Freezer-friendly recipes for fall

Sometimes, the days when you “need” to cook do not line up with the days you have time to cook. Here are two recipes that can be prepared and frozen in advance, to be taken out and cooked whenever. PS: We’ll reveal another recipe from Haley on Instagram @mschristianmag this month!

Kitchen Tune-Up



Chicken Enchiladas


  • 2 tablespoons oil2 tablespoons minced garlic
  • 1 (4-ounce) can chopped green chilies
  • 1 (15-ounce) can tomato sauce
  • 1 cup chicken broth
  • 1 teaspoon oregano, dried
  • 3/4 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon chipotle chili powder (optional)
  • 1 teaspoon salt
  • 1/2teaspoon pepper


  • 2 tablespoons oil
  • 1 tablespoon minced garlic
  • 1 medium onion, chopped
  • 2 1/2cups shredded chicken
  • 1 can yellow corn, drained
  • 1 can black beans, drained/rinsed
  • 1/2 teaspoon cumin
  • 1teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups shredded cheddar
  • 20 small flour tortilla shells


     Start with the sauce. Add oil to a medium saucepan and heat. Once heated, add garlic and simmer until fragrant. Add chopped chilies, tomato sauce, broth, oregano and spices. Bring to a simmer and let simmer 7-10 minutes until slightly thickened.

     To make filling: In a large sauté pan, add oil and heat. Once heated, add chopped onion and garlic. Cook until translucent. Add chicken, beans, corn, spices and 1/2-cup sauce. Let warm together 2 minutes.

     To make enchiladas: Take 1 tortilla, add 3–4 tablespoons of meat mixture to the center, and sprinkle about 1 tablespoon cheese over top. Roll up tortilla and place seam side down starting at one side of a 9×13” (or two 8×8”) baking dish. Repeat until pan is full or all of the mixture/tortillas are used. Cover with remainder of sauce, and sprinkle cheese over top.

     To bake immediately: Preheat oven to 350 degrees. Bake enchiladas 25 minutes, then broil on HIGH for 1 minute.

     To freeze: Wrap prepared enchiladas tightly in plastic wrap, then cover with foil. Freeze for up to 6 months until ready to cook. Thaw in fridge overnight. Bake at 350 degrees for 30-40 minutes until warmed through and cheese is melty.

Makes 18-20 small enchiladas.


Beef Stew

  • 1 pound stew meat, cubed
  • 3 large carrots, chopped
  • 3 to 4 Yukon gold potatoes, cubed
  • 1 medium onion, chopped
  • 1 (15-ounce) can beef stock
  • 1 (8-ounce) can tomato sauce
  • 2 bay leaves
  • 1 tablespoon minced garlic
  • Salt and pepper to taste
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • Prepared rice


     To cook immediately: Add first 4 ingredients to a slow cooker along with beef stock, tomato sauce, bay leaves, garlic, salt and pepper. Turn cooker on low for 8 hours or high for 4 hours. Thirty minutes before end of cook time, add cornstarch and water into a cup and whisk together. Pour into slow cooker to finish cooking. This will help thicken the au jus. Serve over prepared rice!

      To freeze: Place first 4 ingredients into a large freezer zip-top bag, and freeze until ready to cook, then follow above instructions. (No thaw time needed.)

Pro-Life Mississippi