No More Flimsy Aluminum Pans

Have you ever gone to take a lasagna out of the oven and had the flimsy aluminum pan bend to spill sauce on your floor? It’s just so sad to lose any of that cheesy, gooey deliciousness.

Aluminum pans definitely have their place in freezer cooking. Many times they are great option for storing casseroles, enchiladas, and pasta dishes in the freezer; and are especially appropriate for those participating in freezer meal exchanges.

My wise friend, Miken, shared a different storage option for all of the casserole and casserole-like recipes. The simplicity of this idea made me do a palm-to-forehead move and think, “Why didn’t I think of that?”

Here it is:

1. Line a baking pan, like this 9”x 9” pan, with two layers of aluminum foil. The foil needs to be higher than the sides of the pan.

2. Place your casserole recipe directly on top of the foil. Here I added Sour Cream Enchiladas to the foil lined pan.

Notice that one pan is lined and the other isn't?
This is another way I like to keep my freezer
stocked. Split a recipe into two portions- one to eat
right away, one to freeze for later. 

3. Put another piece of foil or plastic wrap over the top.

4. Place the pan in the freezer.

5. When the casserole is frozen solid, just lift the edges of the foil to remove the casserole, leaving an empty baking dish behind.

6. Double check the frozen casserole is completely wrapped. Then, slide the whole thing into a gallon-size bag.

7. Store in your freezer until needed. I store this vertically just like my other gallon-sized bagged meals.

8. On cooking day, place the frozen casserole back into the same sized baking dish. Allow the casserole to thaw during the day. Then, bake according to the recipe’s directions.

Wa-la! No more aluminum pans. Plus, as an added bonus, the foil lined baking pan makes clean up so easy. 

Sour Cream Enchiladas (adapted from Skinny Mom)

Ingredients

1 pound boneless, skinless chicken breasts
10-ounce can green enchilada sauce
½ cup sour cream
10.5-ounce can condensed cream of chicken Soup
1/3 cup milk
1 teaspoon extra virgin olive oil
1 small onion, diced
10-ounce can diced tomatoes & green chilies
4.5-ounce can chopped green chilies
1 teaspoon cumin
½ teaspoon black pepper
½ teaspoon salt
8 flour tortillas or 16 corn tortillas
¾ cup Mexican shredded cheese
¼ cup fresh cilantro, chopped

Instructions 

Line two 9”x 9” baking pans with aluminum foil. Spray with non-stick spray. 

Cook the chicken with the onion, tomatoes with green chilies, cumin, and salt and pepper in slow cooker for three to four hours. Remove chicken and shred. Add back to the slow cooker. Set aside
Place chicken and contents of the slow cooker into a large pot. 

Add the enchilada sauce, sour cream, chicken soup, and milk to a large pot. Stir frequently for 2 to 3 minutes and set aside. 

To assemble: Fill each tortilla with a heaping 1/3 cup of the chicken mixture. Tightly roll each tortilla and place seam side down in the prepared baking dish. 

Pour and evenly spread the sour cream sauce over the enchiladas and sprinkle with the cheese.

 
Cover the tops of the pans with foil or plastic wrap. Freeze. 

Place frozen enchilada packets into gallon-sized bags for storage. 

On cooking day, place the wrapped enchiladas into the baking dish to thaw. 

Bake at 375° for 18 to 20 minutes until the cheese is melted. 

To serve, garnish with the cilantro and a generous dollop of guacamole.

Enjoy!