I was working late tonight so dinner had to be something that could be put together quickly – or at least made ahead to some degree. Enchiladas, always a family favorite, fit the bill. I made the enchilada sauce yesterday (this is the best homemade enchilada sauce recipe I have found to date) as well as the rice. That left just a few steps left to whip up tonight’s meal. I usually make a large number of enchiladas and freeze the extras (before baking or adding sauce) on a baking sheet. Once frozen, I toss them into a freezer bag for dinner another night. Here was tonight’s menu:
Fresh mango cubes mixed with a can of crushed pineapple
Green salad
Oatmeal Raisin cookies