Last updated on September 10th, 2022 at 09:28 pm
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Do you ever find yourself wanting to not make dinner? You’ve had a busy day and just want to turn on the oven and make something easy that requires little to no effort.
It can be overwhelming most days to try and help the kids with homework, make sure the house is clean, get a delicious meal on the table, and spend quality time with your family. One of the best ways to save yourself time in the kitchen and add time to your day is to prepare meals ahead of time.
If you know you have a day that you can spend more time in the kitchen, you can use this extra time to meal prep for the rest of the week. You can make dinners for the week, place them in the freezer, and cook when ready.
You can even store some meals in the freezer for a few months.
Some days when you feel like cooking, great! If you don’t feel like cooking, you’ll have that backup meal in the freezer.
Freezer meals are a great way to save time during the workweek and always have a delicious homemade meal on hand. Are enchiladas a meal that you can make ahead and place in the freezer?
You can freeze enchiladas for up to 3 months as long as they are properly sealed in freezer bags or an airtight container.
To freeze enchiladas, you need to make sure they are sealed properly. You can choose to wrap each enchilada with saran wrap and aluminum foil or place them in an air-tight container.
Frozen enchiladas will last in the freezer for up to three months.
Is It Better To Freeze Enchiladas Cooked or Uncooked?
If you have prepared an overabundance of enchiladas, is there a way to freeze the cooked enchiladas? Is it better to freeze the enchiladas after you have cooked them or before?
You can freeze enchiladas either before or after they are cooked. It is up to you. Freezing enchiladas both before or after they are cooked will taste the same and neither is better than the other.
If you prefer to make a big batch of enchiladas and bake them, then you can freeze the enchiladas after you’ve made them. If you prefer to meal prep and make several meals at once, then you can freeze the enchiladas before they have been cooked.
There is no right or wrong way to freeze enchiladas as long as they are stored in the freezer properly.
Can You Freeze Enchilada Sauce?
The main ingredient in enchiladas is the sauce, without the sauce you are left with a rolled chicken taco. The sauce is what makes the enchilada an enchilada.
Is there a way you can freeze any extra sauce that you might have?
You can freeze enchilada sauce as long as it is done in freezer bags or air tight containers. The sauce will last for three months in the freezer.
You will need to place any excess enchilada sauce in glass jars or freezer-safe bags. You can also use a plastic air-tight container, but it will stain your container.
How Do You Reheat Frozen Enchiladas?
When you are ready to eat your frozen enchiladas, do you have to let them thaw out like meat? Can you just put them in the microwave and warm them up there?
What is the best way to reheat frozen enchiladas?
The best way to reheat your frozen enchiladas is in the oven. Preheat the oven to 350º. Place the enchiladas on a tray and bake for 20-25 minutes or until they are heated all the way through.
You can also choose to reheat your enchiladas in the microwave as well. Microwave your frozen enchiladas for a minute and a half to two minutes. Check on the enchilada. If it is not warmed thoroughly, you can microwave in 15-second bursts.
If you place your enchiladas in the oven, it is best to cover the tray with foil. This will help distribute the heat evenly throughout the enchiladas. You can also sprinkle cheese on top and cook for an additional five minutes until the cheese is melted.
How Do You Make Your Own Enchiladas?
While store-bought enchiladas might be delicious, there is something special about homemade enchiladas. You can make these enchiladas ahead of time, store them in the freezer, and then put them straight into the oven when you’re ready for dinner.
But how exactly do you make your own enchiladas?
- Gather your ingredients:
- 2 cups diced chicken – you can use rotisserie chicken
- 2 ½ cups enchilada sauce
- 1 ½ cups shredded cheddar cheese
- ½ cup sour cream
- ¼ cup chopped cilantro leaves
- 4 oz can diced green chiles
- 12 6 in. flour tortillas, warmed
- Preheat your oven to 375º
- Combine chicken, ½ cup enchilada sauce, ½ cup cheese, sour cream, cilantro, and diced green chiles in a large bowl.
- Assemble the enchiladas:
- Lay the tortillas on a flat surface
- Spoon ¼ cup of the mixture into the center of the tortilla
- Roll the tortillas and set them aside seam side down
- Repeat with all the remaining tortillas
- Pour ¼ cup enchilada sauce on the bottom of the disposable foil pan.
- Put three enchiladas per pan and top with the remaining enchiladas sauce and cheese.
- Place into the oven and bake for 15-20 minutes or until bubbly.
- Serve immediately.
You can substitute chicken for beef if you prefer beef enchiladas. You can also choose to freeze the enchiladas for a few weeks; reheat and serve when you are ready.
Are Enchiladas Healthy?
If you are following a diet or looking to eat healthier, should enchiladas be on the menu? If you are following a low-carb diet then enchiladas might not be considered a healthy dinner option for you. If you are staying away from dairy, then the cheese in the enchiladas might not be best.
Enchiladas are not necessarily a healthy choice for dinner however you can make different alterations to the receipt to create a “healthy for you” recipe.
You can choose to use low-carb and low-calorie tortillas instead of flour tortillas. You can also remove the cheese from the enchiladas and reduce the calories as well.
There are many small little changes that you can make to still have delicious enchiladas but make them healthy ones as well.
If you are looking for an easy, make-ahead meal, enchiladas are a great option. The enchiladas and the sauce will both last in your freezer for up to three months.
Whether you prefer chicken or beef enchiladas, you can make them healthy by swapping out a few ingredients here and there.