Menu Plan 1/2-1/8/2012
Monday- Bacon wrapped chicken with mashed potatoes , corn and broccoli
Tuesday-The hubs will be having leftovers and I will be making ham and swiss cresant roll-ups for us girls :)
Wednesday-Spaghetti and meatballs, salad and garlic bread
Thursday- **New recipe**Sour cream enchiladas, spanish rice and black beans
Friday- Corn and potato chowder and garlic cheese biscuits(G, you should be happy...CORN!!)
Saturday- leftover day!!
Sunday- Hubs favorite....Steak, rice beans and carrot salad
I will also be baking some banana bread this week and Sunday dinner will be complete with a homemade coconut cream pie!
Simple Sour Cream Enchiladas
2 chicken breasts, fully cooked & shredded
1 dozen white corn tortillas
1 8.0. can green enchilada sauce
1 ounces additional green chiles
7 oz. sour cream
2 cups shredded cheese (Jack or Mexican blend)
*using nonfat sour cream and lowfat cheese will decrease the calories!
Mix all ingredients together, reserving 3/4 cup cheese, 1 ounces green chile sauce, and 1.5 ounces sour cream for topping. Heat corn tortillas 4 or 5 at a time in microwave on high for 30 seconds, then spoon 3 tablespoons of the mixture into the heated tortillas. (Heating them helps avoid cracking when you roll them up!)
Spray a large Pyrex or glass dish with cooking spray (you may need an extra dish), then align enchiladas in a row inside. Blend remaining sour cream and green chile sauce together and spoon over enchiladas. Top with remaining shredded cheese.Cover with aluminum foil and bake in oven for 30 minutes at 350 degrees. Makes 10-12 enchiladas.
Garnish with fresh cilantro
Have a great night!