Wow, I’m back! I’m the same as Brittany – I feel like it’s been a long time since I posted. In case you’ve been wondering why we haven’t been posting quite as often lately, here’s the biggest reason:
We spent August hanging out with each other!! It was WONDERFUL! Absolutely wonderful! This picture is of me, Brittany, and Mindy in Timpanogos Caves in Utah. Melanie and Amy couldn’t make it to this particular activity (Melanie was already back in Tennessee by then), but anyway, the point is, we have all been relishing each others company! :) The five of us sisters live in four different states, so when we get together, we take advantage of every minute. :)
I just love these sisters of mine!
Anyway, let’s talk about enchiladas! :) My friend, Jen Johnson, gave me this recipe last February when I told her that I was planning on making a bunch of frozen dinners in preparation for baby’s arrival. It turned out to be a great freezer meal – the prep was a cinch, and after baking it is soft and cheesy, warm and flavorful. Shown below, with fresh tomatoes from the garden and corn from the cob. This was our dinner the day after arriving back in Michigan (when my fridge was still empty!). A true quick-prep type of meal, which we’ve been having lately!
Jen’s Frozen Beef Enchiladas
submitted by Erin ~ www.thesisterscafe.com
1 eye of round roast
1-2 cans Red Enchilada Sauce, depending on how big the roast was
1 1/2 cups shredded cheese (estimate)
1 can diced green chilies
tortillas (about 15)
1additional can red enchilada sauce (use when ready to cook)
additional shredded cheese
Leave the roast in crock pot all day with a cup or so of water or beef broth. After about 7 hours on high heat, it shreds apart super easy.
Add red enchilada sauce, cheese, and green chilies to shredded meat. Put meat mixture in tortillas and roll them up. Place in freezer bag. When ready to cook, arrange in a casserole dish (10 enchiladas fit in a 9×13 pan), pour 1 can of red enchilada sauce over the top and sprinkle with cheese. Bake at 350° for about 35-40 minutes. Serve with spanish rice; garnish with shredded lettuce and sour cream.
*If you are looking for more freezer meals, check back on Saturday for a freezer meal post.*