How to Cook Frozen Beef Enchiladas

These Like shooting fish in a barrel Beef Enchiladas are made with a flavorful footing beef, light-green chiles, and black bean filling, piled loftier with cheese, and all smothered in a mouthwatering homemade enchilada sauce and baked to gooey cheesy perfection!

This is one of myMexican-inspired recipes I know you lot'll desire to go on on hand!

I take a beloved-affair with Mexican-way foods and Tex-Mex foods. The flavors just speak to me. The spices, the estrus, the freshness, the cheese… human being, I could swallow those foods every day!

This recipe has actually been here on the site for years (since 2015), only I thought it could do with some updated photos and more helpful data.

Of form, I highly recommend making these with my Homemade Enchilada Sauce I shared with you terminal week… the season of homemade versus a can is just insane.

And don't forget an water ice cold margarita to wash it all down!

This is only an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Make filling. Brownish the beef, and so add together onion, garlic, and green chiles, and cook until tender and beef is cooked through.
2. Drain and return to skillet. Once the beefiness mixture is back in the skillet, stir in beans, cilantro and some enchilada sauce.
3. Assemble enchiladas. Start by spreading a thin layer of sauce over a tortilla, then add beef mixture, and tiptop with some cheese.
4. Scroll up. Ringlet from the lesser of the tortilla up towards the top, rolling the tortilla into a long cigar-like shape.
5. Add to baking dish. Repeat with remaining tortillas and add them all to a baking dish.
6. Top with sauce and cheese. Spread any remaining enchilada sauce over the height, and so sprinkle with remaining cheese.
7. Bake. Bake uncovered, until cheese is melty and the enchiladas are hot and bubbly.

Helpful Tip!

To brand the tortillas a flake more pliable and easy to roll, take them out of the package and wrap them in a damp newspaper towel. Microwave for about twenty seconds.

Variations of this recipe

• Shredded meats – if you lot prefer a shredded meat texture within your enchiladas, try my beef barbacoa, pork carnitas, or Mexican-style chicken!
• Ground meats – this recipe works really well with ground pork or chicken instead of beef.
• Vegetarian – also, feel free to use a footing beef culling (like Impossible beef), tofu crumbles, or all beans to brand a vegetarian version!
• Tortillas – I know enchiladas are traditionally made with corn tortillas, merely my family prefers when I make these with flour tortillas, so that's how I'grand sharing them hither with y'all. You can definitely swap them out for corn though, if y'all prefer.
• Store-bought sauce – nosotros LOVE using a homemade sauce for these enchiladas, just information technology will still gustation yummy with store-bought if that's what you lot have on manus.
• Actress saucy – feel gratis to use as much or every bit little sauce every bit you'd like for this recipe. You tin fifty-fifty dip the tortillas IN the sauce earlier rolling them! Messy, but delicious.

FAQ's

Are these enchiladas authentic?

I don't brand whatsoever claims to the authenticity of this recipe, especially since I ordinarily make them with flour tortillas instead of the traditional corn. This is but my version of a archetype, based on my family's sense of taste.

Do enchiladas freeze well?

They sure do. See my detailed freezing instructions down beneath under the "Freezing" heading.

Do enchiladas reheat well?

Yep! For the best texture and flavour, leftovers should be baked at 350°F for about 15-20 minutes. They can also exist microwaved if yous're in a rush.

Making beef enchiladas ahead of fourth dimension

I of the all-time things virtually enchiladas (other than the taste), is that can be assembled ahead of fourth dimension, and even frozen!

Assembled enchiladas tin be covered and refrigerated for up to 2 days. When you're ready to bake, let the baking dish sit out on the counter while the oven preheats, then bake every bit directed.

Freezing

Get together the enchiladas, merely don't bake them. I like to use a disposable pan, since it makes freezing easier.

Cover tightly and freeze for up to 3 months. Y'all have 2 options when it comes to baking the frozen enchiladas.

1. Thaw overnight in the refrigerator, then bake as directed.
2. Bake from frozen, covered, for 20 minutes, then uncover and add an additional 10-xv minutes of blistering fourth dimension, until cheese is melted and enchiladas are hot and bubbly.

Storage

Leftover enchiladas should exist refrigerated in an airtight container and eaten inside 4-5 days.

Recipe adapted and inspired from Gimme Some Oven

Did you brand this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Servings: 4 servings

(hover over # to conform)

These Easy Beef Enchiladas are made with a flavorful ground beef, green chiles, and blackness edible bean filling, piled high with cheese, and all smothered in a mouthwatering homemade enchilada sauce then baked to gooey cheesy perfection!

• ▢ 1 – 2 Tbsp vegetable oil
• ▢ ane medium yellow onion diced
• ▢ 3 cloves garlic minced
• ▢ ane.5 lbs footing beef
• ▢ 1/two tsp kosher salt
• ▢ 1/2 tsp blackness pepper
• ▢ four oz can diced dark-green chiles drained
• ▢ fifteen oz can blackness beans rinsed and drained thoroughly
• ▢ i/iii cup chopped fresh cilantro divided
• ▢ 8 flour tortillas burrito sized
• ▢ 3 cups Mexican-blend shredded cheese
• ▢ i batch homemade red enchilada sauce or a nineteen – 20oz can of store-bought sauce
• ▢ additional cilantro for garnish

• Preheat oven to 350 degrees. Lightly grease a nine×13" baking dish and set aside.

• Add oil to a big skillet and heat over MED Loftier heat.  Add beef and cook for about 3-4 minutes, crumbling equally it cooks.

• Add onion, garlic and light-green chiles, stir, and cook another iii-4 minutes, until onions are soft and beefiness is cooked through.

• Drain in a colander and return to skillet.  Stir in black beans, one-half of the cilantro, and about 1/ii loving cup of the enchilada sauce.

• To prepare the enchiladas, spread a tablespoon or two of the enchilada sauce over a tortilla, and so add about i/8th of the beef mixture down the center.  Top with roughly ane/iv-1/3 loving cup of cheese.

• Whorl up tortilla and add to prepared baking dish.  Repeat with remaining tortillas.

• Spread any remaining enchilada sauce over the acme of the tortillas and sprinkle top with remaining cheese.

• Broil, uncovered, for 20-23 minutes, until hot and bubbly and cheese is completely melted.

• Sprinkle top with chopped cilantro. Serve garnished with a little sour cream, cilantro, pico de gallo, diced avocado, etc.

Want to save this recipe for subsequently? Click the heart in the bottom correct corner to save to your ain recipe box!

1. Calorie count is assuming a serving size of 2 enchiladas per serving.
2. Please see the body of the postal service nether the headings "making beef enchiladas ahead of time" and "freezing" for detailed information about making this recipe ahead.

The Chunky Chef is non a dietician or nutritionist, and whatever nutritional information shared is an estimate. If calorie count and other nutritional values are of import to y'all, we recommend running the ingredients through whichever online nutritional calculator you lot prefer. Calories tin can vary quite a bit depending on which brands were used.

Hey there! I'thou Amanda. Wife, female parent, photography nerd, and bacon lover! I believe that delicious meals should exist easy to make. Now that you're here, stay a flake, browse a few recipes, and permit'due south become cookin'!

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Source: https://www.thechunkychef.com/beef-enchiladas-with-homemade-enchilada-sauce/

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