Hey guys! The recipes in this post are definitely out of the norm for me BUT I got a special request from one of my sweet and die hard followers for a couple of freezer meals. I couldn’t resist 🙂 These are recipes that I would normally throw together on a night when I need to get dinner on the table quickly because they use very few ingredients and everything is pretty much store bought. Some of the best meals are the easiet meals and kids seem to love them! Check out some cooking notes below before we jump into the recipe.
Enchilada Cooking Notes:
Enchiladas: I normally add diced green chilies and diced tomatoes to the chicken mixture but I didn’t have any on hand. It helps to bulk up the meal and add some veggies.
Shredded Chicken: I can usually get a cooked rotisserie chicken from the market for $5 so its super easy to run in and grab one when I’m making a recipe that calls for shredded chicken. I’m using chicken but you could totally use any meat you want. **I recommend Chicken** You could also use chicken thighs or breast.
Enchilada Sauce: I’m using red enchilada sauce in this recipe but I alternate between red and green. It’s totally up to you.
Ravioli & Spinach Cooking Notes:
Ravioli: I used fresh cheese ravioli but feel free to use any flavor you want and frozen if that’s all you can find. I also used to 9 oz packages but you’ll want to come as close to 18-20 oz of ravioli as possible.
Spinach: I used fresh baby spinach in this recipe. I love the freshness it brings.
Italian Sausage: I used ground italian sausage in this recipe. You could use whole italian sausage or any meat you prefer.
Alfredo Sauce: I used a basic store bought alfredo sauce for this recipe. Quick and easy.
Freezer/Plan Ahead Meals
Notes
Don’t be afraid to use the broiler to add a bit of color to your cheese on both dishes. Just make sure to watch it and not let it burn
Make sure everything is fully cooked through before serving.
Ingredients
Freezer Enchiladas
- 10 oz Can Red or Green Enchilada Sauce
- 1 Whole Rotisserie Chicken (Shredded)
- 10 6 inch Tortillas
- 10.5 oz Cream of Chicken Soup
- 1/2 cup Sour Cream
- 4 oz Diced Green Chilies
- 1 oz Diced Tomatoes
- 3/4 cup Shredded Mexican Cheese (For Filling)
- 1 1/4 cups Shredded Mexican Cheese (For Topping)
- 1 tbsp Taco Seasoning
- Salt + Pepper to Taste
- 2 tbsp Chopped Cilantro
Freezer Ravioli & Spinach Alfredo
- 2 packs Cheese Ravioli (9 oz each)
- 1 lb Ground Pork/Italian Sausage
- 2 cups Baby Spinach
- 1 Jar Alfredo Sauce
- 1.5 cups Parmesan Cheese
- 1-2 tbsp Italian Seasoning (to taste)
Instructions
Freezer Enchiladas
- In a sauce pan add cream of chicken, sour cream, enchilada sauce, and seasoning. Mix until well combined. Bring to a boil and reduce heat to a simmer. Let sauce cook for about 10-15 minutes until sauce begins to thin out. Remove from heat and set aside to cool slightly.
- Pull chicken off of the bone and begin to shred. Continue until the entire chicken is shredded. It should produce about 4 cups of shredded meat.
- Add about 2 cups of the sauce to the shredded meat. Also add chopped cilantro, diced green chilies, and diced tomatoes. Stir until well combined. Make sure you have enough sauce left to cover the tops of the folded enchiladas.
- Add some of the sauce to the bottom of the pan and spread evenly before adding tortillas.
- Once the chicken is mixed well with the sauce and other ingredients add a portion of the mixture to a tortilla and top with shredded cheese before folding.
- Add folded tortilla to the pan and continue until all tortillas are folded. You will have 10 enchiladas.
- Add remaining sauce to the top and sprinkle with more cheese.
- Wrap the dish with plastic wrap to ensure freshness. Make sure to seal tightly.
- You can also cook right away by cooking in the oven at 350 degrees Fahrenheit for 30-35 minutes.
- If freezing preheat oven to 375 degrees Fahrenheit, remove plastic wrap, and cook for 30-35 minutes while covered with foil. Remove foil and cook for an additional 5-10 minutes or until fully cooked through.
Freezer Ravioli & Spinach Alfredo
- In a saucepan cook your ground Italian sausage until fully done. Add spinach and cook until welted. Lastly add alfredo sauce, Italian seasoning, and mix well. Remove from heat and set aside.
- Add sauce to the bottom of your pan and add the first layer of ravioli.
- Add sauce and spread evenly to the top of the ravioli. Next add parmesan cheese and repeat. Add the next layer of ravioli, sauce, and finish with parmesan cheese.
- Wrap with plastic wrap and then foil to ensure freshness and freeze.
- If you are cooking right away preheat oven to 350 degrees Fahrenheit and bake for 30-35 minutes covered with foil until fully heated through.
- If cooking while frozen preheat oven to 400 degrees Fahrenheit for 30 minutes covered with foil and uncovered for 10 minutes or until ravioli is fully cooked through.
