Thursday, October 14, 2010

Jen's Frozen Beef Enchiladas

Make ahead meals are something I’ve thought about for a while but haven’t had much success in actually making them. Not because the recipes don’t turn out… but because I previously had no where to store them. When we built our new home six months ago we purchased a deep freezer and my make ahead possibilities seem to be endless. Many people plan make ahead meals when they are getting ready for a new baby. I, however, had a baby eight weeks ago and didn’t do much make ahead meals prior to delivery but rather now, during my maternity leave. I am preparing to return to work full time in a few days and hope to have several make ahead meals ready in the freezer for when I come home from work and still want a home-cooked meal on the table.

Upon searching for make ahead meals, I came across this post at The Sisters’ Café which lists many make ahead meal options. I chose to make Jen’s Frozen Beef Enchiladas. As listed, this recipe’s nutrition facts are as follows:

588 calories

21.3 g fat

55.3 g carbohydrate

3.7 g fiber

41.2 g protein

My husband and I really enjoyed these enchiladas, and I’m looking forward to when we have the second frozen portion in the future.

As a main dish, this isn’t too bad for fat or calories. But if you are trying to watch your waistline, every little bit makes a difference! I only made two small substitutions. I decreased the portion of meat and added a can of black beans for protein and added fiber, without the additional fat of meat. I also substituted 2% cheese as I often do in recipes. When cutting the fat in cheese, 2% typically cooks similarly to its full fat counterpart and I rarely notice a change in taste. Fat free cheese, however, I NEVER recommend. It doesn’t taste cheesy and it doesn’t melt – not exactly what I want on my enchiladas!

Jen’s Frozen Beef Enchiladas – BETTER

1 pound eye of round beef

1 can red enchilada sauce

1 ½ cups shredded 2% cheese

1 can diced green chilies

1 can black beans, rinsed and drained

15 7-8” tortillas

1 additional can red enchilada sauce

½ c. shredded 2% cheese

Leave the roast in crock pot all day with a cup of water. After about 5-7 hours on high heat, it should shred pretty easily.

Add one can red enchilada sauce, 1 ½ c. cheese, green chilies, and drained black beans to shredded beef. Put meat mixture in tortilla and wrap. Place in a freezer bag. When ready to bake, put in baking dish (10 fit in a 9x13, 5 fit in an 8x8). Pour additional can of enchilada sauce on top and sprinkle with ½ c. cheese. Bake at 350 degrees for 35-40 minutes.

529 calories

13.1 g fat

63.2 g carbohydrate

6.5 g fiber

37.4 g protein

1 comment:

  1. I'm glad you liked these when you tried them out! Great idea about the black beans. I'm going to have to try that next time. My family loves beans, so I'm sure it would be a hit.... Thanks for the idea! :)