#MEwx Sun, cool temps and a Chicken Enchiladas Freezer Meal

Good morning Augusta.

I’ve put up a Ambient WS 5000 weather station where you can view real time readings online here.

This morning we have partly sunny skies with highs around 60°F. Winds are light and variable.

Tonight we’ll have partly cloudy conditions with lows in the lower 40s. Winds will be light and variable.

We didn’t receive any rain here over the past 24 hours.

The wind is East Northeast between  2.0 MPH and 3.4 MPH.

The Relative pressure is 30.02, the Absolute pressure is 29.82 and rising with a weather graphic indicating sun and clouds.

The  outdoor temperature is 32.2°F, the dew point is 32.0°F, the heat index is 32.2°F and the humidity is 99%.

Visibility is 10.0 miles / 16.1 kilometers with mostly sunny skies.

The UV index is 0 placing the average person at low risk, the solar radiation reading is 25.6W/m2, the moon phase is waxing gibbous and the moon is 66.6% illuminated. Sunrise is 6:41 AM, sunset is 6:16 PM, moonrise is 11:06 PM, Moonset is 11:53 PM and we’ll have 11 hours 35 minutes of daylight today.

Our next Full Moon will be on October 9 and our next new moon will be on October 25.

 

Dawn’s Chicken Enchiladas Freezer Meal

Ingredients

Meat Mixture:

3 Tbs Oil

1 medium onion, chopped

2 4 oz. cans chopped green chilies

5 Cups cooked and shredded chicken

3 pkg taco seasoning

2 Cups water

 Cheese Mixture:

1 1/2 Cups Cottage Cheese

1/2 Cup Sour Cream

Salt & Pepper

20 8'' Tortillas

4 Cups shredded Monterey jack cheese

3 10 oz. cans red enchilada sauce

 

Directions:

In a large skillet heat oil and sauté onions and chilies until cooked. Add chicken, taco seasoning and water. Simmer until liquid evaporates. Set aside. In a medium bowl mix cottage cheese, sour cream, salt and pepper. Season to taste. Set Aside. Measure out 2 cups shredded cheese and set aside.

 

Assemble: Heat tortillas in microwave - wrap in a damp paper towel and heat. Spoon 3 heaping tablespoons of meat onto tortilla and 2T cheese mixture onto meat. Top with heaping Tablespoon of shredded cheese. Roll and place in baking dish. Cover and freeze. Place remaining shredded cheese that was set aside in a plastic bag and freeze with the meal. This makes 3 9x13 pans of enchiladas. Divide the cheese evenly among the three meals.

 

Cooking Day: Remove pan and place in fridge to thaw the morning of cooking. Preheat oven to 350 degrees. Pour one can enchilada sauce over top and sprinkle the bag of shredded cheese over top. Bake uncovered 20-30 minutes until heated through. This recipe makes 3 9x13 pans of enchiladas.