Enchilada Casserole

An unopened, store-bought enchilada casserole will usually have a printed best-by or use-by date on the packaging, which should be your cue for how long it's safe to eat. Generally, this is 1-2 weeks from the purchase date if kept in the refrigerator. Once opened, you should consume it within 3-4 days to maintain freshness and prevent bacterial growth. If your enchilada casserole is homemade, it will last for about 3-5 days in the fridge. If frozen, enchilada casserole can last up to 2-3 months.

Your nose is your best friend here. If it smells off or sour, it's likely expired. In terms of appearance, if you notice any mould, discoloration or sliminess, it's time to bin it. The final indicator is taste, although we wouldn't recommend tasting if it has already failed the smell or sight tests. If it tastes sour or unpleasant, it's definitely bad.

• Always store your enchilada casserole in a tightly sealed container to prevent air entering, as this can speed up the decaying process. • Refrigerate your enchilada casserole promptly. Don't let it sit at room temperature for longer than 2 hours. • If you want to extend its life, consider freezing it. Divide your enchilada casserole into appropriate portions before freezing, so you can only defrost what you need. • To thaw, ideally, leave it in the fridge overnight. If you're in a hurry, you can use the defrost function of your microwave, but be sure to cook it immediately afterwards to prevent bacterial growth.