When I took stock of what I had in the freezer and pantry to come up with a meal made solely from these two places this meal idea practically jumped off the shelves at me. It turned out so tasty and I even had a little fun with the plating. It’s pretty amazing what you can pull together if you have a well-stocked pantry and freezer, even if you are running low on fresh items and haven’t been to the grocery store in a while. We thoroughly enjoyed this meal and I look forward to challenging myself again to make another fantastic freezer/pantry dinner!
Chicken Enchiladas
Ingredients
- 2 large chicken breasts
- 1 1/2 cans enchilada sauce (10 oz cans)
- 1/2 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon cumin
- salt/pepper to taste
- 1 teaspoon of canned jalapenos, diced
- 1 8oz can of sliced olives
- 1 10oz can of diced tomatoes
- 2 cups shredded Mexican-style or cheddar cheese
- 4 10-inch flour tortillas
- 1 spoonful of Greek yogurt or sour cream (optional)
Directions
- Preheat the oven to 375 degrees Fahrenheit.
- Cook chicken on stove top, cool then shred and put in a bowl.
- Add jalapenos, 1 cup of shredded cheese, 1/2 the can of sliced olives, cumin, red pepper flakes, paprika, 1/2 can of the tomatoes and black pepper to taste.
- Line the bottom of a 9×9 inch casserole dish with a thin layer of enchilada sauce.
- Scoop some chicken mixture onto one tortilla at a time, lining it up down the middle of the tortilla.
- Place rolled up tortillas in baking dish. Folded side face down.
- Pour the rest of the enchilada sauce over the top. Add rest of olives and liberally cover with rest of shredded cheese.
- Cook for about 25 minutes or until cheese is melted and sauce is bubbling.
Black Beans
Ingredients
- 1 10.5oz can of black beans, drained
- 5-10 canned jalapeno slices (depending on desired heat)
- 1/4 can diced tomatoes
- 1/4 teaspoon red pepper flakes (optional)
- black pepper to taste
Directions
- Mix ingredients and heat in a pot on stove and serve.
Yellow Rice
Ingredients
- I box of yellow rice
- 1/4 canned shrimp, drained
Directions
- Cook rice according to package directions.
- Add shrimp towards end of cooking (last 5-10 minutes) to heat through and serve.
Have you made a meal entirely from pantry and/or freezer items? If so, share in the comments below! If not, do you think you’ll try it in the future?
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