix all ingredients except the tortillas and cheese in a bowl.  You will need to incorporate the sour cream fully.  Set aside.  Spray two 9x13 baking dishes with non-stick cooking spray.  Simply roll about 1/3 - 1/2 cup of mixture in a tortilla and wrap it up.  Place the enchiladas in the pan and pack them tightly.  You should be able to get about 8 - 10 in one pan.  Continue until you have about 1 cup of the filling mixture left.  Spread the left over filling mixture over the top of the enchiladas.  Top with cheese.  Cook these is a 400 degree for about an hour until the cheese begins to brown and gets bubbly. 

**Helpful Hints**
I always have extra filling left over.  I freeze it and use it for next time.  This makes preparation so much easier the next time that you make this dish.  Also, these things freeze really well.  I like to make an extra batch and freeze them so I have something quick and easy for dinner during those weeks when I know work or life is going to be crazy.  For more freezer meal ideas you should check out Sweet & Savory.  There are tons of great ideas on this site when it comes to freezing meals and, well just cooking in general. 

I hope you are all off to a great week!  Here's to hoping our's can only get better!

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