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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 372.3
  • Total Fat: 13.6 g
  • Cholesterol: 42.1 mg
  • Sodium: 1,127.7 mg
  • Total Carbs: 44.8 g
  • Dietary Fiber: 8.2 g
  • Protein: 20.9 g

View full nutritional breakdown of Poor man's enchiladas calories by ingredient
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Poor man's enchiladas



Introduction

This is one of the recipes I have put together for the new cookbook I am going to be making. With the price of, well, everything soaring; I am making up some recipes that stretch a thin budget really far. they aren't gourmet, but good for an average night dinner. This is one of the recipes I have put together for the new cookbook I am going to be making. With the price of, well, everything soaring; I am making up some recipes that stretch a thin budget really far. they aren't gourmet, but good for an average night dinner.
Number of Servings: 8

Ingredients

    Chicken Breast, no skin, 1 breast
    White Rice, short grain, .75 cup
    Beans, pinto, 1 can
    Mexican Style Cheese, 2 cup
    8 whole wheat soft tortillas
    2.5 c water
    1 package taco seasoning
    lousiana hot sauce to taste
    ground red pepper to taste
    1 can prepared enchilada sauce

    4 cups chopped romaine lettuce
    2 cup diced tomato
    .25 c lime juice
    fresh ground black pepper to taste

Directions

Heat .5 c water in a large skillet over high heat. Add the chicken breast. Reduce heat to medium, cover, and simmer on first side 5 minutes. Flip chicken and simmer another 5 minutes (covered). Shred chicken with fork. Add remaining water, seasonings, and pinto beans (drained). Return cover to pan and simmer about 10 minutes. Mash up beans with a fork or potato masher until desired consistency. Stir in rice. Raise heat to high until mixture achieves a rolling boil- let boil for 3 minutes while stirring. Reduce heat to low and cook covered for 20 minutes (check occasionally to see if rice needs more water to soften- add more slowly if needed). Remove from heat, stir, and allow moisture to be absorbed by rice. Preheat oven to 350 degrees.

Spoon mixture into totrillas and roll enchiladas up. Place in a cake pan that has been sprayed with fat free cooking spray, seam down. Pour enchilada sauce over enchiladas, and top with cheese. Bake in oven for 20-30 minutes, until cheese melts and gets bubbly.

Toss romaine lettuce, tomatoes, and lime juice together to make a salad. Add fresh black pepper to taste.

If you can afford the calories (and avocado!), home made baked chips and guacamole (or pico de gallo if you can't afford the avocado/ calories) are also nice sides to this dinner!



Number of Servings: 8

Recipe submitted by SparkPeople user JAMIEMONSTER.






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