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Pantry Chicken Enchilada One Pot Meal

If Covid 19 has taught me anything, it is to have a stocked pantry! We all remember when the shelves in the grocery stores were empty and if there were anything available, there were limits on how much you could buy. That was a scary feeling to me and I’m sure to most of you.

Me and my hubby have been doing a lot of research and have made the decision to grow our “working pantry.” I’m not talking about what a lot of us did for y2k. Who remembers that? We were prepping like crazy and ended up with nothing even happening! That was a crazy time…No, I’m talking about a fully stocked, working pantry that you are constantly using, not giving foods a chance to expire.

Anything can happen at anytime, not being scared, just prepared, ( that’s my new slogan lol) is the way I want to be. So, I have been stocking up on a few staple items that have a longer shelf life. Every time I go for groceries, I just pick up an extra thing or two to place in my pantry. I’m learning to write expiration dates in sharpie on the item and place new items to the back and push the older items forward. We don’t have a bunker lol but we do want to have enough to last for a few weeks or even months if it was necessary…you just never know.

We are actually having some fun with this. I decided to start making some meals using only what I have in my pantry. I figure if anything does actually happen and we can’t get to the store, I want to have some tried and true, go to recipes.

This recipe is a recent one and it turned out really good! So, I wanted to share it with you. Hopefully you like it as well.

These are the ingredients I used for this meal. Everything with exception to the cheese came from my pantry. I did have the cheese in my fridge already and I am starting to freeze small batches of cheese for future use.

Ingredients:

  • 1 can chicken breast chunks
  • 1 15 oz can corn, drained
  • 1 15 oz can chicken broth
  • 1 can enchilada sauce
  • 1 small can green chilis diced
  • 3/4 cup rice, I used med grain
  • 1 tsp chili powder
  • 8 oz mexican shredded cheese

I made this all in one deep iron skillet.

First, bring the broth and chili powder to a simmer then add rice. Stir and once it starts to boil, reduce to simmer, cover with a lid and let cook on low for 15 minutes.

Once rice is cooked, add the rest of the ingredients, drain corn and chicken. Stir together and let simmer for 5-10 minutes.

The chicken will shred and disperse as you stir. The last thing you do is top with cheese and place lid on for about 5 minutes, until cheese is melted.

This is a hearty meal and goes a long way! Just the two of us ate and had lots of leftovers. You can freeze it if you like.

We had homemade corn tortillas with ours and it was so good!

I will link the recipe for those here: https://thethriftyjewell.com/food-recipes/thriftyblogwriter/2021/10/56/41/4892/

I encourage you to begin stocking your pantry with extra foods but not only that, sticking foods that you can make full meals with!

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Easy Homemade Corn Tortillas Gluten Free

This was my first time making tortillas and I could not believe how easy it was!! I will continue making my own. They are quick and so fresh.

This is the main ingredient. Masa corn flour. I got it at Walmart and it was less then $1.50 for this bag!

I bought this tortilla press from Amazon, it was around $15. I recommend having one for this. It makes them the perfect size and shape.

All I did was mix equal parts flour and water and a little bit of salt…that’s it! Mix it until it looks kind of like play doh.

Next I rolled them into approximately 1” size balls. You can cover them with a damp towel to keep them moist while working.

The directions recommend you use plastic sheets on both sides of the dough ball when pressing so I cut a zip lock bag into two sheets and used that.

The fun part, press down and…

A perfect tortilla!

All you do is cook them on the stovetop. I used a non stick flat pan. Cook for 30-45 seconds on each side.

I stacked them while making more and I kept them covered with a damp cloth.

They came out amazing! Next I’m going to try flour tortillas 🙂