Freezer meals are a life saver not only with a new baby, but with the full schedules the school and holiday seasons bring. Some of our freezer favorites are muffins and cookie dough. Any time I make a batch of muffins, I double it and place half of the cooked muffins into zip lock bags and freeze for another morning. Then I just pull them out the night before. I do the same with cookies, except I freeze the already-scooped cookie dough balls. With these, its best to flash freeze the dough and then bag them. All you have to do is add 1-2 minutes to the regular baking time.
As far as meals go, we love baked ziti, soups, homemade hot pockets and taquitos. The taquito recipe I’m sharing today is simple, quick and packed with flavor. It is also customizable depending on your family’s preferences. I fill mine full so that with a side salad or vegetable, they make a whole meal. But you’re welcome to add less filling and use them as appetizers.
Taquitos
1 (oz) package cream cheese, softened
½ c. enchilada sauce, I used red but green is also delicious
1 (4oz) can diced mild green chilies
1 ½ c. day old rice, or cold rice
1lb shredded chicken
1c. sharp cheddar cheese, shredded
¼ tsp. salt
¼ tsp. pepper
½ tsp. garlic powder
½ tsp. onion powder
¼ tsp. cumin
8-10 medium flour or corn tortillas
Olive oil/cooking spray
Directions:
- In a stand mixer bowl, or using a hand mixer beat cream cheese until smooth. Add enchilada sauce and green chilies and whip until mixed and smooth. Add rice, chicken, cheese and spices then mix until well combined.
- Spread roughly ½- ¾ c. of mixture onto each tortilla in a line down the middle. Roll tightly making sure to leave a little room for the mixture to spread. Continue this with each tortilla, until mixture is gone.
- If baking fresh brush taquitos with olive oil or spray tops with cooking spray. Bake at 425 degrees for 10-12 minutes
- Now if freezing these, place all rolled taquitos in a single layer in a freezer plastic bag. Write the date on the bag. They will last in the freezer for 4-6 months. I also recommend writing the baking instructions on the bag, which are brush taquitos with olive oil and bake at 425 degrees for 15-20 minutes.