When I started brainstorming my list of dishes to freeze before the baby comes, enchiladas were one of the first new things I added. I’ve frozen lasagna and taquitos before, so those were naturally at the top of my entrees list. Enchiladas came immediately after. We love our tacos, and they are in a regular rotation on our menu, but enchiladas often have very similar flavor profiles to tacos. And while I could easily freeze some taco filling, it is going to be easier to reheat frozen enchiladas than it will be to assemble tacos when we’re taking care of a newborn (and probably less messy to eat one-handed, as well!). So I got to experimenting.
I couldn’t decide whether or not I needed to leave off the enchilada sauce before freezing. I was a little worried that the acidity of the tomato-based sauce would eat away at the aluminum foil, or that the sauce would pick up a “tinny” flavor in the freezer. So I tested two freezing methods, and froze half the enchiladas with sauce, and half without. Before I reheated the dish, I added enchilada sauce to the other half, and topped both sides with cheese.
(I definitely recommend freezing the enchiladas without any of the cheese that goes on top if you can. Cheese has a tendency to separate during freezing, so you could end up with a watery mess when you reheat them later. It only takes a few minutes to add shredded cheese before you cook up the enchiladas, and as a bonus, the cheese will brown more nicely if it wasn’t frozen first. )
I did notice that the sauce separated a bit in the freezer, and developed some ice crystals that I didn’t see on the enchiladas that were frozen without sauce. It wasn’t a huge deal, and it wasn’t particularly noticeable after baking. However, I could see it becoming more of a problem as more ice develops if you freeze the enchiladas for a longer period of time. Plus, there was a faint metallic taste to the sauce that had been frozen, which likely has to do with the interaction between the aluminum foil and acidic enchilada sauce. In the end, I think I’d prefer to freeze any future enchiladas without sauce, and then just add it right before baking.
It depends on your personal preference! I prefer to freeze uncooked enchiladas, then bake them just before serving. This preserves the texture of the enchiladas, whereas freezing cooked enchiladas often results in soggy or rubbery tortillas.
NOTE: If you are using glass or ceramic pans, stick them in the cold oven before you turn on the heat. That way, the pans can gradually heat up and won’t crack from the shock of a big temperature change! Just add a few additional minutes to your baking time to adjust for the slow warm-up.
I did notice that the sauce separated a bit in the freezer, and developed some ice crystals that I didn’t see on the enchiladas that were frozen without sauce. It wasn’t a huge deal, and it wasn’t particularly noticeable after baking. However, I could see it becoming more of a problem as more ice develops if you freeze the enchiladas for a longer period of time. Plus, there was a faint metallic taste to the sauce that had been frozen, which likely has to do with the interaction between the aluminum foil and acidic enchilada sauce. In the end, I think I’d prefer to freeze any future enchiladas without sauce, and then just add it right before baking.
I couldn’t decide whether or not I needed to leave off the enchilada sauce before freezing. I was a little worried that the acidity of the tomato-based sauce would eat away at the aluminum foil, or that the sauce would pick up a “tinny” flavor in the freezer. So I tested two freezing methods, and froze half the enchiladas with sauce, and half without. Before I reheated the dish, I added enchilada sauce to the other half, and topped both sides with cheese.
If you are lining a pan with aluminum foil: Cover the enchiladas with another piece of foil and pinch the edges of the top piece together with the edges of the bottom piece to create a packet, squeezing out the air as you go. Slide the entire pan in the freezer. When the enchiladas are frozen solid, lift the foil packet out of the pan and leave just the packet in the freezer. Now your pan is free to use again!
Freezing enchiladas is a fantastic way to prepare a delicious meal ahead of time, perfect for those busy days when you just don’t have the time or energy to cook from scratch. Through my experiments, I’ve found that freezing enchiladas without the sauce and cheese yields the best results, preserving the taste and texture of the dish.
Simply assemble your enchiladas ahead of time and freeze. IT GOES STRAIGHT FROM FREEZER TO OVEN! No dishes required!
So it literally goes straight from freezer to oven at 375 degrees F for 25-30 minutes.
But what I really like about this recipe is how you can make individual portions and throw it in the freezer.
3 EASY Freezer Meals | How To Freeze Enchiladas | Simply Mamá Cooks
FAQ
Can you freeze enchiladas uncooked?
How do you store unbaked enchiladas?
Will enchiladas get soggy if made ahead of time?
What is the best way to reheat frozen enchiladas?
Can enchiladas be frozen?
Line your baking pan with parchment paper. Be sure to take the parchment paper up the sides of the pan to make removing the enchiladas later much easier. Assemble the enchiladas in the lined baking dish as the recipe instructs. Cover the pan with foil, then freeze until completely firm (this could take up to 3 hours). This is called flash freezing.
Can you freeze enchiladas without foil?
Be sure to label the dishes with what they are, when they were made and how to reheat them. If you are using disposable aluminum pans or your regular baking pans without foil: Press a piece of plastic wrap against the surface of the enchiladas, then cover with a lid or piece of foil. Freeze.
How long do enchiladas last in the freezer?
Enchiladas can hold their taste and texture well in the freezer for up to 3 months if stored correctly. If left longer than this, they will still be fine to be eaten, but freezer burn and ice crystals can ruin the quality of the enchiladas quite a bit.
Can You reheat frozen enchiladas?
To reheat a frozen casserole of enchiladas using the microwave, place it in a microwave-safe dish and heat it for around 3 minutes. Turn the casserole every 1 minute to allow even heating. Make sure that you check its interior before you serve it.