Are enchiladas freezeable? and What do you freeze yor casseroles in?

Kflie83

I want to make them this week, but my recipe makes so much! I'd like to freeze half. Does anyone know if they're freezeable? Also, I'd freeze them BEFORE cooking right?

Oh, and what do you usually freeze your casseroles and things in? I don't want to waste money on those aluminum ones, but I also don't really want to have to buy a bunch of extra pans.... what's the best way to do this?

shotzie

I have frozen the filling for enchiladas before. I just put it in a ziploc freezer bag. I didn't try freezing the tortillas. I'm not sure how well those would thaw out. I thawed the filling in the fridge, cut the corner off the bag, and piped it onto fresh tortillas. Then cooked them. It worked great!
ETA: I always make chicken enchiladas and I cook and shred the chicken, add the other ingredients for the filling, then freeze it.

LuckySunshineBaby

Someone on TB linked me this blog a few weeks ago and I went wild in anticipation of a surgery, making 30 freeze ahead meals:

https://erinkristine.blogspot.com/2010/01/freezer-meals.html

 

The tip on using aluminum foil in the bottom of you dishes and then after it's semi-solid, pulling out the foil (insert), wrapping the item in foil on top or folding down, sticking it in a freezer bag was great.  This way, the solid mass fit's your dishes but easy nice and stackable in the freezer:)

HTH

stargirlsheart

I usually cook the casserole first, let it cool completely, then chop it up into portion sized chunks and wrap in foil or press n seal.  This works especially well for things like lasagna that have layers.

mandymack

shotzie:

I have frozen the filling for enchiladas before. I just put it in a ziploc freezer bag. I didn't try freezing the tortillas. I'm not sure how well those would thaw out. I thawed the filling in the fridge, cut the corner off the bag, and piped it onto fresh tortillas. Then cooked them. It worked great!
ETA: I always make chicken enchiladas and I cook and shred the chicken, add the other ingredients for the filling, then freeze it.

Hi there!

I, too just freeze the filling/sauces for meals as I have yet to master keeping tortillas and pasta from being gummy/mushy after thawing and cooking.  I really like Ziploc freezer bags as well and I freeze everything as thin and flat as I can for easy stacking in the freezer.

For things like my meatloaf, once it's assembled into a loaf BEFORE cooking it, I freeze it on Parchment paper (NOTHING sticks to Parchment paper!) til frozen then place in a gallon freezer bag.  Just thaw on Parchment paper and bake!

For things that are cooked and whole, like my turkey meatballs, I cook them and freeze them in one layer on Parchment paper before bagging up in a freezer bag.  This way, they don't freeze into a clump and it's easier to take out one or so at a time to thaw and heat. 

Good luck!