Originally Posted by ssgramma
Sounds good!
I love having a great big kitchen day or two now and then to keep the freezers full. Plus we send some over to 88 y.o. MIL. I love having choices that whip up quick since you already did the majority of the work!
That machaca is also good on nachos or in a quesadilla.
If you like spicy too then try boneless chicken breasts in the crockpot with hot enchilada sauce and cream of chicken soup. It's good for Arroz can Pollo or shredded for any of the other mentioned preps. I do a 6 lb bag of chicken from Sam's with 2 cans of each and add 1 can diced green chilis.
Just bag it for the freezer as you like. I shred some with a little sauce and then bag up the extra sauce seperately so I can do whatever with it.
Forgot to say it's winter here again too :-(
Are you truly a native Kentuckian or did you move there from another state? When I lived in Scottsville Ky., (graduated from High School there) in 1961, no one from that area knew anything about Enchilada's , green chiles, plain old chili or any other southwestern food. I have an ex sister in law and a niece and her family that live in Scottsville.