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Chicken Enchiladas (With Help From Batch-Cooking)

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.

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.

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.