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 9x13 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.*
awesome! I've been trying to collect some "freezer friendly" recipes since the kids are back in school and afternoons will be filled with all of their "activities"! I need quick and easy dinners!
ReplyDeleteHow long do they stay good for in the freezer?
ReplyDeleteHi Mo 'Betta - If you are interested in freezer meals, then come back on Saturday because I'm making a post about it on that day!
ReplyDeleteMisty Castagno, I pulled some of these out of the freezer the other day and baked them and they were great - and we are going on 6 months since I made them. I would say up to 9 months or so, just a guess.
That looks great! I should start cleaning and organizing my freezer for freezer meals when I have this new baby. I am loving the idea of having something "real" for dinner when you don't really feel like cooking. Great idea, sis.
ReplyDeleteI LOVE freezer meals! You know how you get in a cooking mode and it's easy to whip up a bunch of stuff for the freezer...but then there are days (or weeks!) that you really don't feel like cooking... and you still get homecooked meals! :) awesome!
ReplyDeleteThis sounds like my kind of meal. I have a question though. Do you keep the liquid the roast was cooked in or do you drain it off?
ReplyDeleteGee, that's a good question, Anonymous. Honestly, I can't really remember. Maybe it wasn't an issue - maybe there wasn't much liquid to drain off? Or if there was, I must have just drained it off without thinking much about it. I do know that it was kind of 'wet' and juicy when I put it in the tortillas, but not runny. I mean, it wasn't messy at all - there wasn't juice dripping everywhere. So I guess just give it a try and if there is a lot of liquid then just drain most of it off. Hope that helps! Let me know how it goes! Sorry I can't really recall!
ReplyDeleteI'm planning on making these on Tuesday and I'm going to double the recipe, but I want to eat some for dinner that night. How long do I cook it for if it's not frozen? 20-30 mins?
ReplyDeleteHi Champion Family!
ReplyDeleteYes, I think 20-30 minutes is a good estimate. Since they are already cooked, you just want them hot all the way through, and the cheese hot & melted.
Enjoy your dinner! :)
Great recipe! I made a few healthy tweaks for an alternative to the original recipe. Thanks for the inspiration! http://blogfoodbetter.blogspot.com/
ReplyDeleteFound this recipe through pinterest and I'm SOO gonna make these! My husbands fave food! Just a quick question, how big is the roast you use???
ReplyDeleteHey Beth! I guess I haven't ever noticed the size of my roast, which is weird. I'm sorry about that! I asked Jen (whose recipe this is) and she said she usually gets the smallest one, and although she didn't know for sure, she guessed a 3 or 4lb roast. I hope that helps. Let me know what size you used and if it turned out well! And next time I will take note of what I size I use and update the recipe. Hope you enjoy the enchiladas!
ReplyDeleteThanks!!
ReplyDeleteSo we can cook 10 of these for 30-45 min frozen? No need to thaw before putting in the oven?
ReplyDeleteThat's right, no need to thaw. The time is an estimate. After 30 minutes, the center enchilada may still be frozen, so it may need more time. I would give yourself 55 minutes to be safe (if you have a scheduled dinner time). :)
ReplyDelete