The past few nights I haven't been home for dinner because I was running the book fair at G's school. Monday I kept him with me and we had microwave pizzas. J&B, left to fend for themselves, made due with grilled cheese and green beans. I think they got the better meal (nutrition AND taste wise)...
Tuesday I was nicer and had the crockpot going with chicken, red potatoes and carrots. That's what I used for the filling on the enchiladas tonight.
I whipped up a batch of red enchilada sauce. After chopping up a few cups of the chicken and potatoes I filled taco size flour tortillas, covered them in red sauce and covered that in shredded cheese. Then I baked that at 300 for about 45 minutes. We had canned refrained beans and steamed green beans on the side.
Yummy! Bean is happy with his full tummy!
Here's the recipe I use for the enchilada sauce. I found it about a year ago and it has been a lifesaver up here where a small can of the stuff is almost $3.
Ingredients:
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder
Directions:
1. Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.
2. Add remaining ingredients bring to a boil and simmer for about 10 minutes.
*Makes about 3 cups sauce.
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