I love enchiladas; they’re so versatile, and can be made with basically any vegetables that happen to be laying around. And now, knowing how beautifully they freeze, I love them even more!
Because enchiladas are so adaptable, we’re going to do things a bit differently today. I want to encourage all of you to do your own thing, so below is my enchilada formula, with some suggestions. Take this and run with it. And post a comment with your favorite enchilada fillings…share the love!
Filling options – onions, beans, peppers, tomatoes, carrots, chicken, beef, pork, shrimp, seitan, tofu, cheese, garlic
Saute raw ingredients until cooked through and soft. Combine the filling with 1/2 cup salsa or tomato sauce. Pour half of remaining sauce in the bottom of a 9″x13″ pan, which has been covered with aluminum foil. Fill each tortilla with a 1/2 cup filling, roll it up, and place seam side down in the pan. Continue, laying the tortillas side by side until the pan is full (often between 6 and 8 tortillas). If making multiple pans, separate the sauce accordingly. Pour the remaining sauce over the tortillas.
Eat Immediately – Bake the enchiladas for 30 minutes at 375°, then remove from oven, sprinkle evenly with cheese, and return to oven for 15 minutes. Serve and enjoy! For dinner, 2 enchiladas per person works well.
Freeze – Cover the pan with aluminum foil and place in freezer. After 1 day you can remove the enchiladas from the pan, and wrap in another coat of aluminum foil. They will be frozen enough to stand on their own. When it’s time to eat them, remove them from the freezer and thaw in the refrigerator in the original pan for 12 hours. Then follow directions, above.