Top with shredded lettuce, sour cream, and salsa.
can (15oz per can)
crushed red pepper flakes
Colby and Monterey jack cheese blend (not needed until day of cooking)
shredded (about one cup)
6” round flour tortillas (not needed until day of cooking)
gallon-sized plastic freezer bag
To Freeze and Cook Later
Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
Add all ingredients to your freezer bag except cheese and tortillas.
Remove as much air as possible, seal, and freeze.
Thaw freezer bag overnight in refrigerator or in water in the morning.
Add contents of freezer bag to your crockpot.
Cook on “low” setting for 4-6 hours.
Stir in 1/4 cup shredded cheese. Remove mixture from crockpot and use to fill tortillas.
Place back in crockpot, seam side down.
Cover with remaining cheese and cook for an additional 10 minutes or until cheese is melted.