Alright, I’m on a roll. I got the chicken cooked in the slow cooker last night and had the chicken stock cooking in that same slow cooker all day. It’s now cooling down and going into the fridge overnight so I can skim the fat off the top. That will go into the freezer containers tomorrow.
The main plan was to have the slow cooker chicken but then everyone decided they wanted pulled pork sandwiches so it was repurposed to a different meal.
As I said in the new weekly cooking challenge I had sauteed the onions for the chicken encilantrada when I did some other sauteing. It was so easy to fix up three bags of the encilantrada to finish up the 20 minutes of cooking later.
Instead of the chicken meal I had some leftover white enchilada sauce to use up from last nights dinner. So I used the last of the shredded chicken to make a pan of enchiladas.
There’s now 4 meals in the freezer and ready to go. Woo, I’m doing this on the fly and I HATE THAT! I’m literally posting on the night of cook day, doctoring up the pics and getting it out. This is crazy fun. I didn’t get it out before midnight for you on the east coast, but I’m PST so I got a few minutes in there.
Tommorrow I’ll post the pork recipes.
