Enchilada

Chicken enchiladas in red sauce A pan of enchiladas assembles like a production line: corn tortillas rolled around shredded chicken and beans, covered in a tomato and chile sauce. Choose a red sauce over a creamy one, because milk sauces can curdle or separate in the freezer. Freeze the pan sauced but unbaked, and add the cheese just before baking so it melts fresh rather than turning soggy. Bake from frozen, covered, until the center reaches 165°F, then uncover to brown the top; from frozen it takes about half as long again as a thawed pan. Smaller foil pans of four to six enchiladas suit a household that eats at different times.