WEEK 2 Pantry Challenge Update

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Week two came and went in a flash it seems. This week we leaned heavily on planned leftovers for lunches, and quick, partially prepped dinners to accommodate a busy schedule. I did a poor job of remembering to grab photos this week, so I have inserted some from past meals. What We Ate Breakfasts Baked Oatmeal with Apples, Walnuts, and Dried Cranberries w/ Yogurt Protein Granola Bars Coffee Cake Muffin from Dunkin' Lunches Pulled Pork Sandwich BBQ Pulled Pork w/ Mac & Cheese & Green Beans Steak, Mac & Cheese, & Green Beans Steak, Potato, Salad Misc Leftovers from a Volunteer Gig of Pasta, Chicken, and Broccoli Sides: Grapes & Blackberries Sheet Pan Mac & Cheese! Dinners Dinner Out: Texas Roadhouse (lunch leftovers!) Steak & Shrimp w/ Mac & Cheese and Green Beans Lemon Chicken Cutlets w/ Rice & Green Beans  Lemon Chicken Cutlets w/ Pasta & Broccoli Shrimp & Steak Leftovers with Rice and Salad Grayson waiting to see the vet for his ann...
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Summer Vegetable & Chicken Enchiladas

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These Summer Vegetable & Chicken Enchiladas are a great way to use up imperfect or larger zucchini and summer squash that have taken over your garden. They are great served alone or with a side, and also freeze well for later enjoyment.



Yield: 9 Enchiladas
Prep Time: 15 minutes
Assembly Time: 5 minutes
Bake Time: 30 minutes

Ingredients
  • 3/4lb Cooked & Finely Chopped or Shredded Chicken (1 large breast)
  • 2-3 Small Zucchini and/or Summer Squash (about 3 cups diced)
  • 1 Jalapeno (optional)
  • 1 Small Onion
  • 3 Cloves of Garlic
  • 9 Large Flour Tortillas
  • 2/3c. Sour Cream
  • 24oz. Can Green Enchilada Sauce (or use this recipe to make your own)
  • 1 cup Shredded Cheese of Choice (I used cheddar)
  • 1 tsp. Garlic Powder
  • 1 tsp. Cumin
  • Salt & Pepper
Directions
  1. Prepare Vegetables: dice zucchini and summer squash into 1/2 inch cubes; dice the onion, mince jalapeno and garlic.
  2. Add vegetables to skillet with a tbsp oil, cook for 5-7 minutes until tender (cook for 2-5 minutes if you prefer crunchier vegetables). Turn heat up to high and cook for 1-2 minutes to develop crispy spots on some of the vegetables.
  3. Preheat oven to 375 degrees.
  4. While vegetables are cooking, combine you cooked chicken with the sour cream, garlic powder, cumin, and heavy pinch of salt and pepper.
  5. Once vegetables are finished cooking, spread approximately 1/4 cup of the chicken mixture and 1/4 cup of the vegetables slightly off-center onto a tortilla. Roll the tortilla and place seem-side down into a 13x9 baking dish. You do not need to tuck in the ends of the tortilla.
  6. Repeat until all filling has been used. Enchiladas should rest snugly beside one another in the pan.
  7. Top enchiladas with sauce, making sure to cover most of the exposed tops of the tortillas.
  8. Top with cheese of choice.
  9. Bake for 30-35 minutes until bubbly. Serve warm!

Notes

  • The 24oz of enchilada sauce makes for very saucy enchiladas, you could use 1/2 to 2/3 that amount if you want less sauce.
  • Add frozen corn or diced bell peppers to the vegetable filling. No need to thaw before adding to the pan.
  • Serve over rice, re-fried beans, bed of spinach, or salad of choice.

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