When I really need to stock my cupboards I head to Aldis. They have great deals on items that are nice to have in your stockpile for an easy dinner.
That’s exactly what I used in this Dinner from My Stockpile recipe. I made Easy Chicken Enchiladas and all but two (denoted with a **) of the ingredients in the recipe were stockpile items bought at Aldis.
As mentioned in the title, this recipe is super easy, and according to my family it was yummy too. I based it on a recipe found on Campbell’s Kitchen with a couple alterations.
2 cans White Chunk Chicken Breast in Water, drained
8 oz bag Mexican Shredded Cheese**
3/4 Can Creamed Corn
1 cup Salsa
2-3 TBSP Onion Flakes
12 Flour Tortillas
1 can enchilada sauce**
In mixing bowl, stir together the chicken, 3/4 of the cheese, corn, salsa and onion flakes.
Place about 1/3 cup in the middle of the tortilla and roll it.
Cover the bottom of the baking dish with enchilada sauce. For this first dish it was a little under half the can. Place your rolled tortillas in the pan seam side down. Then pour on quarter of the can of enchilada sauce on top and sprinkle cheese over that.
Since I made 12 enchiladas, I made a second smaller pan for the remaining 4. I used the remaining enchilada sauce on the bottom of that pan and then used a bit of salsa as a topper.
Cover the Enchiladas with foil and cook in a 350 degree oven for 25 minutes.
My family has dubbed this a definite repeat recipe and that’s how I know if they really like it.
Here are the Aldis items I used:
- Canned Chicken – $1.49 each
- Cream Corn – 49 cents each (you can get it for only 25 cents this week at Giant Eagle)
- Tortillas – 99 cents
- Salsa – $1.69 for a whole bottle and I only used about a quarter of it.
- Onion Flakes – 99 cents for whole jar
Do you have a Favorite Stockpile Meal that your family loves? I would love to hear them.