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As a working mother of two, I know how difficult it can be to whip up an entire nutritious dinner for my family every single night.

That’s why I’m making a series on meals that can be prepared in advance and frozen. All you need to do when you get home after a long day is take dinner out of the freezer and pop it in the oven. It couldn’t possibly be easier.

I’ve already shown you how to make stuffed peppers and meatloaf. Now, it’s time for one of my family’s favorite dinners — homemade enchiladas.


First, you make the sauce. Then, you roll beef in corn tortillas, and top them with the sauce and some shredded cheese.

You’ll need:

Enchilada sauce

  • 4 tablespoons canola oil
  • 4 tablespoons flour
  • ½ teaspoon oregano
  • ½ teaspoon cumin
  • ½ teaspoon cayenne pepper
  • 8 tablespoons chili powder
  • 1 teaspoon garlic powder
  • Chicken broth

Enchiladas

  • 2 cups sauce
  • 2 pounds shredded beef
  • Corn tortillas
  • 3 cups shredded cheese + 1 more cup for topping enchiladas

This recipe makes so many enchiladas — enough for several meals! They can be frozen up to six months.

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