What’s for Dinner? Chicken Enchilada Bake

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I don’t know about you, but I’ve got Breakstone’s Sour Cream stashed in every corner of my refrigerator, so now I’ve got to figure out what to do with all that sour cream!  Unfortunately I don’t think you can freeze sour cream (let me know if you know something I don’t!), so we may all be eating sour cream for the next few weeks until it expires, because I just couldn’t pass up free sour cream!

This was my first attempt to use up a little of last week’s free sour cream and it was absolutely delicious, super easy, and a huge hit at our house.  I’m also betting you have almost all of these ingredients right in your stockpile, and the few that you’re missing are on sale at Publix this week!  Here’s what you’ll need . . .

1 tablespoon margarine or butter

1/2 cup chopped green onions Regular price is $.59 at my Publix

1/2 tsp. garlic powder

1 4 oz. can diced green chiles

1 can condensed cream of mushroom soup If you don’t have any in your stockpile the Publix brand is about $.75 per can

1/2 cup sour cream Breakstones Sour Cream was free last week, if you didn’t grab any any use $1/2 Breakstone’s Sour Cream (IE) Printable (FF) or $5/5 Kraft Cheese or Dairy Products

1 cup shredded Cheddar Cheese I’m betting you stocked up on this one last week too, but if not Publix brand Cheddar Cheese is on sale $2 this week

6 - 12″inch flour tortillas (or 10-6″ tortillas – that’s what we used) Old El Paso Dinner Kit BOGO $2.69, use $.50/1 Old El Paso Dinner Kit 8/22/2010 SS or recent Coupons.com printable (no longer printing), use the tortillas for the enchiladas, the salsa as a side, and save the Taco Seasoning for another night!)

1/4 cup milk

1 1/2 cups cooked cubed/shredded chicken breast We had tons of cooked and frozen chicken from the last time it was on sale which made this so simple, but you can also use Publix chicken breast on sale $2.99/lb., or Kroger has their split chicken breast on sale $.99/lb.

Preheat oven to 350.  Lightly grease a large baking dish. 

Melt butter or margarine over low heat in saucepan.  Saute green onions until tender, about 3-4 minutes.  Add garlic powder, then green chiles, cream of mushroom soup and sour cream.  Mix well.  Take out 3/4 of the mixture and set aside; mix remaining 1/4 of sauce mixture with chicken and ONE HALF CUP of shredded cheese (I didn’t read the directions correctly so hopefully you’ll catch that!)  Stir all ingredients together until smooth.

Fill each tortilla with chicken mixture and roll up, place seam side down in baking dish.  In small bowl combine the reserved 3/4 cup of sauce with the milk.  Spoon this mixture over the tortillas and top with remaining 1/2 cup of shredded cheese (tip:  to prevent tortillas from drying out on the edges, you may want to completely cover each tortilla with sauce mixture). 

Bake at 350 for 30 minutes, serve and enjoy!

Serve with . . .

Salad Fresh Express Salad Blends on sale $2

Chips and Salsa Tostitos Tortilla Chips On Sale $3, Use $1/1 from 8/1 SS, also B2G1 Tostitos Dip WYB Tostitos Chips Sunset Sep 2010 (exp 10/17/2010), use salsa from Old El Paso kit! 

If you’ve got any leftover ingredients after making this recipe (i.e. green onions, chips, salsa, SOUR CREAM), save them to serve up some Restaurant Style Nachos while you’re watching football over the weekend!

Recipe adapted from All Recipes, head over HERE for the printable version and lots of other great recipes!  Thanks to  I Heart Publix and Two Thrifty Sisters for the coupon matchups, and be sure to visit $5 Dinner Mom for even more great bargain meal deals!

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Comments

  1. Lisa says:

    You can freeze sour cream. You might need to whip it up when you get it out to use it though.

    Personally, I’d freeze some sour cream and use it in casseroles or things that would be baked. That’s what I do with cream cheese. The texture of dairy products change when you freeze them.

  2. Laura says:

    I’ve frozen sour cream before just fine. I wouldn’t use it to top anything with though, as it does get kind of grainy. I only use defrosted sour cream in recipes. This would be a great one to use it on!

  3. chrissy says:

    what about freezing cream cheese?

    • Laurie says:

      I think it MIGHT freeze, but I’m not positive – my friend Nancy (and cooking guru), says that it may change the texture of the cream cheese and not be suitable for eating like with a bagel, but might be okay for cooking/baking with. Any other ideas? (I’ll work on researaching that one a little more . . .)

  4. Dee Dee says:

    I froze sour cream awhile back just to see and when it defrosted, it separated. IT was also kinda grainy. I dumped it into a saucepan and whisked it over low heat until it was warmed and thoroughly mixed. I placed it back in frig to chill awhile. It tasted GREAT! Texture was fine after that too.

    • Laurie says:

      Thanks Dee Dee – that’s so helpful! (I’ve been debating sticking all my cream cheese and sour cream in the freezer to find out if it works – you saved me some sour cream!) :)

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