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Showing posts from October, 2014

Chicken & Steak Enchiladas Recipe

Let's be honest -- we all want good, affordable food for dinner, but if you're like me, you hate spending money on ingredients that will barely get used, go to waste, or take way to long to create into your meal.

I put together Steak & Chicken Enchiladas for tonight's dinner and was so so happy with not only the taste, but easy prep and no wasted ingredients!

Ingredients:
- 1 white onion, cut in half, then sliced
- 1 steak plus 1 1/2 chicken breasts (Honestly, I used a single, leftover steak and the chicken breasts from the freezer) -- you can use shrimp, pork, or just mixed vegetables if you prefer)
- 1 packet taco seasoning
- 1/2 c water
- Non-stick cooking spray
- 8" flour tortillas (I used 7)
- 1 packet Green Chili Enchilada Sauce (I used Rick Bayliss', found at Target)
- 2 c shredded Mexican blend cheese
- Black Beans and Cilandro Lime Rice (Found in the Target refrigerated grocery section)









If you want to make this ahead and freeze for later baking, stop…

Our Little Pumpkin!

This past weekend, we took Toula to her first pumpkin patch! A midwest right of passage, we ventured to Marmion Academy's Abbey Farms (The Captain's alma mater) "Pumpkin Daze" for the afternoon.

Pumpkin Daze times and information: http://abbeyfarms.org/pumpkin-daze/

Of course, we had to hit up the Seasonal Bakery inside the Emporium there as well for Apple Cinnamon Cider Donuts and an Apple Pie.