I combined the bottled tomatoes and Salsa Seasoning Blend and put the bowl in the fridge so the flavors could meld while I rolled up the enchiladas. Then I stirred the Enchilada Sauce Mix with the tomato sauce and water in a saucepan and warmed it on the stovetop. One batch of Emma’s Enchilada sauce makes the equivalent of a large can of enchilada sauce from the store. Both the Salsa Seasoning and Emma’s Enchilada Sauce mixes are from Alison’s Pantry. Having a well-stocked spice cupboard significantly increases the versatility of your food storage. Think of the many ways you can dress up a simple quart jar of tomatoes with a variety of quality spices! The salsa and enchilada mixes are both convenient and economical, especially if you have a recipe that calls for either ingredient and you don’t have a can on hand. For the enchilada filling, I combined the jar of bottled chicken, can of cream of chicken soup, about 1/2 cup of enchilada sauce and about 1 cup of shredded monterey jack cheese. I filled and rolled each of the tortillas and then placed them in a pan with a little bit of the enchilada sauce smeared over the bottom. When the pan was full, I poured the remaining enchilada sauce over the top and covered the enchiladas with cheese. Then I just heated the enchiladas through in the even at 350 degrees and watched for the cheese to melt.
I served these yummy chicken enchiladas with multigrain chips, salsa and a green salad. My best-estimate cost for the entire meal is about $7.00 since I bought the chicken and salad greens on sale. Bargain!