Not Enchiladas TV Dinners 16 oz can refried beans 16 oz can sliced new potatoes 19 oz can enchilada sauce 16 oz can black beans, optional Small package corn or flour tortillas, . 7" size 2 lb package of cheddar or mixed cheese 2 - 4 packs of 7" aluminum pans, round with lids from Dollar Tree Place about a tablespoon of enchilada sauce in bottom of all 8 metal pans. Place a corn tortilla in each pan. Drain potatoes and divide between the pans. Spreading them out across each tortilla. Divide refried beans between the pans. Drain black beans (these are optional and you can substitute any other cooked bean if you wish). Place a handful of cheese in each pan and spread out. Pour a tablespoon or two of enchilada sauce across each pan. Place a second tortilla in each pan and gently press down to even each pan out. Pour another tablespoon or so of sauce over each new tortilla. Place another small handful of cheese in each pan and spread out. If you have any sauce left, divide it between the pans. Place a cover, silver side down, on each pan and crimp edges closed. Label each lid and freeze. Bake at 350F for 30 - 40 minutes to heat through. All ingredients are already cooked, you just need to thaw and heat through before serving. Make sure to date each container. It is funny (scary) how easy you can lose one of these in a freezer ;-). They should be good for up to 3 months in the freezer. This can also be made in a 9x11 baking dish, baked for about 30 minutes until bubbly and served same day. When made this way I consider it more of a Mexican lasagna and usually add drained ground beef and a few sliced olives across the top. Enjoy. Sarah
Posted on: Thu, 22 Aug 2013 19:54:17 +0000
Trending Topics
Recently Viewed Topics
© 2015