It’s amazing how much money a family can save just by cooking ahead for the week! I wish TS and I knew that when we first established our little family. My father-in-law (being a financial councilor) has taught us many practical tips on money management over the years. We know not to buy things we can’t actually afford, we always pay off the credit card balance before using it again, and we’re pretty good at saving up for something we feel it’s worth to buy. We use Dave Ramsey’s Envelope System, and although we had a weekly grocery budget from the beginning, somehow we always ran out of money before the week was over. It’s not because we were not wise with our money. We always did our best with our resources. We never really ate out much, but instead packed our lunches the night before. However, we were both new at this marriage thing and didn’t have any experience in managing a household.
Since then we have definitely learned many life lessons together, and slowly mastered the art of cooking ahead too!! Couples that grow together (and eat together!), stay together, I often say. He-he.
It’s sure not easy to come up with new lunch ideas all the time, but God has given each of us a phenomenal, creative mind (we’re just often afraid to use it I think). And then, there’s the internet and the library too for free resources.
So, this week we decided to make this amazing Chicken Enchilada Casserole for lunch. With lots of black olives of course (TS loves them!)
By the way, thank you Miss Sarah for the original recipe. I added some changes to it.
You know me
The recipe is listed on the bottom of this post.
What you’ll need:
1 tablespoon oil
1 medium onion, chopped
1 green pepper, chopped
1 package (8 ounces) cream cheese, softened
1 (10.75 ounce) can Cream of Chicken soup
1-2 cups of sour cream (depending how creamy you want it to be)
2 cups of chopped, cooked and marinated chicken
10 (8”) whole wheat tortillas (careful, these bake much faster!)
1 cup shredded Monterey Jack cheese (or any other cheese will work I think)
salt, pepper and garlic powder-according to taste
What you’ll do:
1. In a large bowl, sauté chopped onions and the green peppers in the oil. Stir in the cream cheese and add spices. Stir in the cooked chicken.
2. Place 2-3 Tbsp. chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x 9” baking dish. (If you’re in rush, just lay the tortillas out flat, top them with the mix and then top them again with 4 tortillas—kinda like a sandwich).
3. In a large bowl, combine the soup with the sour cream. Pour over enchiladas.
4. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with the cheese; bake for a couple of minutes longer, until cheese is melted.