.png){kind=small}
If you've never experienced harvest, I'll just say that it is a whirlwind. Everyone stays busy, and has different jobs. One job I enjoy is making freezer meals, so I figured I'd share one of our favorites (beef and rice enchiladas) with you!
I love this meal because its easy to make, affordable, and stretches a long way. I start with this recipe from The Blond Cook for my beef roasts. The only change I made was to put the roasts in a crockpot for 10-12 hours on low, then shred them in the crockpot. While shredding I am able to remove most of the excess fat. Then I just stick the crockpot of shredded deliciousness into the fridge to cool overnight. I ended up using 5# of arm roast for this year's meal and did not adjust the broth/seasoning ratio at all and it worked great!
Next comes the rice. I used two boxes of Mexican Rice-a-Roni (it's the best.. I won't deny loving it..) and prepared it using the recipe from Adventures of a Nurse. I love making the boxed rice in my instant pot because it gives me time to do other jobs around the house while it cooks. For two boxes, I just doubled her recipe, but did not double the time. It does look like there's excess liquid when you open the lid after doing the pressure release, but I also cool this overnight and that excess liquid helps when I scoop it the next day!
After the rice and meat are cooled, comes assembly. I just get a stack of tortillas (we love the Mission Burrito size), and then add rice and meat in a line down the center, roll them up, and put them in the pan. Once the pan is full, I top it with a mild enchilada sauce and shredded cheese. We label and freeze them, then when we are ready to use them, we just thaw them out in the fridge for the day (or overnight) and bake them at 350 degrees for roughly 30 minutes or until they are all the way hot.
