ADVERTISEMENT
- Real Recipes from Real People -

ISO: cheesy chix enchillada question

Misc.
Sounds like a silly question on the cheesy chicken enchilladas...but I want to freeze this recipe. Do I assemble the entire enchillads (with tortillas), bake and then freeze? What is the best way to make this if I want to keep in the freezer for a week?
MsgID: 0818457
Shared by: Amanda-Wisconsin
In reply to: Recipe: Freezer Friendly Meals for Christine - S...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Confetti Chicken and Pepper Rice
  • CONFETTI CHICKEN AND PEPPER RICE 1 1/2 cups chicken broth 1/2 cup each yellow, red and green bell peppers, in strips 1x1/4-inches 1 1/2 cups instant rice 1 1/2 cups cubed cooked chicken breast or turkey 1 tablespoon c...
  • Best Barbecued Beef Brisket
  • BEST BARBECUED BEEF BRISKET 2 tsp. celery salt 1 tsp. garlic salt 1 tsp. onion salt 1/2 tsp. pepper 2 tsp. Worcestershire sauce 1 (4-5 pound) fresh beef brisket 1 cup Russian salad dressing or 1 cup French salad dress...
  • Easy Pineapple Cheesecake (blender)
  • EASY PINEAPPLE CHEESECAKE Mazola Pure Cooking Spray 2 packages (8-ounces each) reduced-calorie cream cheese, softened 1 cup sugar 1/2 cup milk 3 eggs 1/4...
ADVERTISEMENT
  • Chicken in Tomato-Jalapeno Salsa (crock pot)
  • CHICKEN IN TOMATO-JALAPENO SALSA (POLLO EN SALSA) "This dish is traditionally made with a whole chicken, which is cut into pieces and cooked slowly until tender. This results in a wonderful flavor, of course, but you c...
  • Butterscotch Brittle
  • BUTTERSCOTCH BRITTLE 2 cups C&H golden brown sugar 1 cup light corn syrup 1/4 cup water 1/4 tsp salt 1/4 cup butter or margarine Combine sugar, syrup, water, and salt in a 3-quart saucepan. Slowly bring to a boil, st...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: cheesy chix enchillada question
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!