One of our favorite freezer meals!
And it makes FIVE 8 x 8" pans. (a.k.a. so worth the effort.)
Make one pan tonight and bank four more in the freezer for later.
Read: When the thought of meal prep and washing dishes makes you want to scream.
Like last night.
:)
Note: If you have a big family, you probably want to use larger pans which will likely yield 3 pans total.
Still, worth the effort!
Read: When the thought of meal prep and washing dishes makes you want to scream.
Like last night.
:)
Note: If you have a big family, you probably want to use larger pans which will likely yield 3 pans total.
Still, worth the effort!
Recipe {HERE}.
They last in the freezer for approximately 3 months.
You can freeze in glass OR aluminum pans, I typically prefer the later for quick clean-up when I'm super busy.
(I choose to be environmentally green in other ways, I promise!)
You can freeze in glass OR aluminum pans, I typically prefer the later for quick clean-up when I'm super busy.
(I choose to be environmentally green in other ways, I promise!)
When you're in need of a quick meal,
simply top with a can of your favorite enchilada sauce and shredded cheese,
and bake for approximately 30 minutes at 350 degrees.
Add sour cream, tomatoes and/or avocados and your're set!
(Also good just plain.)
Serve with chips and salsa (and a nice cold Mexican beer!)
(Also good just plain.)
Serve with chips and salsa (and a nice cold Mexican beer!)
Enjoy the dinner that just keeps on giving!
P.S. Any leftover chicken meat makes for delicious chicken tacos. Also freezes well!
P.S. Any leftover chicken meat makes for delicious chicken tacos. Also freezes well!
~potos by b~
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