Chicken Enchiladas with Refried Beans and Spanish Rice
2 teaspoons olive oil (**sale** Pompeian 16 oz.$4.79)
½ cup chopped onion (**sale** Sweet Yellow Onions $0.79 lb.)
1 teaspoon garlic, minced
1 ¼ pounds chicken breasts, cut into ½ inch strips
1 (15 ounces) can refried beans (**sale** Taco Bell 16 oz. $0.75)
1 (4 ounces) can chopped green chilies
¼ cup salsa
2 Tablespoons chopped fresh cilantro
6-8 (8 inch) flour tortillas (**sale** Lynn Wilson 8″ Home style $0.99)
1 ½ cups shredded Monterey Jack cheese (**sale** WF 16 oz. Loaf $3.89)
3 packages Lipton Sides – Spanish Rice, prepared according to package directions (**sale** $1.25)
12 pineapple rings (**sale** WF 20 oz. assorted 10/$10)
¼ cup packed brown sugar
2 teaspoons hot water
½ cup sweetened shredded coconut
Preheat the oven to 400 degrees. Heat the oil in a large skillet over medium heat. Add onion and garlic and cook about 2 minutes. Add the chicken and cook until golden brown on all sides. Stir in refried beans, chilies, salsa and simmer for 2 minutes to heat through. Remove from heat and stir in cilantro. Arrange tortillas on a plate and top with an equal amount of chicken mixture. Roll up tortillas and place in a greased 8×8 inch baking pan. Top with cheese and bake until cheese is golden and melted, about 15- 20 minutes.
Preheat oven to 375 degrees. Coat a large baking sheet with cooking spray. Arrange pineapple slices on the sheet. In a small bowl, combine brown sugar and water until the sugar dissolves. Brush the mixture over the pineapple rings. Sprinkle with coconut. Bake until coconut is golden brown and the pineapple is tender, about 10 minutes. Serve warm.
Enchiladas: $8.32
Spanish Rice: $3.75
Glazed Pineapple: $2.50
Total: $14.57
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