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.
8tortillas I've used both corn and flour before. Use whichever you prefer.
½poundlean ground beef
1teaspoongarlic powder
saltto taste
1cupcheddar cheese
1cupMexican blend cheese
1canred enchilada sauce
½white onionfinely 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.