Make plenty of Chicken-and-Spinach Enchiladas to eat for supper and freeze for later. Serve with Dressed-Up Refried Beans and you'll have a great Tex-Mex meal in no time!
When you're in the mood for Tex-Mex, this is the dinner to make. From kitchen to table, it takes about an hour, and half of that is hands-off baking or cooking time. I like to make a few pans of enchiladas and keep them in the freezer for this busy month. They will bake from the totally frozen state to piping hot in just one hour.
A Tasty Tex-Mex Plate
Serves 6
- Chicken-and-Spinach Enchiladas
- Dressed-Up Refried Beans
- Mexican rice
- apple and pear slices with Toffee-Apple Dip
How To Freeze Enchiladas
We made, froze, thawed, and baked this enchilada recipe in both a 13- x 9-inch disposable aluminum foil pan and a 9- x 12-inch
reusable, heat-resistant, durable pan with great results. Here's how.
- Place a piece of sealable plastic wrap directly against the top of the enchiladas to slow the drying effects of the freezer. Use 1 continuous piece of wide heavy-duty aluminum foil to totally encase the casserole. Cover with the plastic lid, if available. Freeze up to one month.
- Before baking, remove lid and aluminum foil, and carefully peel sealable plastic wrap from top of casserole. Cover with foil for baking. Place pan on a baking sheet.
- To bake thawed: Thaw overnight in the fridge. Stand at room temperature 30 minutes. Bake as directed.
- To bake frozen: Bake 1 hour.
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