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Friday, March 20, 2009

Make Ahead Meals ~ Enchilada Pie

I always make a double batch of everything I make so that I can freeze it and have a meal ready to go for those crazy dinner nights! Be sure to read the freezing instructions below . . .


Enchilada Pie ~



Make your filling (a double batch) - Email me for recipe - it's in one of our cookbooks . . .



Set Flexipans on Perforated Baking Sheet. Line 2 Flexipans with broken tortillas, put in filling and cheese.

You can either bake one and freeze one, bake them both, or freeze them both!

For Freezing ("Raw Casserole" - Unbaked):
After the Flexipan is filled with the ingredients, let stand and cool on counter to room temperature. Cover it with plastic wrap (or Silpat) and set in fridge for 1/2 hour. Then transfer it to the Freezer (on the Perforated Baking Sheet).

FYI: Following the procedure above (cooling on counter and setting in fridge before the freezer) decreases the amount of moisture in your casserole/pie so that it bakes firmly - you don't want a soggy mess when you go to bake it in the future . . . I've tried it and it works!

I let mine freeze overnight and then remove from the freezer.

Unmold frozen casserole/pie . . .

Either place in baggie (if it fits) or wrap with plastic wrap.

And place back in the freezer for a "rainy day!" When you're ready to bake it, take it out and place back in the mold (frozen) and let thaw either in the fridge or on the counter - bake as usual.

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