If you’re looking to fill your freezer with some hearty and delicious meals, be sure to make these freezer friendly beef enchiladas!
Not only are these enchiladas delicious but they’re also great to stock in your freezer! I don’t know why, maybe it’s because I’m a Texan and there’s always so many Mexican and Tex-mex options when we go to restaurants but I was afraid to make enchiladas! I just didn’t think they would turn out right, so it wasn’t until we spent a few months abroad in Canada and I was seriously craving the food of my people (Tex-mex!) that I decided to bite the bullet and try to make them. To my relief, it was super easy and my husband loved them.
These freezer friendly beef enchiladas make an appearance every month or two into my usual meal planning rotation. I usually freeze these in disposable aluminum pans I get from the dollar store and add a little more sauce mixed with water to keep them from drying out.
I love to make these freezer friendly beef enchiladas with these crockpot borracho beans! I usually double the recipe and make one pan for dinner and one to freezer for later.
Tips for freezing these enchiladas
I highly recommend that if you will be freezing these enchiladas to fry your tortillas in a little oil beforehand. This will help keep your enchiladas from becoming soggy. I usually use aluminum pans to freeze and reheat these enchiladas but you could also use glass pyrex dishes.
What toppings go on these enchiladas?
Chopped black olives, diced onion (red or white), salsa, cilantro, and sour cream are amazing on top of these enchiladas. If you are going to freeze them wait to add the toppings until you reheat.
How long do these enchiladas last in the freezer?
You can freeze these enchiladas for up to three months.
Do I cook them or assemble and freeze?
If you wish to use these as a freezer meal only, skip preheating your oven, then continue to step #6 and then let cool and freeze. I highly recommend frying your tortillas in a little oil beforehand to avoid your enchiladas becoming soggy. You do not need to bake prior to freezing, but you do need to fry the tortillas and brown the meat and onions.
Other recipes that you might like:
- Freezer Friendly Spaghetti Squash and Meatballs
- Freezer Friendly Crockpot Chicken Cacciatore
- Crockpot Borracho Beans Recipe
- Crockpot Black Beans Recipe
Freezer Friendly Beef Enchiladas
Equipment
- Freezer friendly pan
Ingredients
- 8 tortillas I've used both corn and flour before. Use whichever you prefer.
- ½ pound lean ground beef
- 1 teaspoon garlic powder
- salt to taste
- 1 cup cheddar cheese
- 1 cup Mexican blend cheese
- 1 can red enchilada sauce
- ½ white onion finely diced
Instructions
- Begin by preheating your oven to 350 degrees and lightly greasing a 9 x 13 pan.
- 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.
- In a large skillet saute the onions and brown the ground beef with approximately one tablespoon of garlic salt.
- Drain the fat and set the beef and onions aside to cool.
- 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.
- 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.
- Top with the remaining cheddar and Mexican blend cheese and cook at 350 degrees for 20 to 25 minutes minutes.
- Serve with chopped black olives, salsa, cilantro, chopped onions, or sour cream, if desired.
To Cook From Frozen
- To cook from frozen, bake at 350 degrees for about 45 to 50 minutes or until thoroughly heated.
Ethel says
Hi Audrey, I was wondering if I could put cheese on top and then freeze so it would be ready to bake when I take it out. I am preparing freezer meals for my hip replacement in November; also about how much meat goes in each enchilada? Thanks for the recipe.
Audrey says
Hi Ethel, yes, you can freeze it with the cheese on top. I usually do about 1/4 cup to 1/3 cup of beef per enchilada. I hope that helps. Please let me know if you have any other questions and I hope your surgery goes well.
Tricia says
Have you microwaved them?
Audrey says
You can defrost and then microwave them if needed.
Ben & Joanna says
I’m guessing they don’t need to be covered when while cooking?
Audrey says
I do not cover mine while they cook.
Mari says
The recipe for freezing is not clear
Do you cook first then freeze or can you freeze first then cook?
Two Pink Peonies says
Hi Mari, to make this a freezer meal follow the instructions #2 through #6. You will need to brown the ground beef and onions prior to making it a freezer meal but you do not need to bake it. Let me know if you have any other questions.
Lacie Wever says
So happy I clicked on this recipe! I haven’t had enchiladas in so long! Can’t wait to add this to our weekly meals list.
Shelby says
If freezing, do they need to thaw before baking? Or can they bake frozen?
Two Pink Peonies says
Hi Shelby, you can bake them from frozen.
Megan | The ABC Mom says
These sound delicious! I’ve wanted to start freezer cooking but I’m nervous to do it. What type of containers do you recommend for freezer meals? I want something that won’t allow for freezer burn.
Two Pink Peonies says
I love using the inexpensive aluminum pans or I also use glass pyrex pans!