domesticity,  Stealthy Spy Cooking

Meal Planning Day Three!

meal planning day 3

La enchilada! La enchilada! La la la la la la lah! Oh hi! I’m just singing our enchilada song which has nothing to do with anything except that I like to sing it when I’m making enchiladas. I’ll have Bug sing it for you in a movie one of these days. Anyway, this is it: the green enchiladas. I overcooked them a little bit but anything can be covered up with some homemade pico de gallo and avocado. Avocado heals all in my book.

I think this recipe came from CC or my mom but I’ve altered it over the years to include more vegetables and whole wheat tortillas—which, by the way, Toby informed me last night taste like cardboard. But then Toby and I disagree on a lot of things when it comes to taste so I say ignore him. I think whole wheat tortillas taste great.


Without further ado, the ingredients:

  • 1 pkg. chicken (I use thighs)
  • 1 28-oz. can of green chile enchilada sauce, mild, hot or medium—your choice
  • half a small can of sliced olives
  • 1 dozen medium tortillas (regular old flour, whole wheat, or corn–your preference)
  • 2 bell peppers (I like orange and yellow)
  • 3 big celery stalks
  • 1 14-oz. can of black beans
  • Shredded cheese (I’m not sure of the amount but this is really to your taste anyway, you just want enough to make it gooey…2-3 cups? I’m not sure)
  • Directions:

    1. Get up at the crack of dawn and put your chicken in a crock-pot with 2/3 can of enchilada sauce. (Don’t be like me and forget to save out that last third for the topping later)
    2. Smell the yummy chicken cooking on low all day long.
    3. Later in the day, when the chicken is all cooked, get out your 9×13 baking dish (or two 8×8’s) for assembly.
    4. pulled chicken

    5. Remove chicken pieces from the crock-pot (leave the sauce in) and place them on a cutting board. With two forks, shred your chicken and then return it to the pot.
    6. a little margarita helps keep things interesting

    7. Chop up all your peppers and celery. You can sauté them if you like your vegetables more caramelized. Personally, I can’t really tell the difference.
    8. Make yourself a margarita to keep you going, if you like.
    9. Add your peppers, celery, cheese (save some for later topping) and can of black beans to your crock pot for mixing
    10. Mix thoroughly.
    11. Assemble your enchiladas by scooping 1/4 cup of cheesy chicken-vegetable mixture into a tortilla. Roll it up and place seam-side down in the pan. Repeat, placing the rolls snugly next to each other, until pan is full.
    12. Pour the rest of your saved enchilada sauce on top, sprinkle with some cheese and olives to your taste.
    13. all prepped and ready for the oven

    14. Bake at 350 F until cheese and sauce bubbles (about 30 minutes)

    la enchilada! la enchilada

    Garnish it with some homemade pico de gallo and avocado and you’re done. Our pico de gallo is basically just tomato relish (for Bug who doesn’t like it too spicy) but I recommend this recipe.

    And now a word about my cooking skills. I know I said I’m a horrible cook. Don’t let the pretty photos fool you. Let’s just say I’m a much a better photographer and food stager than I am a cook. What you don’t know from these pictures the last few days is that the pork in the stir-fry was so chewy Bug refused to eat it, the meatballs were pretty tasteless since I didn’t add enough salt and pepper and the enchiladas were dry and crispy. I don’t think these are problems with the recipes, it’s just me and my distracted way of doing things. I’m sure these recipes will turn out much better for you.


    • cinnamonquill

      I’m enjoying this meal planning series very much! I’ve been meal planning for a while now, but now I am trying to meal plan on a more limited budget (because really, two people, eating $500 worth of food a month? Well, most of it sits in the cupboard or gets wasted. Laaaame!!)…which is making it much more challenging, and I’m finding that I pretty much put it off to the last minute. Must get back to meal planning!

    • Divina

      Duuuude, you have to give yourself more credit!!!!! Plus, I think food tastes better when it is made for us, so really, your food probably tasted GREAT, but would have tasted even BETTER if you had been on the receiving end, lounging with a book on the porch til it was done and served on a nice tray! I’m with cinnamonquill, really loving this series very much.

    • Danna

      I too only cook because I stay home and my hubby works. I really hate to cook, but I like to eat good food so…… I am loving your meal ideas. I am really bored with the meals we eat. I will definitely try this one.

      Thanks for sharing!

    • Jennifer

      I really want to try this!! I have made enchiladas my own way for a really long time. This really mixes it up a bit. I’m looking forward to giving this a go.

      Ooooh, margaritas. I love them so…

    • Justyna

      Looks yummy! THanks for the recipe!

      I used to like wheat tortillas until I tried again corn tortillas, and realized wheat do taste like cardboard. Try making some with corn and some with wheat:) Will make everyone happy.

    • Katie

      Oh my gosh.. I just read Bug’s twitter.. How heart wrenching! I know you mentioned that you had been trying.. *HUGS* I would have cried.

      In fact I have cried.. We’ve been trying for 2 years now with no success (well there was a success but I had a miscarriage) and when my son (who’s also 3) mentions that he wants a sister.. well.. I cry.

    • Jen B.

      Goodness, regardless of how it turned out it still looks delicious. Now I’m craving Mexican for breakfast! :(
      Great. I wonder if it’s normal to want taco bell at 8am? We’ll find out…

    • gingermog

      Bah humbug I have no crock pot. I think its what we call a slow cooker? May just well have to invest in one of those things as your recipe looks amazing. Thanks again for sharing.

    • Jenn (dish)

      I used to think that about wheat tortillas, and then I tried Santa Fe brand wheat tortillas–they are soft and nice and yummy. And they have more fiber than the cardboard ones from Mission. I get them in our local Sam’s club, but I’m also on the other side of the country from you. In SoCal, you might be able to get them at Ralphs/Pavs/TJs/etc. The company’s Web site is pretty much nonexistent or I’d have looked for you. But if you find them, try them. Done babbling about tortillas now…