I'm planning to make a huge batch of chicken enchilada's for lunches, but not sure about the best way to freeze them. I don't have enough containers to freeze them in the container, plus I think it would take up too much room in the freezer. But, if I freeze directly into ziplocks I'm worried that they will all fall apart before they freeze, not to mention it will be very messy with the sauce in the ziplock as well. Also, I don't think I can freeze them in a pan, then seperate to freeze individually because with the sauce and cheese over the top it would be difficult to see the individual enchilads and without sauce they would be too dry and the tortilla would break apart (I'm using corn tortillas).
What is everyone else's best method for doing this?
thanks!
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