Make Ahead Tacos

Erin,

Lunch time during the week is a crazy time around here. If I forget to make enough of last night's dinner or we end up eating more than I thought, we have nothing for lunch the next day and we end up going out to eat. I get so fed up when we have to resort to eating out for lunch because the cost can add up  quickly -- especially in the city! Anyway, I was researching some ideas and skimming Pinterest and combined a few of my own ideas and Viola! Make ahead tacos!!

Basically, the idea is to make a bunch of tacos ahead of time, wrap them up in foil individually, and throw them in the freezer! If we don't have anything for lunch or the fridge is empty on a Saturday, just take out a taco from the freezer, wrap it in a paper towel and heat in the microwave for 1-2 minutes. Instant lunch!

I have even expanded this idea and now I am trying to come up with a similar idea for breakfast sandwiches -- stay tuned!

Chicken Tacos - Lunch

Ingredients:
5 frozen chicken breasts
1 can enchilada sauce
Taco seasoning
Tortillas
Mexican Cheese (shredded)

Directions:
1. In a crockpot, combine chicken breasts, enchilada sauce, and taco seasoning. Cook on low for 5-6 hours.  Shred the chicken and continue to cook for another hour
2. When the chicken is finished, lay a tortilla flat and place a spoonful of chicken in the middle and top with cheese. Roll up the tortilla and wrap in foil. Combine a handful of tacos in a gallon size ziploc and freeze!

(This recipe makes between 20-30 tacos!)

I also varied the recipe a bit when I ran out of chicken but still had left over cheese and tortillas -- I did the exact same thing but with refried beans to make bean and cheese tacos! I used the refried beans recipe on this site, topped with cheese, rolled up, wrapped in foil and froze!

I know, I know, I am a genius ;)