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.
Freezer Friendly Beef Enchiladas
- Freezer friendly pan
- 8 tortillas I've used both corn and flour before. Use whichever you prefer.
- 1/2 pound lean ground beef
- 1 tbsp garlic salt
- 1 cup cheddar cheese
- 1 cup Mexican blend cheese
- 1 can red enchilada sauce
- 1/2 white onion finely diced
- 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.
I hope you enjoyed this recipe. If you need even more recipes, be sure to check out our Take a Recipe and Leave a Recipe group on Facebook!
If you liked these freezer friendly beef enchiladas, you might also like:
- Freezer Friendly Spaghetti Squash and Meatballs
- Freezer Friendly Crockpot Chicken Cacciatore
- The BIG List of Crockpot Recipes
- Crockpot Borracho Beans Recipe
- Crockpot Druken Black Beans Recipe