So I just got the brilliant idea to make individual frozen meals, especially for Ken's lunches. I used to buy SmartOnes or Lean Cuisine meals but only when I could get them for right around a dollar a piece, which is getting harder and harder. Ken is now sick of them and lets admit it- they really aren't the best tasting and they are loaded w/ sodium.
I started off w/ 2 different recipes that I know freeze well: Stuffed shells & Lone Star chicken enchiladas w/ Mexican rice! Today, I am sharing how I prepared the chicken enchiladas.
Lone Star Chicken Enchiladas (recipe originally from Taste of Home):
1 (2lb) whole fryer chicken, boiled, skinned, shredded
1 can (10 ounces) diced tomatoes with mild green chilies, drained well
3/4 c. salsa verde
1 can (4 ounces) chopped green chilies
1 c. black olives, sliced
1 tsp each: cilantro, chili powder, cumin
S & P to taste
1 c. half & half or Vitamin D
1 Tbsp. AP flour
12 flour tortillas, warmed
1-1 1/2 c. shredded cheddar cheese, divided
-In a large bowl combine: shredded chicken, tomatoes, salsa, chilies, olives seasoning and 1/2 c. of the cheese.
-In a shallow bowl combine half & half plus flour. Whisk until flour is incorporated.
-Dip 1 tortilla into milk mixture then fill w/ aprox. 1/3 c. of chicken mixture. Roll up & place in a Glad freezer container. (Because I am doing individual frozen meals I put 1 enchilada in each container)
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| The filling |
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| Finished individual meal |
Mexican Rice
1 Tbsp. butter
3 stalks of green onion
1 small red bell pepper
1 c. white rice
S & P to taste
1/2 tsp each: cilantro, cumin, parsley & garlic powder
- Melt butter in a medium sauce pan.
-Add green onions & bell pepper & cook until softened (about 5 minutes)
-Add rice & cook about 3 minutes.
-Add S & P and other seasonings
-Add 2 c. water
-Bring to a boil. Cover, turn heat to simmer and simmer for 20 minutes.
-When finished, fluff w/ a fork.
