This week features a new section of the Budget Grocery column, a Budget Recipe of the Week. Every two weeks, a new recipe will be featured. These recipes will feed a family up to four and in some cases, you will have leftovers for another day. The recipes also help you to plan for menus for the week so you don't have to worry about what to make for dinner after working all day. Here's what you need:
2 12.5oz cans of cooked chicken (which you can get from the food pantry), drained
1 8oz block cream cheese, room temperature
1 pkg taco seasoning
1 4.5oz can green chiles, drained
1/2 cup shredded cheddar cheese
1/4 cup mild salsa
2 tbsp flour
2 tbsp butter
1 1/2 cup milk
1/4 tsp cumin
Salt and pepper to taste
2 cloves garlic, minced
6 8 oz flour tortillas
Spray a nonstick skillet with nonstick spray. Turn the heat on medium high. Add chicken, cream cheese, green chiles and garlic. Cook until cheese is melted; continue to mix well. Turn heat to low. In a medium saucepan, melt butter on medium heat. Add flour to create a roux. Stir constantly for two minutes. Slowly add milk while stirring with a whisk. Remove from heat and add salsa, cumin, salt, pepper and cheese. Stir until smooth. Add about 1/2 cup of filling to flour tortillas and roll up tightly. Add to a sprayed casserole dish and top with sauce. Bake at 325 degrees for 20 minutes. Serve with rice and beans.
This meal is very filling and most of the ingredients can be found in your pantry. Give the recipe a try and leave your comments. Enjoy!