Creamy mashed potatoes and tender tatsoi greens, flavored with caramelized onions and salsa verde, fill these vegetarian enchiladas. Topped with plenty more salsa verde and cheese, it's a filling meal.
You can make this dish ahead, freeze it, and thaw it to bake later. I did--just to see if it worked and report back here.
In the months after the fresh farm share vegetables are long gone, when there's at best one pie pumpkin left in the Strategic Winter Squash Reserve, I turn to my freezer stash to keep us fed. I frequently freeze components of meals like pesto, caramelized onions, pizza dough, or grilled vegetables. I'll thaw and use these components later in the year, one of the ways I feed my family local foods throughout the year while living in a place with winter.
Freezing entire meals, though? Not my usual style. However, I had plenty of filling and tortillas and only 3 eaters while my spouse was deployed, so I figured instead of loads of leftovers I'd try freezing a pan of these to eat later. It worked. You can do this, too.