Menu Planning Monday

I'm single-parenting it again this week, so meals are quick(er) and easy(er) than usual!
Head on over to I'm an Organizing Junkie for more menu planning ideas!

Sunday - Chicken Enchiladas (recipe below), refried beans, guac and chips
Monday - Buitoni tortelloni and pesto, salad ($1 off coupon here)
Tuesday - Leftovers (probably)
Wednesday - Chicken Salad Sandwiches (not used last week), grapes
Thursday - BBQ Pork Sandwiches, carrots
Friday - Leftovers (probably)

My sister gave me this enchilada recipe, and it is fantastic (and easy)! She doesn't know where she got it (maybe from a Daisy sour cream container?)

2 10-ounce cans chicken, drained
1 4.25-ounce can diced green chilies
1/2 cup diced onion
2 cups shredded Mexican blend cheese, divided
2 10-ounce cans green chili enchilada sauce
1/2 cup sour cream
8-12 soft taco flour tortillas
Shredded lettuce, salsa, diced bell pepper and sour cream for garnish

In a large bowl, combine chicken, green chilies, onion and 1/2 cup of shredded cheese.
In another bowl, combine enchilada sauce and sour cream until well blended.
Add 1/2 cup of the enchilada sauce to the chicken mixture.
Spread a small amount of the enchilada/sour cream mixture over the bottom of a 9x13-inch baking dish.
Evenly divide chicken mixture in tortilla, roll tortillas and place seam-side down in dish.
Pour remaining enchilada sauce over the tortillas. Sprinkle with remaining cheese.
Bake at 350 degrees for 25-30 minutes, or until hot.
If desired, serve with shredded lettuce, salsa, diced bell peppers and sour cream.

Serves 4