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I love budget dinner ideas! These cheap and easy chicken enchiladas are so yummy and so frugal. Plus, they don't take very long and you can probably make them with groceries that you already have. This recipe is one of my go-to's now for a quick weeknight dinner that I can make using things in my pantry. Kids and husbands love it, too! You can even pre-make them so they are a freezer meal, ready for the oven after soccer practice.

When Funny about Money guest posted her Frugal Potato Salad Recipe, I asked for other easy recipe suggestions for a non-cook like me. I like easy recipes hence why we get our weekly organic meal delivery with easy recipes.  I received several great suggestions, which I am looking into now, but I started by making Holly’s Cheesy Chicken Enchiladas.  Man, they were good!  They were so good (and inexpensive) that this really needed to be passed on in detail, so here we go with pictures, prices, and detailed yumminess!  🙂

Cheesy Chicken Enchiladas

  • 2 or more pounds boneless, skinless chicken breasts – thawed ($3.94 from Sam’s Club)
  • 8 oz. sour cream ($0.50 since we got 16 oz. from Kroger for $1)
  • 4-6 oz. picante sauce ($0.50 estimate since we bought the huge container for $5 from Walmart)
  • 1 can cream of chicken soup ($0.79 from Kroger)
  • 8 oz. shredded Monterey Jack cheese or mild cheddar – we used Monterey Jack ($2.00 from Kroger)
  • 1 tsp. chili powder ($0.10 estimate since I bought the whole container for $1 from Kroger)
  • salt and pepper to taste ($0.10 estimate since we buy in bulk and didn’t use much at all)
  • 6 large flour tortillas – I used the same size we use for soft tacos ($0.45 since we bought 20 from Kroger for $1.50)
  • Our Total Cost for 2 meals: $8.38 or about $2.10 per person per meal!!!

1.  Cook chicken for about 10 minutes in boiling water. The chicken does not need to be fully cooked as it will be baked. Cut into bite-sized chunks and place in a large bowl.

2.  Mix sour cream, picante sauce, chili powder, soup, salt and pepper, and ONLY HALF of the cheese in a bowl. Take half of the mixture and mix with the chicken. Reserve the other half of the mixture and the cheese for topping.

3.  Fill 6 flour tortillas with chicken mixture and roll. Place rolled tortillas seam-side up in a 9″ x 13″ pan sprayed with Pam. I spread the mixture over the whole tortilla and then pushed the contents to one side and rolled – this helped the tortillas stay closed.

4.  Top each with remaining mixture.  Try to cover most of the tortillas with some to keep them from drying out. Cover with foil and bake at 350 degrees for 30 minutes.  We baked at 355 degrees since our electric oven seems to run cool.

5.  Uncover and top with remaining cheese. Bake another 10 minutes. Serve with toppings of your choice – hot sauce, sour cream, etc.  We didn’t use any other toppings, but we did serve it with refried beans – $1 for a can that covered 2 meals.  🙂  YUMMY!

My husband REALLY loved this and is waiting hungrily for me to test out one of your next cheap, easy, and tasty ideas!  Do you have any other ideas for me to try?  I’d appreciate it!