#MEwx Chicken Enchiladas with warmer temps and some clouds

Good morning Augusta

I have an Ambient WS 5000 weather station broadcasting live where you can view real time weather readings from it by clicking here.

This morning it is mostly sunny with highs in the mid 40s. Winds are light and variable.

Tonight we’ll have mostly clear skies during evening hours becoming partly cloudy. Lows in the upper 20s with light and variable winds.

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

The wind is West between 2.7 MPH and 6.0 MPH.

The Relative pressure is 30.14, the Absolute pressure is 29.94 and rising with a weather graphic indicating sun and clouds.

Our humidity is 75%, the temperature is 30.2°F, the dew point is 22.9°F and it feels like   30.2°F.

Visibility is 10.0 miles / 16.1 kilometers with partly cloudy skies.

The UV index is 1 placing the average person at low risk and the solar radiation reading is 108.8.W/m2. Sunrise is 7:18 AM, sunset is 5:29 PM and we’ll have 10 hours 11 minutes of daylight today. Moonrise is 8:50 PM and Moonset is  12:43 PM. The moon phase is waning Gibbous and is 79% illuminated. Our next Full Moon is on November 27 and our next new moon will be on November 13.

 

Now that the weather has turned cool, it’s time to get back to easy, nutritious and “reasonably priced” meals to fill up the kids.

Dawn’s Chicken Enchiladas Freezer Meal Recipe

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

 

Instructions

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.