My fiancé and I are getting ready to welcome our first baby in less than a month! Now that we're in the final countdown, I'm focused on filling our freezer with easy, nourishing meals that just need to be warmed up postpartum.

This week, I made Chicken Enchiladas. Find the recipe below! This is a great one to double - have it for dinner now and freeze the other half for later.

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Chicken Enchiladas

You Need:

• Gallon-size freezer bags
• Instant pot or slow cooker
• Optional but nice: veggie chopper

Ingredients:

• 1/2 diced onion
• 2 (14.5-ounce) cans tomato sauce
• 1 teaspoon salt
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1.5-2 lbs boneless chicken breasts

Instructions:

1. Label your bag now - what it is, when to eat it by (freeze for up to 3 months), and instructions when ready to cook (see below).
2. Add diced onion, tomato sauce, and spices to a slow cooker.
3. Add chicken breast, and stir into the sauce.
4. Slow cook on high for 3.5-4 hours, or low for 6-7 hours.
5. Once chicken is cooked, shred and let cool completely.
6. Bag and freeze flat.

When ready to cook:

1. Defrost, and reheat on the stove or in the microwave.
2. Serve: on tortillas, with hot sauce and lime juice, covered in cheese... whatever your heart desires!