With warmer weather finally here, many of us are outside doing spring cleanup before the planting season arrives. I love working outside this time of year, what I don’t like very much is having to come in to make dinner after a long day in the fresh air.
It would be nice to have meals in the freezer for such days and I’ve decided to do just that on this rainy day. Many meals can be frozen for busy days, and today I’m offering a chicken enchilada recipe and a spaghetti dish that the kids will enjoy. All you need is to add a salad and enjoy.
Freezable Chicken Enchiladas
2 cups chopped cooked chicken
2 cups (8 oz.) shredded pepper Jack or Monterey Jack cheese
1/2 cup sour cream
1 (4.5-oz.) can chopped green chilies, drained
1/3 cup chopped fresh cilantro
8 (8-inch) soft taco-size flour tortillas
Vegetable cooking spray
1 (8-oz.) bottle green taco sauce
1 (8-oz.) container sour cream
Toppings: chopped tomatoes, chopped avocado, sliced green onions, sliced black olives, coarsely chopped fresh cilantro.
Preheat oven to 350 F. Stir together first 5 ingredients in a large bowl. Spoon about 1/2 cup chicken mixture down centre of each tortilla; roll tortillas up.
Place rolled tortillas, seam-sides down, in a lightly greased 13- x 9-inch baking dish. Lightly coat tops of tortillas with cooking spray. Bake at 350 F for 30 to 35 minutes or until golden brown.
Stir together taco sauce and the 8-oz. container of sour cream. Spoon over hot enchiladas, and sprinkle with desired toppings.
To make ahead: Prepare recipe as directed through Step 2. Cover with foil, and chill overnight, or freeze up to 1 month. If frozen, thaw in refrigerator overnight. Let stand at room temperature 30 minutes. Proceed with recipe as directed in Steps 3 and 4.
Bird’s Nest Pie
1 (8-oz.) package spaghetti noodles
2 eggs, beaten
1/3 cup parmesan cheese
3 tbsp. melted butter
1 tbsp. dried parsley flakes
1 cup sour cream
1 (3-oz.) package cream cheese
1 cup shredded mozzarella cheese
1 lb. Italian sausage
1/2 cup chopped onion
1 (6-ounce) can Italian tomato paste
1 cup water
Cook spaghetti noodles in boiling, salted water for shortest time recommended on package. Drain. Mix warm spaghetti with eggs, parmesan, butter and parsley. Press into round greased foil pan.
Mix sour cream and cream cheese. Spread on top of spaghetti crust. Sprinkle with mozzarella.
Brown sausage with onion. Add tomato paste and water. Simmer 10 minutes. Pour on top of cheese. Cover, label and freeze. 6 servings.
To serve: Thaw. Bake, covered, for 45 minutes at 350 F. Uncover and top with mozzarella. Bake 5 minutes.
Cathi Litzenberger is The Morning Star’s longtime food columnist who writes every Wednesday and one Sunday per month.
