Recipes | 25 January 2018Make-Ahead Quick and Easy Cheese Enchiladas Share article facebook twitter google pinterest We love make-ahead meals. They’re perfect for busy nights and help you avoid grabbing fast food or ordering takeout during the week. This recipe for enchiladas from Not Your Mother’s Make-Ahead and Freeze Cookbook, Revised and Expanded Edition is easy so to whip up and throw in the freezer. Thaw them out, throw them in the oven for 15 minutes and you have the most delicious comfort food meal. Ingredients Vegetable oil, for frying 24 corn tortillas 4 cups (480 g) shredded cheddar and/or Monterey Jack cheese, divided One 28-ounce (784 g) can red enchilada sauce One 2.25-ounce (63 g) can, sliced black olives ¼ cup (25 g) sliced scallions Serves: 8-12 Fill a skillet with vegetable oil to a depth of 1 inch (2.5 cm). Heat over medium heat until the oil shimmers. Fry the tortillas in the hot oil until the texture is a bit leathery but not crisp, 20 to 30 seconds, turning once. Drain the tortillas on paper towels and set aside until cool enough to handle. Grease the baking dishes. Set aside 1 cup (120 g) of cheese. For each enchilada, place a small handful of cheese down the center of each tortilla, roll up, and place, seam side down, in a greased baking dish. Continue until all the tortillas are rolled and the baking dishes are filled. You should be able to fit 12 enchiladas in each dish. Pour the enchilada sauce over the tops of the rolled tortillas. Sprinkle the reserved 1 cup (120g) cheese as well as the olives and scallions over the top. Freezing Instructions: Cover the enchiladas and chill in the refrigerator before freezing. To Thaw and Serve: Thaw the enchiladas in the refrigerator. Preheat the oven to 350°F (180°C or gas mark 4). Bake the enchiladas until they are heated through and the cheese is melted about 15 minutes. You can also bake this directly from the freezer; allow an extra 15 to 30 minutes of baking time. Buy from an Online Retailer US: UK: AU: Kick the fast-food habit! This updated edition of Not Your Mother’s Make-Ahead and Freeze Cookbook has even more batch recipes for busy families on a budget. In today’s fast-paced society fast food can easily take the place of good home cooking. With the help of one of the most underused appliances in most people’s kitchen–the freezer–, anyone can make and preserve about two weeks’ worth of delicious home-cooked meals in a matter of hours! Jessica Fisher’s Not Your Mother’s Make-Ahead and Freeze Cookbook Revised and Expanded Edition provides the key to doing so. Fisher serves up more than 250 recipes for delectable breakfasts, lunches, and dinners with the secret weapon of “batch cooking”, which saves both time and money. This cookbook puts a modern spin on the age-old idea of freezing meals for later and appeals to today’s diverse tastes. You’ll find recipes for not only chicken, beef, and pork, but also fish, shellfish, and vegetarian main courses. Fisher also details how to go about using the freezer to its full potential, giving information on the best freezer bags, how to thaw food safely after it has been frozen, and how to make a multi-week meal plan for your family. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.