Tuesday, August 10, 2010

Freezer meals part I: Enchiladas for all palates

Serves 5-6


In preparation for the transition from one-child family to two-child family, the difficulties and challenges of which will rear their ugly head after all of my generous helpers have left off cooking and doing dishes for me at the end of the week, mom has been helping me plan and execute some healthy freezer meals. This one includes some of the basic necessities of the different members of the household—meat for Chris, vegetables for me, white tortillas for Chris, whole wheat tortillas for me, Tex-Mex deliciousness for both of us.

Tortillas—I used two white, two whole wheat (both burrito-size), and four 6-in. corn

1 lb ground turkey

1 onion. chopped

2 cloves garlic, minced

1 zucchini, sliced

1-2 green peppers, chopped

1 15-oz. can diced tomatoes

1 can chopped green chilies

1 15-oz. can black beans, drained

2 Tbs taco seasoning

cheese (cheddar jack or pepper jack are good choices)

jarred or homemade salsa

cilantro-lime sauce (I’ve been putting this on everything lately—you can find the recipe with my fish tacos.)

Enchilada sauce (from a can or packet)

Sauté onion and garlic in a little olive oil until translucent. Add turkey and cook until browned. Stir in zucchini and peppers and cook five minutes. Add tomatoes, green chilies and seasoning. Cover and cook 5-7 minutes, until vegetables are tender. Add black beans and cook a few more minutes until liquid evaporates.


Grease a 9x13-in pan. Lay your tortillas out on the counter. Spread a glob of filling in each, followed by a sprinkling of cheese, a spoonful if salsa and a drizzle of cilantro-lime sauce. Fold up the enchiladas and wedge them into the pan together


Pour enchilada sauce over, sprinkle with additional cheese. At this point you can freeze them as is, or bake them first, and then freeze them. Bake for 35 minutes at 350 degrees. Reheat at 250 degrees for 30 minutes.

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