Freezer-Friendly Beef Enchiladas
Freezer-Friendly Beef Enchiladas
Ingredients:
For the Enchiladas:
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 lb ground beef
1 can (4 oz) diced green chiles
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 teaspoon salt (or to taste)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
2 cups shredded chihuahua cheese (or cheese of your choice)
8-10 large flour or corn tortillas
For the Enchilada Sauce:
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 can (15 oz) tomato sauce
1 cup chicken or vegetable bone broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon salt (or to taste)
Instructions:
In a medium saucepan, heat the olive oil over medium heat.
Whisk in the flour and cook for about 1 minute, until lightly browned.
Gradually whisk in the tomato sauce and broth until smooth.
Stir in the cumin, chili powder, garlic powder, onion powder, paprika, black pepper, and salt.
Bring to a simmer and cook for about 10 minutes, stirring occasionally, until thickened. Remove from heat and set aside.
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
Add the ground beef, cooking until browned and no longer pink. Drain any excess fat.
Stir in the diced green chiles, cumin, chili powder, paprika, oregano, black pepper, and salt. Cook for another 2-3 minutes to combine flavors.
Add the black beans and corn, stirring to combine. Remove from heat.
Preheat your oven to 375°F (190°C).
Spread a thin layer of enchilada sauce on the bottom of two 9x13-inch baking dishes.
Lay out a tortilla, spoon a generous amount of the beef mixture down the center, and sprinkle with some shredded cheese.
Roll up the tortilla and place it seam-side down in the baking dish.
Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the enchiladas.
Sprinkle the remaining cheese over the top.
If freezing, stop at this step.
If baking immediately, cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until cheese is melted and bubbly.
To Freeze: Cover the baking dish tightly with plastic wrap and then aluminum foil. Label with the date and contents and freeze for up to 3 months.
To Bake from Frozen: Preheat your oven to 375°F (190°C). Remove the plastic wrap and cover the baking dish with foil.
Bake for 40-45 minutes, then remove the foil and bake for an additional 15-20 minutes, until the enchiladas are heated through and the cheese is melted and bubbly.