Creamy Salsa Enchiladas – Freezer Cooking Week One

How’s the freezer cooking challenge going for you at this point?  Hopefully you’ve got your groceries purchased, browned your hamburger meat, and put together your first casseroles:

If you haven’t checked all this off the list at this point, no problem.  Feel free to jump in on the challenge at any time!

Today, we’ll continue on with the next phase of our freezer cooking for this week.  Get ready to make Creamy Salsa Enchilada Casserole (recipe in Let’s Do This! eCourse, Lesson 2).  Or if you prefer, you can make the Cheesy Salsa Enchiladas version of this recipe.

If you already have your meat browned, this is going to be a very easy day for you!  Simply scoop out two pounds worth of cooked meat, stir in salsa, sour cream, and spices – and put your casseroles together according to directions.  You can cover and label one casserole to put into the freezer.  Then, plan to serve the remaining casserole for dinner tonight along with some yummy fruit and veggie sides!

creamy salsa enchiladas 2

We actually already ate both of the Creamy Salsa Enchilada Casseroles I made when guests came over on Sunday after church.  Freezer cooking is meant to be shared, right?  This made for a super simple meal for company.

creamy salsa enchiladas

A note about cooking your frozen casseroles when you need them:  My favorite way to cook a frozen casserole is to put it directly into a cold oven in its frozen state, turn the oven on to 250° and let the casserole thaw/cook for about three hours.  So easy!

Okay, head on into your kitchen to get these casseroles made.  Stay tuned for one more freezer cooking assignment coming up this week.  Here’s the run-down of our remaining plans.  Then next week we’ll focus on Chicken Recipes!

Just a reminder, Let’s Do This! eCourse and {Healthy} Make-Ahead Meals and Snacks eBook are discounted to just $5 for the whole package.

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Comments

  1. Kellie says

    I was wondering if you knew of a salsa recipe. Salsa is expensive in Australia being nearly $5 for a little jar that has about one cup. It is something I would like to make myself but I don’t know much about it. If you have any suggestions I would be most grateful.

    [Reply]

    Laura Reply:

    I’m not able to share my salsa recipe (http://heavenlyhomemakers.com/the-story-of-my-moms-salsa-and-why-i-cant-share-my-salsa-recipe), but I’m sure a google search will turn up something tasty. :)

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  2. Christina says

    Is Paypal the only way to buy your e-books? I got rid of my account when the company said someone tried to hack it.

    [Reply]

    Laura Reply:

    Email me (laura at heavenlyhomemakers.com) and we can talk about other options. :)

    [Reply]

  3. says

    Laura! Your freezer meals all look SO delicious! But since I can’t eat rice or pasteurized cheese, alas I can’t try them! =( Maybe they would work with millet? Thank you sooo much for the tip about how to thaw a casserole! I make eggplant lasagna (with raw cheeses!) ahead and freeze it, but hadn’t figured out a good way to thaw it! This should do the trick nicely. Now to go get it out of the freezer… ;-)

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  4. Sara says

    I made the Cheesy Beef and Rice and Cheeseburger casseroles last night. I do not own enough 9×13 dishes to put them in the freezer, but I mixed them up and put them in ziploc bags with the cheese in a separate bag. When I’m ready to cook them, I will thaw, then spread in a 9×13 pan, sprinkle the cheese and bake. I think it should work great. I’m so excited to get my freezer filled again. New recipes makes it fun, too! Thanks!

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  5. Karen says

    I made two of the Creamy Salsa Enchilada Casserole yesterday. Everyone loved the one that I served for dinner. I’m glad you reminded us of this recipe from the “Let’s Do It Right e-course.” I need to keep this recipe in our regular circulation as it is easy to make, economical, and enjoyed by all.

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  6. Christine says

    Will you make a button/link to the freezer cooking weeks 1-4? It will make it easier to find all the recipes and your wonderful advice.

    [Reply]

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