Penny Pinching Peach


2 Comments

Cheesy Spinach Enchiladas

When I Became a Spinach Addict

When I Became a Spinach Addict

As someone who is addicted to both cheese and spinach, and loves Mexican food, this is a fantastic recipe! I’ve been a lifelong lover of cheese, but spinach has become a consistent craving for me ever since I got pregnant with my now one year old son. Weird, random, but true, especially since I was barely a mediocre fan of all things green and leafy until then. I’m drooling right now just thinking about these Cheesy Spinach Enchiladas! I want these right now, seriously! This is an awesome meal for a vegetarian or someone like me who can do without meat easily…or the guy whose wife can sneak in a meat-free meal when there’s enough cheese and sauce involved. 😉 It’s also very inexpensive, so who can complain about this one? If you’ve got someone who can’t do without meat at even one meal, just add a sprinkling of shredded chicken to each enchilada (or just his), so everyone will be happy. If you want to double the recipe and freeze one before you finish cooking, usually enchiladas freeze well, although I can’t guarantee them, of course. There are also coupons available to go with this delicious dish, which makes an inexpensive dish even cheaper. Can we say woohoo here?? 🙂

~*~Cheesy Spinach Enchiladas~*~

1 Tbsp. butter
1/2 cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce

Preheat the oven to 375 degrees F.

Melt butter in a pan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook about 5 more minutes. Remove from heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.

In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9×13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.

Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Go to this site: http://www.smartsource.com/smartsource/index.jsp?Link=MKRU3JAAR6CCY

Print these coupons: $1.00 off 2 Las Palmas Products and 50 cents off one Sargento cheese

I’m in love with this recipe, but I have a meat addict for a hubby, so I’d probably have to add some shredded chicken to mine, or at least make some beans with it. Does anyone else have a meat junkie in their household? Did anyone else crave something during pregnancy, and never lose the newfound love for a food which wasn’t a favorite before? My weakness is cheese. I could live as a vegetarian, if necessary, but being vegan would probably send me into withdrawals. 🙂

For more recipes, please click the Chef’s hat!

Advertisements


5 Comments

Money Saving Mexican Food

Pinch Those Pennies!

Pinch Those Pennies!

¡Hola! Let me tell you, not only are these some mouthwatering Mexican dishes, but they are loaded chock full of savings. I’ve got six- yes, count ’em, people- six coupons to go with this delicious budget dinner! I can see a fun Mexican dinner night in my family’s future this week, with this kind of savings to tick off on such a yummalicious menu. Read this twosome of toothsome recipes with a napkin handy to wipe up the drool, and keep it on hand for the salivating over the savings at the end! 🙂

Drool over these dishes, y’all!

♦Chicken Chilaquiles

1/4 pound chorizo
2 skinless, boneless chicken breast halves, cut into 1-inch cubes
1/2 (10 ounce) bag tortilla chips
1 cup frozen corn kernels
1 (19 ounce) can green enchilada sauce
1/2 cup sour cream
2 cups shredded Monterey Jack cheese

Preheat an oven to 400 degrees F (200 degrees C).
Cook the chorizo in a skillet over medium heat, stirring to break it into tiny pieces. Place the raw chicken into the skillet with the chorizo; cook and stir the meats together until the chicken is no longer pink in the center, about 10 minutes.
Spread half of the tortilla chips over the bottom of a casserole dish; top the chips with the cooked chorizo and chicken mixture. Sprinkle the corn evenly over the meats and layer the remaining chips over the top. Whisk together the green enchilada sauce and sour cream in a mixing bowl; pour over the top of the casserole. Top the casserole with the shredded Monterey Jack cheese.
Bake the chilaquiles in the preheated oven until the casserole is bubbly and the chips begin to brown, 15 to 20 minutes.

Mexican Red Rice

2 Roma (plum tomatoes), cored
2 tablespoons vegetable oil
1 cup minced onion
2 cloves garlic, minced
1 cup uncooked long-grain white rice
1 3/4 cups low-sodium chicken broth
1/4 cup canned tomato sauce
1 jalapeno pepper, chopped
2 sprigs fresh cilantro
Salt to taste

Grate tomatoes into a bowl using a box grater; discard skins.
Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about a minute.
Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 minutes.
Stir grated tomato, chicken broth, and tomato sauce into the rice, bringing the mixture to a boil.
Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
Turn off heat and let rice stand covered for 8 minutes. Fluff with fork before moving rice to a serving dish.

Now to salivate over the savings!

For the coupons, go to this link: http://www.coupons.com/coupons/Food-Coupons-107/?pid=13101&nid=10&zid=pt82
Print these coupons: Old El Paso, Swanson Broth, Hunt’s Tomatoes, Riojano Spanish Chorizo, Sargento’s Shredded Cheese and Uncle Ben’s Rice.

My family loves Mexican food, but we also love Italian, Chinese, Southern style and all sorts of other ethnicities of food. Variety keeps our palates pleased. What’s your and your family’s favorite kind of food?