Tuesday, January 29, 2013

Cheesy Chicken Enchiladas

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!

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!)
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!)

Enjoy the dinner that just keeps on giving!

P.S.  Any leftover chicken meat makes for delicious chicken tacos.  Also freezes well!

~potos by b~

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