A lot of the recipes on here are sweet. But, let’s get practical. We’re all making regular dinner meals way more than we’re baking flourless chocolate cakes, whether we want to or not.
With a baby and just the two of us grown-ups, here is my secret for eating home-cooked meals every night: cook for eight. That will give you enough for dinner and then lunch the next day, and another dinner+lunch meal to throw in the freezer. It also breaks up the monotony of sandwiches for lunch.
I freeze everything now. Most recipes are freezeable if you just freeze them before the last few steps of the recipe are complete. You don’t want to put the finishing touches on a meal and cook it to its fullest, then freeze it, thaw it, and end up cooking it more when you reheat it.
Also we got rid of our microwave because it just didn’t fit in the kitchen, so we reheat stuff in the oven. Do that. Food is heated much more thoroughly in the oven, and you can cover your meal with foil (don’t use that in the microwave) and it actually just gets heated, and not cooked/dried out more.
These enchiladas are great, easy, and they freeze well. Serve them up with a side of queso.
Green Chile Chicken Enchiladas
- 2 T butter
- 2 cloves of garlic, diced
- 1 can green chiles (I used medium)
- 2 T flour
- 2 cups chicken broth
- 1 cups sour cream
- 16 oz jar tomatillo/green salsa
- 1 t cumin
- 1/4 t cayenne
- 1/2 t salt
- 1/2 t pepper
- 4 cups cooked, shredded chicken (cook your own chicken breasts, use leftover chicken from something else, or grab a rotisserie chicken)
- 1/2 cup chopped cilantro
- 12 flour tortillas, small size
- 1 cup shredded cheddar
- 1 cup shredded Pepper Jack
- 1/2 red onion, diced
Preheat the oven to 350.
Melt butter in a large saucepanover medium heat. Drain chiles and put in butter pan with the garlic, let cook about a minute. Stir in the flour and let cook another 1-2 minutes, stirring constantly. Whisk in chicken broth until smooth, let cook until the mixture bobbles. Stir in sour cream, salsa, cumin, cayenne, salt, pepper, and cilantro until the sauce is smooth. Remove from heat.
Butter a 9×13 baking dish*. Add 1 cup of sauce to the bottom of the pan. Add chicken, cheddar cheese, and chopped onion to the center of each tortilla and roll, placing seam-side down in the dish. Pour the sauce over the enchiladas, top with leftover cheese, and bake at 350 for 25 minutes or until top is brown and bubbling.
For two people, split the recipe between two 8×8 pans and freeze the second one.
To freeze: Cook the sauce and cool completely. Store in a freezer bag. Store your pepper jack cheese in another freezer bag. Assemble the enchiladas without the sauce in portion-friendly dishes and wrap well with plastic wrap or foil. When you’re ready to cook them, thaw the sauce at room temperature, pour over the top and top with shredded cheese. To cook thawed, bake at 350 for 30-35 minutes (or to an internal temperature of 165). To cook straight from the freezer, increase the baking time to 45-55 minutes.