Thursday, September 17, 2009

Frugal Friday ~ Enchiladas from Leftovers

The word "leftovers" used to be a dirty word in my home. With a few exceptions, I used to HATE leftovers! Seriously! I tend to cook too much food for just the two of us and as a result we are stuck with leftovers. I would pack them away in a Rubbermaid or Tupperware bowl and hope (pray) that my husband would take them for his lunch.

Through the years, I've started to enjoy leftovers. They allow for a No Cooking Night! Easy clean up too, since we usually would just pop the container into the microwave and serve on paper plates (before we had a dishwasher).

A few posts ago, I talked about White Chicken Chili. In that post, I promised to tell you what I created with the leftovers.

Before I do, I want to dedicate this Frugal Friday post to my best-est friend, Lisa at Extraordinary Life. Not only did she inspire me to create this meal, but it's also her birthday today! So, stop on over to her blog and wish her a happy birthday! It would surely make her day!

Lisa, has often talked to me about her favorite meal that she makes by using leftovers. Enchiladas. Now, her Enchiladas are more of a recipe than mine are, she'll have to blog about them someday soon. (hint, hint, Lisa!)

Here's how I made my super-easy Enchiladas:

2 cups leftover White Chicken Chili

4 burrito sized wraps

1 can Enchilada Sauce

1 small can diced chilis

handful or two of shredded cheese

sour cream


  • Heat oven to 350 degrees

  • Pour a small amount of enchilada sauce on bottom of baking dish or foil pan; just enough to coat the bottom of dish

  • On a flat work surface, lay the 4 tortilla wraps out flat

  • Spoon 1/4 cup of the chili down the center of each tortilla in a line

  • Sprinkle with cheese (little or a lot depending on your taste)

  • Add diced chilis (again, little or a lot)

  • Roll up the tortillas and place seam side down in baking dish, side by side

  • Pour remaining sauce over top of the wrapped tortillas

  • Top with more cheese and chilis

  • Bake in oven for about 20 minutes (until chili is warmed through and cheese is melted)

  • Serve, topped with sour cream

My hubby and I are big eaters. I thought that 2 each would be a good amount to serve for dinner. Surprisingly, we each only ate one. They were that filling!

From that single crock pot of White Chicken Chili, I was able to get dinner for 4 nights! First night was the chili served over rice, a few nights later we had the enchiladas and I was able to store enough of the chili away in the freezer to use for enchilada filling for 2 more nights! All from 3 chicken breasts! (Oh, forgot to say that the 2 enchiladas left out of the 4 I made, my husband ate for lunch one day!) That's a lot of meals!

I'm not one to calculate what each recipe costs to make, but I am pretty sure this was on the frugal side. Especially, since to serve the enchiladas, you only need a small amount of the chili mixture.

Leftovers are no longer a dirty word in my house! I love that we are able to save on our grocery bill by making another meal (or two or three) from using up leftovers! Slowly but surely, I am starting to "get" this frugal lifestyle!

For more Frugal Friday tips, head on over to Life As Mom!

To check out more of my recipes, check out my other blog, My Vintage Kitchen.

October 1st is BEAN DAY over at the October Fest Carnvial of Super Foods being hosted by Katie at Kitchen Stewardship, be sure to check it out for more great recipes!


Lisa Babcock said...

Thanks for the shout out, that was very sweet of you.

Kitchen Stewardship said...

I'm a BIG fan of using leftovers all up! Great repurposing post! :)

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