Chicken-Broccoli Enchiladas

Day 37, “Family Feasts for $75 a Week

February 6, 2011

I love finding a cookbook that has more than just recipes.  This one really gives some great tips on trying to save money and make the family dollar stretch a little further.  She gives tips on seasonal fruits and vegetables and when is the right time to buy them.  Other tips include whether dried beans are better than canned beans.  I also love the meal planning tips that she offers and since I offer a meal planning class, this information that I appreciate.  The tip that she gave for the recipe I made was to make your own white sauce, instead of pouring in a can of condensed milk.  This step alone can save you $1 to $2 dollars per recipe.

The cookbook is loaded with many family friendly recipes.  You can tell that she is a mom and writing from the point of view of what most families would eat.  We made the Chicken-Broccoli Enchiladas, that we found to be very easy to make.  My husband did make the point that if you like spice, you should had some red pepper flakes to them.  I would agree.  All the kids ate some without much compliant.  Youngest child eats broccoli as one of his few vegetables in his food arsenal so he ate it.  Middle child is learning how to pick around large pieces of vegetables, but he will eat the small ones without the gag reflex kicking in too much.  Progess in the form of baby steps with that middle child….I will take it!

I divided the recipe in half and had one the first night and then heated up the second pan another night.  I did not cook the second pan until a few days later.  I could not find an Anaheim pepper in my grocery store so I used a leftover Poblano that I had from the night before. 

Chicken- Broccoli Enchiladas, page 104

Ingredients:

  • 2 cups broccoli cut into bite-size pieces
  • 2 tablespoons vegetable oil
  • 3 boneless, skinless chicken breasts or 6 thighs, cut into bite size pieces
  • 1 clove garlic, minced
  • 1 Anaheim pepper (optional), seeded if you want less heat and minced
  • 1/4 cup flour
  • 2 cups milk
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • twelve 6-inch corn tortillas, divided
  • 2 cups shredded Cheddar cheese
  • sour cream, tortilla chips, and salsa for serving

Directions:

  1. Preheat oven to 375 degrees.  Grease a 9 x 13 inch casserole dish.
  2. Bring a medium-size pot of salted water to a boil.  Add broccoli; cook until crisp-tender, 4 to 5 minutes.  Drain.
  3. Heat oil in a large skillet over medium-high heat until hot.  Add chicken, garlic, and Anaheim pepper, if using; cook, stirring occasionally, until chicken is cooked through.
  4. Reduce heat to medium-low.  Sprinkle flour over chicken; toss to coat evenly.  Add milk, cumin, salt, and black pepper; mix well.  Cook over medium heat until mixture is well heated and starts to thicken, 7 to 10 minutes.  Stir in drained broccoli, and cook for a few more minutes.
  5. Layer 6 tortillas in bottom of prepared casserole dish, tearing them as needed to fully cover the bottom.  Top with half of the chicken mixture, and sprinkle with half of the cheese.  Repeat layers with the remaining tortillas, chicken, and cheese.  Bake until bubbly and cheese starts browning a bit, 25 to 30 minutes.  Serve with sour cream, tortilla chips, and salsa.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found here.  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com