The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.
So last week I talked about batch-cooking and how it is a complete time and money-saver over the crazy Holiday Season.
Following is recipe that can be ahead of time and frozen until you are ready to make it.
What’s even better? Since it has components of batch-cooking, you could assemble after your chicken is done cooking and have a ready-to-eat meal when it-is-four-o-clock-and-I-have-no-idea-what-to-cook happens.
This is also a great meal to take out of the freezer on Friday after Thanksgiving when everyone has had enough turkey and stuffing.
Brenda’s Enchiladas (which are named after my friend Brenda, who gave me this recipe)
2 cups of Taco Chicken (see previous post)
1 small canned of diced chilis
1/2 cup of salsa
2 tablespoons of sour cream
1 tablespoon cumin
1 cup heavy whipping cream (part of the Hy-Vee Deals this week)
6-8 medium flour tortillas
1 cup grated Monterey Jack Cheese
1 can of enchilada sauce or see Jake’s Enchilada Sauce recipe below
1. Preheat oven to 350 degrees.
2. Mix together first five ingredients in a large bowl
3. Fill tortillas with mixture, roll up and place in an ungreased 9×13 pan.
4. Pour heavy whipping cream on top.
5. Pour enchilada sauce on top.
6. Top with cheese.
7. Bake uncovered for 30-40 minutes.
If you are going to freeze the enchiladas, assemble up to pouring the whipping cream. (Unfortunately, cream doesn’t freeze well.) If you make them ahead of time, take them from the freezer, let thaw, pour whipping cream and enchilada sauce, and top with cheese and bake.
Jake’s Enchilada Sauce (which is named after my friend Jake, who gave me this recipe)
3 tablespoons vegetable oil
2 tablespoons all-purpose flour
1/4 cup mild chili powder
2 cups beef broth
2 10.5 oz cans of tomato sauce
1/2 teaspoon oregano
1 teaspoon cumin
1/4 teaspoon garlic powder
salt to taste
1. Heat oil in large saucepan.
2. Stir in flour and cook one minute.
3. Stir in chili powder until it becomes smooth.
4. Add beef broth, tomato sauce, oregano, and garlic powder.
5. Simmer for 15 minutes.
Makes enough for two regular cans of enchilada sauce. I freeze the sauce in either ziploc bags or ziploc containers.
What about you? What is your favorite make ahead meal? Have a recipe you want to share? Share it with us via the comments or on the Kansas City Mamas Facebook Page.