Freezer Meal Beef Enchiladas
Lately I was finding myself in a chicken rut. I needed some red meat in my life so these beef enchiladas were the perfect solution. I make them almost the exact same way I make my chicken enchiladas. Which means they are just as easy and just as delicious. 😉
This recipe freezer meal beef enchiladas is quick, easy and delicious!
I hope you like it as much as we do.
~Mavis
Easy Beef Enchiladas
- Yield: 10 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
Ingredients
- 2 cups leftover pot roast, shredded
- 4 cups grated cheese {I used cheddar & mozzarella because that’s what I had on hand but Colby or Monterey Jack both work great too!
- 6–8 flour tortillas
- 2 {14 oz} cans red enchilada sauce
Instructions
Directions
- Combine shredded beef, 3 cups cheese and 1 can of enchilada sauce in a large bowl.
- Pour half the remaining can of enchilada sauce on the bottom of a 9×13 pan and spread evenly.
- Microwave the tortillas for a few seconds to make them easier to work with, then fill the tortillas with beef mixture {we like them thick, so I over stuff!}…
- Roll them up {I like to tuck the ends in too, unlike a traditional enchilada}, and place seam down in pan. Repeat until you are out of tortillas or beef mixture.
- Pour remaining sauce over enchiladas and sprinkle with remaining 1 cup cheese.
To Cook
- Cover with foil and bake at 350 degrees for 20 minutes or until cooked through. Remove foil and bake for additional 5 minutes.
To Freeze
-
Cover with foil and place pan on a cookie sheet so it freezes flat. When ready to use cook from frozen for 40-45 minutes at 350 degrees. Remove foil and bake for additional 5 minutes.
Looking for more easy freezer meal ideas?
Links to freezer pans I commonly use:
- Aluminum Foil Pan Containers with Lids 8.5″ x 6″ x 3″
- Aluminum Foil Deep Pans 9″ x 13″
- Round 9 Inch Aluminum Foil Pans with lids
Find More of My Freezer Meal Recipes
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Rachel says
I would love a classic black pair 🙂
Heather says
Any tips for keeping tortillas from getting soggy after freezing? We bake ours from frozen without thawing and the tortillas are soggy everywhere except the edge of the pan every time 🙁
Tracey says
I was chiming in to ask the same as Heather. Mine end up soggy whether I defrost them or not.
PattyB says
Heather & Tracey…. Maybe hold back the sauce until it’s time to bake? I haven’t made these yet but my freezer breakfast burritos are made with flour tortillas and they aren’t soggy. They have some sauce on the inside tho.
Jordan says
Any enchilada I have eaten, weather it be homemade or not had a soggy tortilla anyways. Also try corn tortillas too!
Julie Bruner says
What kind of beef do you use? Is that shredded roast?
Mavis Butterfield says
Yep, shredded pot roast.
Mary says
How much beef? And what size are the tortillas?
Kamiko says
This looks like me when i make Stuffed Shells. there are so many we have to package the second one for leftovers or a second or third meal.
Kara says
If they’re soggy it is too much sauce… Trust me. I’m Mexican. I eat em all the time. 😉
REnay says
You have to try making your own enchilada sauce!!! So easy and so much better for you – none of the nasty stuff in the store bought. google it – there are million recipes, make it as hot or not as you like.
Andy says
I made these with a little less cheese and with corn tortillas, got 12 in one pan! Cooking right now, smells delicious. Really excited to try because they were SO easy! I also used ground turkey instead of shredded steak 🙂 thank you for the recipe!!
Mavis Butterfield says
You bet! I hope you like them. 🙂
Kayln says
All i can say is WOW! I used a 3-4 pound roast and used mozzarella and extra sharp cheddar. I highly recommend using extra sharp because it gives it boost of flavor. I cooked it frozen at 350 for 50 minutes, and took the foil off 15 minutes before it was done. It was still cold in the middle and so i popped it back in on 375 for another 15-20 minutes it it came out perfect.
Jamie says
How many enchiladas did you make with the 3-4 lbs of roast?
Tina says
Just made these using ground beef. I did add onion, garlic and black beans. Very easy and delicious! Mine were a little soggy, but it didn’t bother me a bit.
Caroline says
Hi! How much beef did you use? And about how many enchilladas does this yield?
Thanks!!
Deborah says
When I make beef enchiladas, I start with making a pot of chili. I heat the tortillas before adding the beef, cheese, and a bit of chopped onion. Roll the meat in the tortilla and use the juice from the chili to cover. Add a bir of cheese on top and bake. They are always a big hit when I make them. I just never thought about freezing them.
Lauri says
I was wondering if I can freeze just the mix (hamburger, cheese, onions, peppers, and sauce) because I’m out of tortillas now.
Mavis Butterfield says
Yes!
Betty Baker says
What about making the enchiladas WITHOUT the sauce. Adding the sauce when actually putting them in the oven??? That might avoid the ‘sogginess’.
Carrie says
This is a great basic enchilada recipe. We like to make this recipe with corn tortillas.
Sheila says
Do you think these could be frozen in single serving sizes?
Mavis Butterfield says
Yes.
Lindsey says
Do you bake before you freeze?
Marti says
Easy recipe, thanks!