Freezing home made enchillada question (frozen, shrimp, crunchy, creamy)

[evening sun]

I plan on making a bunch of enchiladas later this week. Should I freeze them in the sauce, or freeze the sauce in a separate container?

[Threestep2]

I freeze them individually, heat them in the air fryer until they are crunchy and serve sauce on the side.

[evening sun]

Thanks, that sounds like a good idea.

[Bellacatahoula]

When we make enchiladas we make a double or triple batch and freeze in portions with sauce. I really like the soft corn tortilla texture that the sauce lends to the enchiladas. All a personal choice but to be honest enchiladas are great either way!

[ABQConvict]

Originally Posted by Threestep2

I freeze them individually, heat them in the air fryer until they are crunchy and serve sauce on the side.

That sounds like flautas/taquitos.

The word enchilada means 'covered in chile pepper sauce'

[oregonwoodsmoke]

Make the pan of enchiladas and cook it just until the cheese melts. That wiIl keep them from falling apart. Then cool, wrap, and freeze.

I make mine in a silicone pan and freeze it right in the pan. Once the enchiladas are frozen solid, the silicone pan peels right off and I wrap the enchiladas in freezer paper.

When I'm ready to cook, remove the paper and the block of enchiladas fit perfectly back into the silicone pan.

At turkey time, I will make several pans of turkey enchiladas to put into the freezer.

[Cantabridgienne]

Originally Posted by Threestep2

I freeze them individually, heat them in the air fryer until they are crunchy and serve sauce on the side.

Crunchy enchiladas with sauce on the side....wha....?

[evening sun]

Originally Posted by oregonwoodsmoke

Make the pan of enchiladas and cook it just until the cheese melts. That wiIl keep them from falling apart. Then cool, wrap, and freeze.

I make mine in a silicone pan and freeze it right in the pan. Once the enchiladas are frozen solid, the silicone pan peels right off and I wrap the enchiladas in freezer paper.

When I'm ready to cook, remove the paper and the block of enchiladas fit perfectly back into the silicone pan.

At turkey time, I will make several pans of turkey enchiladas to put into the freezer.

Thanks, I think this is what I will do.

[SATX56]

I make enchiladas often but we'll eat leftovers the next day. We never freeze anything other than extra sauce. But I would suggest if not using shredded cheese to fry your corn tortillas a second or two each side. Then slice strips of cheese from block cheese. Wait for the tortillas to cool and then roll a strip of cheese up tightly in each tortilla. Pack them into a ziplock or whatever container will fit in your freezer. Put your sauce in a separate ziplock.



When ready to eat set out to defrost. Then place the enchiladas in a casserole dish with a little sauce on the bottom and pour the rest on top. Cover with more grated/shredded cheese. Heat until bubbly and cheese in tortillas has melted.

Voila..

[gentlearts]

I just had some shrimp enchiladas from the freezer last night, and they were great. I had individually wrapped them in plastic wrap, in sauce. I placed them frozen into a casserole and covered it with foil, and baked until hot. Perhaps corn tortillas in red sauce would turn out differently. These were flour tortillas in a creamy cheese and green chilis sauce.