First Stop - south of the border

I have blue collar beginnings and I'm proud of that fact.  My parents worked hard for their money - and always tried to do what they thought was the right thing.  My mother worked very hard to make the grocery budget stretch.  Despite her "budget" meals, my mom's cooking was delicious!  I never disliked a thing my mama cooked for us.

Mom told us how her mom could make "something out of nothing." She had alot of mouths to feed and no money to do it.  Grandma Champagne used to say  "Its not a sin to be poor, but its damned unhandy."  At least, that's what I was told.  The champagne kids did ok.

I am blessed  to have a family garden from which to draw.  If you can work in and draw from a fresh garden, do it.   If not, you can make delicious, whole food inexpensively from store bought.  Most of my recipes and ideas will be priced out at Super One Foods in Hayden, Idaho - a place where my neighbors,  family and friends shop.

Here is a budget recipe I served to my kids back in the day.  My son still requests this dish on his birthday.  I got this recipe from my friend, Sandy Dallas in Juneau, Alaska, about 100 years ago.

Chicken Enchiladas
Serves 8 - 10

COST:  $1.88 per serving.
SALAD:  $.38 per serving.
TOTAL:  $2.26 PER SERVING
         
Preheat oven to 375.
One whole chicken - (.98 cents/pound x 3-4 pounds)  = $4.00
canned enchilda sauce 30-32 ozs = $4.50 (you can make your own to save even more)
6 oz cheese = $2.50
tortilla shells = $2.00 (Any will do - corn is tasty but breaks apart; flower holds good but has less flavor spend a little extra and get fresh if you have it.  If you can make your own even better and cheaper!!)
Green onions = $1.00
Tomatoes = (.98 / lb x 1 lb) = 1.00

Roast / bake / boil / BBQ / stew or pan fry your chicken.
                    (Roasting is the preferred method here, cover to keep the moisture in. Give it some spice - garlic, cumin, red pepper - all good choices)
Cut or shred the meat off the bones (the breast and thigh meat work well here)
Heat up the enchilada sauce in a pot slowly
One at a time,  dip the shell in the sauce.
lay the shell in a large baking dish and fill with chicken, cheese, green onion
roll the shell and press against the dish - repeat until all 8 shells have been filled with chicken, cheese and onion
pour remaining enchilada sauce over the enchiladas
Cover and bake for 35minutes - pull off foil.
Bake another 10 minutes or until cheese is bubbling and the sides are a bit crusty

If you get a bonus, buy some sour cream and salsa!! And enjoy

Leftovers  are good for breakfast too.