Are enchiladas something you can pre-assemble and throw in the freezer or fridge for a few days? I'm trying to do more cooking over the weekend so I can eat better during the week.
I've done it before. The freezer definitely affects the flavors, but it's still palatable. I think you could probably go three days or so in the fridge just fine, what does everyone else think?
Seems to be more durable too if you opt for corn tortillas instead of flour, which get mushy too easily.
For this kind of weekend prep, I've also had really good luck with vegan Shep's Pie, and it does freeze really well. I think the recipe I used was from Skinny Bitch in the Kitch but there are a lot of good ones floating around out there.
I don't see why you couldn't freeze them before you cook them. You know, like a lasagna -- make the enchiladas up until the step to bake them, and toss them in the freezer. It'll take longer to bake if you make it from frozen, but you could also just let it defrost in the fridge overnight and cut down the baking time that way.
Just make sure you fry your corn tortillas so they'll hold up better. Happy cooking!
This works, but don't put the sauce: freeze enchiladas in a pan and sauce in a tupperware or jar. Defrost the sauce, pour over, and then cook as usual.
I have frozen cooked enchiladas just fine. I froze them in some of those air-tight bags, 1-2 per bag so I could thaw them for a lunch or something. I didn't notice any degradation of taste. The ones I did this with were the potato & kale from Veganomicon.
heck yeah! maybe just save the sauce for making new when you cook it? i have had a roommate though who would make a whole pan of 'em just like she was going to eat them, but then chopped them up and put them in the freezer and defrosted/reheated with no problem.
and i usually keep leftovers in the fridge for a week, unless it's something really delicate, but vegan enchiladas? no cheese, no meat, it's just sauce, veggies, and tortillas basically. you should definitely be good for the whole week if you make them on the weekend.
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Seems to be more durable too if you opt for corn tortillas instead of flour, which get mushy too easily.
For this kind of weekend prep, I've also had really good luck with vegan Shep's Pie, and it does freeze really well. I think the recipe I used was from Skinny Bitch in the Kitch but there are a lot of good ones floating around out there.
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Just make sure you fry your corn tortillas so they'll hold up better. Happy cooking!
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and i usually keep leftovers in the fridge for a week, unless it's something really delicate, but vegan enchiladas? no cheese, no meat, it's just sauce, veggies, and tortillas basically. you should definitely be good for the whole week if you make them on the weekend.
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