Freezer enchiladas

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Let me start by saying, I felt like such a badass today! I simultaneously made dinner and prepped freezer enchiladas... with a baby! While on Corona-lockdown! 

Okay, now that that's out of the way. Freezer enchiladas. Pictures coming soon.

Shredded chicken
Enchilada sauce (I prefer green, but that's just me)
Cheese
Tortillas

Pop open your enchilada sauce. Pour a little sauce in the bottom of your pan and also mix a little bit into the chicken. Spread some chicken along the middle of a tortilla (just like you would for a burrito, but pretty much to the ends). Sprinkle with shredded cheese. Roll up like a burrito, but with the ends open. Put in saucy pan with the seam down or to the side so it won't unroll. Repeat. Once all of your enchiladas are nestled together in the pan, pour more sauce over the top. Sprinkle with more shredded cheese. 

For immediate consumption: bake for 15 minutes at 400° then broil for about 5 minutes to crisp up the cheese on top.

To freeze for later: wrap with plastic wrap and aluminum foil, pushing them close to the surface of the food to remove as much air as possible. Defrost in the fridge before eating, then follow the directions above.

I usually make a batch of these in my favorite 8x8 Pyrex pan that has its very own lid (love!) to eat right away, but I REALLY needed to cook the ground beef that was in the fridge. Ya know?

Accidental Housewife

For the past several weeks, I have found myself to be an accidental housewife. Which essentially means I have been on a hiatus from working. Which has been fantastic.

Contrary to the popular mythology, I have not been getting into screaming matches with other housewives. Nor have I been sitting around in pajamas drinking mimosas and eating bonbons.

I've been busy getting things done. In addition to coordinating all of our appliance deliveries and making sure none of them frightened the dog, I've finished unpacking (mostly). I've made countless trips to home improvement stores to get things for the house, the yard, and the water feature that is still balanced precariously between hot tub, pond, and primordial sludge. I've planted vegetables and waged war on the critters trying to eat them. I've cleaned up after the cat when he nabs the critters (three mice, a lizard, and a young squirrel, to date. Unfortunately, no gophers).

I've also been preparing for the end of my time as an accidental housewife. At some point, I will have to rejoin the workforce. Probably sooner rather than later. And I want to simplify my (and my hubby's) life for when that happens.

I've come across a trend called freezer meals. Basically, you prepare a meal (preferably from scratch) and then freeze it for later, to be thawed, heated, and eaten when you have less time to make dinner but still want a delicious home-cooked meal. A delicious home-cooked meal is more or less a nightly occurrence on the Mountain, because, oddly enough, no restaurants are willing to deliver. Which is probably going to keep us healthier in the long run.