Wax paper or foil, what say you???? Thank you!?
I have a metal cake pan its like 13×9 or the likes. I want to make enchalada casarole, I dont want to have to scrub the pan, I have superthin foil, or wax paper that I can cover the bottom and sides of the pan, Im thinking wax paper, since I use it for my baking *I know parchment is best, I dont have any!!
So what do you think…….wax paper, or margarine the sides of the pan and pray its easy to clean out? I dont know how long to really bake it since I am layering sauce, chicken and cheese, layer of beans, and then thats it……..so I guess like 350 for 45 mins or is cooked throughout….does wax sound really gross to use? I can cut and remove the enchalada cassorole right after its done cooking.
Ido not have cooking spray or disposable pans, I have a metal cake pan, thats it!
I’d just spread some margarine on the sides of the pan. I love wax paper but not for this type of casserole. I don’t think you’d be able to remove a serving without getting some of the wax paper also.
350 for 45 minutes sounds right also if your chicken is already cooked. If you’re using raw chicken with the other ingredients, I’d bake it for an hour to make sure the chicken is cooked.
Low Carb Seedy Crackers
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