Easy Chicken Enchiladas with homemade enchilada sauce. This cheap and easy recipe uses leftover chicken and a few inexpensive ingredients. You can feed a family of 4 for only $5.09. #easyrecipe #chickenrecipe #cheapmeals
This is another one of my families favorite Feed 4 for 5 meals. The kids always request it whenever they know that we have leftover chicken. What I love about it is that it is so easy that it makes the perfect weeknight meal.
I usually make this meal using up my leftover chicken, but when I don’t have any leftovers I’ll just cook up a couple of chicken breasts instead.
I’m so proud, this cilantro came from my herb garden, which made it a free ingredient. If you don’t have an herb garden cilantro can be purchased inexpensively.
For the black beans you can use a 15-ounce can, that has been rinsed and drained. I prefer to use dry black beans, because of the flavor, texture and the cost.
Using dry beans is a little more work, but if you cook and freeze them as soon as you bring them home from the store it’ll be just as easy to use as opening up a can.
Back in the day I used canned enchilada sauce, but when I started looking for ways to cut my food budget making the sauce from scratch was the way to go, and it tastes a lot better.
Before putting your tortillas in the dish pour some enchilada sauce in first. The sauce helps keep the tortillas from sticking and when it bakes the tortillas will soak up the yummy sauce.
Now you’re ready for your chicken and bean layer.
Before topping the chicken with tortillas spread on a layer of sour cream.
Now go ahead and add the tortillas and then top it with the remaining sauce and cheese.
Cover the dish with some aluminum foil and pop it in the oven.
After 30 minutes, remove the foil and let it bake for another 5-10 minutes.
Remove from the oven and let it rest for 10 minutes before cutting into it.
You can serve the chicken enchiladas by itself or with, a salad, tortilla chips, Spanish rice or refried beans.
1 tablespoon vegetable oil ($0.03)
2 cups cooked chicken, diced ($1.58)
4 -ounces dry black beans cooked ($0.32)
1 (4.5-ounces) green chili peppers, diced and drained ($0.69)
3 tablespoons cilantro, chopped (free)
8 (6-inch) corn tortillas ($0.48)
1 cup cheddar cheese, shredded ($0.75)
Preheat oven to 375°.
Heat vegetable oil in a large skillet over medium heat. Warm
chicken in the oil. Stir in black beans, green chili peppers and cilantro.
Remove from heat.
Spread half of the enchilada sauce in the bottom of a 9×9 baking
dish. Place 4 corn tortillas over the sauce. Spoon the chicken mixture over the
tortillas and cover with sour cream. Cover chicken mixture with the remaining
corn tortillas and enchilada sauce. Top with cheese, cover and bake for 30
Remove cover and bake an additional 5-10 minutes.
Let stand 10 minutes before serving.
While the chicken enchiladas are baking warm the beans and
prepare the rice according to package directions.
How to get these prices:
- Enchilada Sauce – see recipe
- Chili Powder – (3 ounces for $1.00) purchased from the Dollar Tree.
- Cumin – (4.65 ounces for $2.09) purchased on sale from a local grocery store.
- Italian Seasoning – (1.23 ounces for $0.99) purchased from a discount grocery store.
- Vegetable Oil – (48 ounces for $2.39) purchased from a discount grocery store.
- Chicken – ($0.79 per pound) purchased on sale from Kroger. *Save the bones and trim to make homemade chicken stock.
- Black Beans – (16 ounces for $1.29) purchased them from a discount grocery store. *To save time, I’ll cook the whole bag and then freeze in 2 cup portions. You can usually get about 6-7 cups of cooked beans from a 16 ounce bag. If you don’t have time to cook the dry beans you can substitute them with canned beans, but you’ll be paying a little more.
- Green Chili Peppers – (4.5-ounces for $0.69) purchased from a discount grocery store.
- Cilantro – (free) picked from my herb garden
- Corn Tortillas – (30 count for $1.79) purchased from a discount grocery store.
- Sour Cream – (16 ounces for $1.00) purchased on sale from a grocery chain.
- Cheddar Cheese – (8 ounces for $1.50) purchased on sale from a discount grocery store. *1 ounce of shredded cheese equals about a 1/4 cup.
Making things from scratch is almost always the cheapest way to go, however it’s not always a time saver. To save time during, try making your scratch items ahead of time and freezing or canning them until you need them.
Use the leftover chicken from: