Tuesday, May 3, 2011

Beef Enchilada Tutorial (FREEZER MEAL)

Beef Enchiladas- a recipe with ingredients you can keep on hand at all times.

Shown here with ground turkey as a substitute as we are trying to cut some red meat out of our diet. Recipe is the same either way.

This makes a great freezer meal. Just line your pan with tinfoil and then saran wrap. Assemble the enchiladas like normal but instead of baking it, freeze it! To reheat, put the unwrapped frozen enchiladas back into the pan you froze it in, and let thaw in the fridge. Once thawed, cover with tinfoil and bakes as normal.



Ingredients:

1 pack of flour tortillas (burrito sized)
1 lb ground beef (or turkey)
1 (19oz) can of red, mild, enchilada sauce
1 (16oz) can refried beans (optional)
1 (4.5oz) can chopped green chiles
1 pack of taco seasoning
8oz colby or a mexican mix cheese
Sour cream for serving
Tin foil for covering while baking



Step 1


Brown the ground beef (or turkey) on medium high heat.


Step 2



Drain any grease from the pan.


Step 3


Add the taco seasoning and stir.


Step 4


Add the chilies and stir.



Step 5


Add the can of re-fried beans. I add a whole can because I love re-fried beans, but you can omit them completely or add as much of the can as you like. The beans make a moister enchilada.


Step 6


Stir until the beans have "melted" into the beef mixture. Turn of the heat.


Step 7


Spray a 9X12 inch pan with cooking spray and pour half the can of enchilada sauce into bottom of dish.


Step 8


Spoon about 2 heaping tablespoons of the beef/bean mixture into the center of the tortilla.


Step 9


Roll up the tortilla and place into the pan, continue until all the enchiladas are done.


Step 10


Any leftover beef/bean mixture can be spread evenly over the top of the enchiladas. The pour remaining sauce over the enchiladas.


Step 11


Sprinkle the cheese over the enchiladas. Cover tightly with tinfoil and bake at 350 degrees for 45 minutes to an hour.


Step 12


Allow to cool for 15 minutes before cutting into them. Serve with sour cream if desired.

28 comments:

Marci said...

I'm soooo gonna try this! They look delicious! I might not use as much of the green chiles though... Does it make the enchiladas real spicy? I can't eat anything too spicy...

Amanda said...

Marci- No, the chiles don't add a whole lot of spice. The sauce itself does if you don't buy the "mild" sauce. I've accidentally brought home the "hot" enchilada sauce and it was spicy!

Marci said...

Thanks! I love that you used the ground turkey. I'm hoping to try it tonight, but I'll have to see what my hubster is hungry for first. :) If I do, I'll let you know how it turns out!

Lauren said...

I am now ADDICTED to this site! I made these tonight for dinner and they were awesome! So easy to make on a busy night. So far 2/2, can't wait for next week!

Christy said...

These were delicious!

Alycia W said...

I made one to try tonight and one to freeze. Can't wait to eat it!

The Virtuous Wife said...

Let me know how you like it, Alycia!

Brooke Irwin said...

I'm just wondering, these are ok to make and just not cook in ordr to freeze right? I've been trying to get more into freezer cooking...

Anonymous said...

To the poster above, it gives directions for frezing them on the other page. I can't wait to try this out for a freezer recipe, I'm preparing them right now!!

Anonymous said...

What other page? I looked and couldn't find it. Do you freeze before baking it or after?

The Virtuous Wife said...

You freeze them before baking. Thaw and bake when you're ready to eat them.

Anonymous said...

Thank you so much! My husband LOVES your breakfast burritos for work so now I'm addicted to your site trying to find other things the family will love! I LOVE your idea of freezer cooking! It is especially nice for times when you don't have a plan or plans change at the last minute!

Thank you!!

Danielle said...

I made a different verison of enchiladas and used flour tortillas and they ended up very gummy texture.. do these end up gummy as well and if so can I use corn tortillas as a substitute? Thanks!

The Virtuous Wife said...

I have never noticed a gummy texture after I reheat it. But I don't see why corn tortillas wouldn't work, though!

Anonymous said...

So when do you freeze it?

The Virtuous Wife said...

Assemble the enchiladas up to the point where you are going to bake them, but instead of baking them, put them in the freezer.

Erin Anders said...

My husband and I LOVE these!! Thank you so much for sharing. I've been experimenting with different freezer meals, and the ones from your site are our favorites.
Since it is just the two of us, I line my 8in Pyrex with tin foil, then plastic wrap, and then assemble just 3 enchiladas. I wrap them up, gently pull them out of the Pyrex and place flat in my freezer. We can get 4 meals out of this one!

Erin Anders said...

Also for easy clean up: when I am thawing these, I line my Pyrex with parchment paper before placing the frozen block of enchiladas in it.

Anonymous said...

I'm going to try with chicken!

Wolfie said...

Just wondering what kinda pan do u use to freeze them in

Wolfie said...

Just wondering what kinda pan do u use to freeze them in

Anonymous said...

I add a can of black beans to my enchiladas.. adds a little more bulk.

Elizabeth said...

I made these and the enchilada sauce we have at the store didn't say if it was mild/medium/hot. Turns out it must have been at least medium because they turned out a little spicy, which is good because we like spicy! I ended up using all of the mixture inside, with none on top. Not sure if I was filling them to full or what, but still tasted delish! Thanks for the recipe! I'll definitely make this again!

Stephanie said...

I made this and every one loved it! Thanks for the great recipe! Its now one of the Family favorites!!!!

Summer said...

I'm a little confused on the freezer part...please forgive me, I am learning how to freezer cook. Do I line my pan with foil, place enchiladas in the pan, pour the sauce on them and cheese, then cover the pan with saran wrap and freeze??

The Virtuous Wife said...

You line the pan with tinfoil, THEN saran wrap, THEN the enchiladas, sauce and cheese. Freeze and then pop out the tinfoil/enchilada ice cube, cover with saran wrap and put it back in the freezer. :)

Adele Brown said...

Sunday is a big football game for my husband so we are going to have some friends over and I am seriously thinking about making this, it looks so good!

Anonymous said...

In the oven right now. I used corn tortillas. Am excited to try them. Thanks for the recipe :)