Batch Cooking Dinner - Enchilada Edition | Live with Amy Cross

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories while still melting well.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt adds creaminess with fewer calories.

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based option, while canned chicken is more budget-friendly.

enchilada sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: store-bought salsa

Homemade sauce can reduce sodium and additives.

Made enchiladas and baked them for dinner and lunches.

Prepared two trays of enchiladas for dinner size portions.

Used Pyrex containers for storage and mentioned they can go straight to the freezer with the lid on.

Defrosted enchiladas overnight in the refrigerator before cooking.

Mentioned that enchiladas cannot go straight from the freezer into the oven; they need to defrost first.

Made extra pockets of enchiladas in a super cube container for lunch, which can go straight into the air fryer when frozen.

Showed toppings for enchiladas including cilantro, avocado, and green onions.

Described how to keep avocados fresh by storing them with the pit and skin in a jar.

Explained how to regrow green onions in filtered water on the windowsill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens