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Freezer Friendly Beef Enchiladas
You can make a double batch, one for dinner tonight and one to freeze for later or you can just make and freeze these delicious beef enchiladas for a later date.
Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Instructions
- 01
Begin by preheating your oven to 350 degrees and lightly greasing a 9 x 13 pan.
- 02
In a small skillet, pour a little oil and fry your tortillas for about 20 seconds per side on medium heat. This will prevent your enchiladas from becoming soggy.
- 03
In a large skillet saute the onions and brown the ground beef with approximately one tablespoon of garlic salt.
- 04
Drain the fat and set the beef and onions aside to cool.
- 05
Begin assembling the enchiladas by stuffing each tortilla with a small amount of cheese, once the meat is cool enough to handle add the meat to each tortilla.
- 06
Top with the can of enchilada sauce, if necessary add a little water to the can to stretch the sauce further if not all tortillas are saturated.
- 07
Top with the remaining cheddar and Mexican blend cheese and cook at 350 degrees for 20 to 25 minutes minutes.
- 08
Serve with chopped black olives, salsa, cilantro, chopped onions, or sour cream, if desired.
- 09
To cook from frozen, bake at 350 degrees for about 45 to 50 minutes or until thoroughly heated.
Nutrition
per serving · 1 serving
- Calories
- 464
- Protein
- 31g
- Carbs
- 33g
- Fat
- 23g
- Fiber
- 2g
- Sugar
- 3g
- Sat. fat
- 12g
- Sodium
- 884mg
- Cholesterol
- 81mg
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