How about Southern Living Magazine's make-ahead & freeze chicken & rice casserole? It was published about two years ago.

Chicken-and-Wild Rice Casserole
10-12 servings
Prepare and freeze this one-dish wonder up to a month before

1 (2.25-oz.) package sliced almonds
2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix
1/4 cup butter
4 celery ribs, chopped
2 medium onions, chopped
5 cups chopped cooked chicken
2 (10 3/4-oz.) cans cream of mushroom soup
2 (8-oz.) cans chopped water chestnuts, drained
1 (8-oz.) container sour cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups (16 oz.) shredded Cheddar cheese, divided
2 cups soft, fresh breadcrumbs

1. Preheat oven to 350ð. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.
2. Prepare rice mixes according to package directions.
3. Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.
4. Bake at 350ð for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.
To Make Ahead: Prepare as directed in Steps 2 and 3. Cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step 1. Bake casserole, covered, at 350ð for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1 cup (4 oz.) shredded Cheddar cheese and toasted almonds. Bake 5 more minutes.

I always make a double batch of lasagna and freeze one pan, unbaked. I don't thaw it before baking, I just bake it a while longer.

I also freeze meatballs, cabbage rolls, homemade "hot pockets" made from bread dough and pizza fillings or ham and cheese, leftover soup, bread, muffins, cookie dough, breakfast burritos, many other things. I've frozen burritos (hey, if the store can do it, so can I!) and enchiladas, so I think a Mexican casserole would be fine.

I usually cook the meatballs and hot pockets, as well as bread and muffins, but I freeze cabbage rolls uncooked and cookie dough already portioned out or frozen in rolls for slicing.

Annie

I freeze this dish frequently. I let it sit about 30 minutes then put it into a cold oven. I posted it on another thread just now but will paste it here too for your convenience. My stepson could eat an entire pan if I let him.

Squash and Corn Enchiladas

2 1/2 lb butternut squash, roasted and mashed
3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 c frozen corn
1 T chili powder
1/2 cinnamon
1/2 t cumin

12 6-inch-diameter corn tortillas

8 oz. Pepper Jack cheese
8 oz. cheddar cheese

Prepared salsa or enchilada sauce

Heat 2T oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash and corn. Season with salt and pepper.

Wrap tortillas in damp paper towel and microwave briefly to soften.

Place 1 heaping spoonful of squash mixture down center of each tortilla. Top with 1 tablespoon of each cheese. Roll up tortillas. Arrange seam side down in a lightly oiled 13 x 9 x 2-inch glass baking dish.

Preheat oven to 350ðF. Spoon enchilada sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through and cheese is hot and bubbly, about 25 minutes.

Wow --
All of these sound great and are just what I'm looking for.

My boys will love the Chicken & Wild Rice casserole - as well as the enchiladas.

Thanks all!
... and annie - I appreciated the reminder about the cookie dough and breads. I have bananas that are getting brown and will make and freeze a batch of banana muffins.

A pot of chili would make a hearty meal too.

I use a lot of freezer meals from Taste of Home magazine. All I have done are prepare and then freeze. Remember to label everything with cooking instructions. Most soups freeze well.