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Pam, how much meat do you have? Because I've used Dawn's Creamy Enchilada recipe and frozen

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Joined: Dec 12, 2005


Posted to Thread #30193 at 8:50 pm on Mar 28, 2018

them for later. This works out well for immediate eating, freezing and baking later...and even microwaving if you put it in the right container first (sometimes I'm just stupid and freeze in mini-metal pans).

To add more fiber, add cubed cooked butternut squash and sautéed kale and onions. You can even add black beans.

For the sauce, I've used canned green enchilada sauce and added a small can of whole Hatch green chilies, diced myself. I find the cans with already diced chiles are kindof mushy. The whole ones can be rinsed, dried and then cut to a nice size.


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