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These Freezer-Friendly Beef Enchiladas are the ultimate make-ahead meal—loaded with seasoned ground beef, beans, corn, and gooey cheese, then smothered in a rich homemade enchilada sauce. Bake now or freeze for later—your future self will thank you!

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Freezer-Friendly Beef Enchiladas

Taylor Jackzen
These Freezer-Friendly Beef Enchiladas are the ultimate make-ahead meal—loaded with seasoned ground beef, beans, corn, and gooey cheese, then smothered in a rich homemade enchilada sauce. Bake now or freeze for later—your future self will thank you!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

For the Enchiladas

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 lb ground beef
  • 4 oz diced green chiles (from 1 can)
  • 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
  • 15 oz black beans (1 can) drained and rinsed
  • 15 oz corn kernels (1 can) drained
  • 2 cups chihuahua cheese (or Mexican cheese blend) shredded
  • 8-10 large flour

For the Enchilada Sauce

  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 15 oz tomato sauce (1 can)
  • 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

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 9×13-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.

Notes

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.