Enchiladas are a classic Mexican dish that everyone loves to see set out on the table, they are so simple to make they are perfect for a make ahead freezer dish or a meal for any night of the week. This recipe is made with just 5 ingredients and wont take more than 15 minutes of standing at the stove cooking. Making them with lots of cheese ensures that everyone in the house will clean their plates. This is on our menu at least once every other week if not more often.
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Cheesy Beefy Enchiladas; Easy Freezer Meal
Ingredients:
¾ lb ground beef
2 cups shredded cheddar cheese
2 cans enchilada sauce
6-8 small tortillas
1 small onion diced.
How to Make Cheesy Beefy Enchiladas:
Brown diced onions over medium heat until they become translucent.
Add ground beef and brown, cooking all the way through.
Pour 1 can plus 1/2 of the second can over ground beef, and let simmer for 5 minutes.
Stir in 1 ½ cups of shredded cheese until melted.
Divide meat mixture evenly among tortillas.
Fold up the ends and roll tortilla, lay in pan.
Repeat with remaining meat sauce and tortillas.
Pour the rest of enchilada sauce over top, spread with a spoon to cover all of your tortilla, otherwise they will become dry and crisp.
Top with remaining shredded cheese.
Bake in oven preheated to 350°
To Freeze– Don’t bake, cover with plastic wrap, then aluminum foil.
To Bake -Bake for about 45 minutes in oven preheated to 350° until cheese is golden and bubbly, and enchiladas are heated throughout.
Top with sour cream and fresh cilantro for a delicious and pretty presentation.
To make a heartier beef Enchilada, add a layer of refried beans before filling with meat.
To spice them up, stir in a can of diced green chiles and a tsp. of chili powder after browning meat.
Man these look great!I’m on to making some..think I’ll use shredded roast beast though and one jalapenos too! Oh my! 😉
Looks great. I make mine exactly the same way but with chicken and I don’t mix the cheese with the meat. I just put the meat on the tortilla and then the cheese and roll them up and bake.
What size enchilada sauce?