Because it’s dreadfully hot, which makes remembering I have a crockpot a Good Thing, I’m striving against boredom, and I had five pork loin steak thingies in the freezer, I am trying this recipe today. I’m not sure I’ll even adulterate it to speak of. I just happen to have a can of enchilada sauce I bout on the idea I’d make chicken enchiladas sometime, or else use it in something else. Something else it is! We also have leftover flour tortillas. An 8-pack does us for about three meals of burritos or whatnot, which isn’t bad for $1.69 plus the price of whatever ingredients.
I’ll have to report on how it comes out.
We’re about to have leftovers from last night, which is another post, once the pictures are off the camera. I had corn on the cob, Valerie’s first ever and boy did she enjoy it, so I was going to make random chicken, some rice and maybe a second vegetable. Even though I didn’t use them, the presence of egg noodles on the counter made me think of trying a chicken/gravy dish along the lines of my beef/gravy dishes I make periodically. The result was excellent – perhaps slightly overflavored – with what I thought of as a traditional chicken flavor to it. Now I know why, since Deb noted that I’d basically made chicken pot pie filling. Add the carrots and maybe other veggies and it wouldn’t be overflavored. It’s not a recipe, unfortunately, but I’ll describe what I did. It’s definitely a keeper. Stay tuned…
