Menu Plan Monday....errr, Tuesday

Yeah, I'm behind on this once again but I promise this post will be worth it.  :)  My plan for this week is:

Monday - Chicken enchiladas, salad

Tuesday - Wine-braised Italian sausages, salad

Wednesday - Chicken sandwiches, pasta salad, cut up veggies

Thursday - Cranberry pork roast, rice, broccoli

Friday - Meatloaf, mashed potatoes, peas

Saturday - Ham, scalloped potatoes, glazed carrots

Sunday - leftovers or a $20 family meal at a local take-out place


But what's so worth it about this post?  The chicken enchilada recipe.  Honestly, this ROCKED our dinner last night and I just finished it today for lunch.  My whole family rated this a 10+ which is pretty rare for everyone to think something was that good.  I got the recipe off of All Recipes and only did two things differently than the original recipe:  1)  I used a small chicken that I had used to make chicken stock for soup for a very ill friend of mine.  2)  I used a large can (28 oz) of enchilada sauce since we like things on the saucy side.  Hubby actually said this was better than the awesome Mexican restaurant that we love to go to on special occasions!!  Wowza!  THAT is good!  So here's the recipe:

http://allrecipes.com/Recipe/Angelas-Awesome-Enchiladas/Detail.aspx#

2 pounds skinless, boneless chicken breast meat - cut into chunks 1 (10.75 ounce) can condensed cream of chicken soup 1 1/4 cups sour cream 1/4 teaspoon chili powder 1 tablespoon butter 1 small onion, chopped 1 (4 ounce) can chopped green chilies, drained 1 (1.25 ounce) package mild taco seasoning

mix 1 bunch green onions, chopped, divided 1 cup water 1 teaspoon lime juice 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 5 (12 inch) flour tortillas 3 cups Cheddar cheese, shredded, divided 1 (10 ounce) can enchilada sauce 1 (6 ounce) can sliced black olives

DIRECTIONS:

1.	Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
2.	Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
3.	Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
4.	Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
5.	Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.