Freezer Friendly Beef Enchiladas Recipes

FREEZER FRIENDLY BEEF ENCHILADAS

Steps:

• First you will add all seasonings to ground beef while browning on medium heat.
• After you drain the meat, add it back to the pan.
• Next, toss the meat in about 1/4-1/2 cup of enchilada sauce. Just enough to coat the meat.
• Now you will heat the corn tortillas in the microwave. (About 5-10 seconds per tortilla in the microwave.)
• Coat the bottom of the disposable pans in enchilada sauce.
• Place a spoonful of meat in center of corn tortilla, roll the filled tortilla, and place in the disposable pan.
• Once the pan is full, top all enchiladas with enchilada sauce. Be generous.
• - Stop here. Wrap top of pan in foil, and add top, and place in freezer. When you are ready to bake, allow the enchiladas to thaw. Bake on 350 for 15 minutes, then add the cheese. Bake for an additional 5-10 minutes, or until the cheese is nice and melted. If you don't have time to thaw - Remove top from pan, but leave foil on. Bake on 350 for 30-45 minutes, or until enchiladas are heated through. Add cheese on top of enchiladas, and bake for additional 5-10 minutes.
• Bake enchiladas on 350 for about 15 minutes.
• Pull the enchiladas from the oven, and top with cheese
• Put the enchiladas back in the oven, and bake for an additional 5-10 minutes.
• Allow cooked enchiladas to sit for at least 5 minutes.
• Enjoy! Feel free to add any toppings you desire. My family loves to add sour cream and green onions

BEEF ENCHILADAS

Steps:

• Preheat oven to 350°F. Prepare enchilada sauce according to recipe directions (click on "enchilada sauce" in the ingredients).
• Brown beef and onions in a large skillet over medium heat, adding bouillon and all seasonings while breaking up meat. Once cooked, stir in 1/2 cup enchilada sauce, green chilies and black beans. Set aside to cool a few minutes then stir in 1 cup Monterrey Jack and 1 cup cheddar; set aside.
• Spread 1/2 cup enchilada sauce on the bottom of a lightly greased 9x13 baking dish (layer will be thin). Fill each tortilla with a generous amount of filling (about a heaping 1/2 cup). Roll up each tortilla and place seam side down in prepared baking dish. Repeat with remaining tortillas. Top enchiladas evenly with remaining Enchilada Sauce followed by remaining cheeses.
• Cover tightly with foil and bake enchiladas at 350 degrees for 30-35 minutes, or until bubbly and cheese is melted. Sprinkle with chopped cilantro and other desired toppings; serve with sour cream or Greek yogurt.

FREEZER FRIENDLY BEEF ENCHILADA CASSEROLE

Steps:

• Brown meat and onion in large skillet.
• Meanwhile, prepare sauce: In medium bowl, combine red and green enchilada sauces, sour cream and cream or milk. Whisk together until well blended and smooth.
• Drain meat and return to pan. Add dry taco seasoning, salt, pepper, green chiles, green chile salsa, and water. Mix well, cover, simmer for 15 minutes. Check to see that most of the water has been absorbed, but do not allow the meat to become dry. Adjust seasonings if needed.
• In foil and plastic wrap lined 9x13 baking dish, pour 3/4 cup of sauce on bottom of dish to cover. Place half of the tortillas in single layer on sauce. Top with half meat mixture, the sprinkle with cheese. Repeat tortilla/meat/cheese layers. Pour remaining sauce over layers and top with cheese. Cool enchiladas completely. Wrap and freeze.
• To serve, thaw completely and bake at 350 degrees for 18 to 20 minutes until cheese is bubbly and heated through.
• Serve with lettuce, tomato, guac, sour cream if desired.