I had removed the remainder of the chicken from the bones and froze it. After we returned, I thawed the chicken for. . . ta da!! Enchiladas verdes. The supermarket had tomatillos! They almost never, here in this part of New England, have tomatillos. Made them from scratch, a labor of love, but all I had to buy was the tomatillos and a couple small (all they had) jalapenos. Everything else was on hand, even the corn tortillas. The recipe made two casseroles. 4 servings. I ate another lunch from the thawed legs. There were two enchiladas left and we ate them for lunch yesterday. Add 'em up. 10 servings of good quality protein for $6.99. How frugal is that? And every meal yummy. You can make some of the enchiladas just with the cheese for a vegetarian child or guest.
Both the Globe and the Times have been emphasizing vegetarian selections in their food sections, but nothing sounds that great. Maybe because I am not a huge fan of unrelieved starch. Potato curry? Not so intriguing. Give me chicken, shrimp or even fish curry. Curried chick peas are good. I would eat curried potatoes as a side dish.
Some days the supermarket has rotisserie chickens on sale for 5 bucks. That would be 50 cents per serving. Yowza!
Here is a recipe similar to the one I used: Food and Wine Mag Enchiladas Verdes
We served them with avocado salad and refried beans (on sale for $1.00,) and extra cheese, sour cream, chopped tomatoes, scallions and cilantro on the side. I had some Farmer's cheese in the freezer which I crumbled over the casserole. Cheddar always works. Did I mention the tomatoes and avocados were on sale? Shop smart, shop well. Experiment!
Bon Appetit!
