I feel so …. resolved. I’m actually keeping the resolution that I mentioned two weeks ago in this post. (It’s only a week or so late :/) I think I might even actually need to celebrate with something sweet and yummy. Oh wait, that might mess up another resolution.
Today I’m sharing a Freezer meal recipe that I came across in my quest for great freezer meals that my picky family would actually eat. I made a few changes to suit my needs and to adapt for my desire to not run to the store for one ingredient and the recipe still came out AWESOME!
The ‘original’ recipe is found on another Andrea’s blog, Simple Organized Living. Check her out, she has lots of great stuff over there. The recipe, with my modifications, is listed below. This recipe makes a lot, enough to freeze for 3-4 meals depending on the size of pans you use. Mine made 22 non-skimpy Enchiladas.
This recipe has a couple of steps but follow along it’s not hard. It’s broken down into 3 parts:
The Meat mixture:
In this part you’ll need :
- 3 T cooking oil
- 3 small onions chopped (I used dehydrated)
- 2 – 4 oz cans chopped green chilis (remember that there can’t be green things or my kids won’t eat it so blend these babies up with the rehydrated onions)
- 5 cups cooked & shredded chicken or turkey ( I used 2 quarts of my own bottled chicken)
- 3 packages of taco seasoning (I used 3 T or so of bulk seasoning)
- 2 cups water (the chicken stock from my bottled chicken was part of this quantity, I just added water to make 2 cups)
The recipe (printable at the bottom of the post) says to sauté the onions and chilis until cooked, I just rehydrated, blended and dumped because I’m lazy that way.)
Add the chicken, taco seasoning shredded chicken and water/stock to a sauté pan.
Simmer until most of the liquid has evaporated. Then set it aside. Make sure to use a large sauté pan, I think mine was 14 inches in diameter.
Next is the Cheese mixture, for that you need:
- 3 cups of cottage cheese (next time I’ll blend this too, it seems that white chunks alarm my kids too…wimps)
- 1 cup sour cream
- salt and pepper to taste
In a medium bowl, mix cottage cheese, sour cream, and salt and pepper and set this mixture aside.
Next you’ll need a few other ingredients:
- 20 – 8 inch flour tortillas
- 3 cups of shredded Monterey jack cheese, divided. I used Colby jack
- 3 or – 4 10 oz cans of red enchilada sauce. I used 2 – 28 oz cans, probably a little too much.
- heat tortillas until soft, I put mine in the microwave right in the package for about a minute.
- Spoon meat mixture (about 4T) down the middle of the tortilla.
- Spoon cheese mixture (about 3T) on top of meat mixture.
- Sprinkle with shredded cheese.
- Roll up tortilla and place in a baking dish.
If you are freezing this for later, then it’s time to cover it with foil or plastic wrap and find a place in the freezer.
Directions for Baking day:
- Pull the Enchiladas out of the freezer in the morning on Baking day (mostly thawed is ok)
- Preheat oven to 350 degrees (anyone know how to get the little circle to show degrees?)
- Pour a can of Enchilada Sauce over the top of the enchiladas
- Sprinkle a generous handful (or more) of shredded cheese over the sauce
- Bake, uncovered, for 20-30 minutes (depending on how frozen they are)