Enchiladas

Monday at nap time all my kids slept at the same time.  It was only for a half hour and that’s all the time I needed to change the wash and prep some food.  The bar and grill here in town has Taco Tuesday night.  I love going but always kick myself that I simply don’t do my own Taco Tuesday right here at our house.  That got me thinking that I could make a Mexican meal along with a couple for the freezer and I’d be good for the next few Tuesdays.

Here’s how they look minus I ddin’t get cheese on the one to the right.  I love recipes that are good for the freezer. I don’t do a lot of freezer meals but this is one that I regularly do.  The original recipe calls it Beef Enchilladas…I’ve changed it up though.

enchilladas
Here is the original recipe along with the changes I made.2 1/2 pounds of ground beef (I use any kind of meat I have.  This time sausage was added too.)
1 medium onion chopped
2 cans of enchilada sauce
1 can cream of mushroom soup (I use cream of chicken sometimes)
1 can tomato soup
20 tortillas
2 1/2 cups plus more cheese

I added beans and rice to these too along with some cilantro

Brown the meat and onion.  Add beans and rice if you are going to.  Set aside.  Mix together sauce and soups.  The recipe says to fill two 9 x 13 pans.  I use three pans and divide them between the three.  Put 3/4 of a cup of sauce mixture in the bottom of the pans.  Put half of the remaining mixture in the hamburger mix and stir.  Save the remaining sauce mixture.  Take a tortilla shell and put filling down.  Sprinkle cheese over the top and roll them up.  Put them seam side down in the pan.  Once all the enchiladas are rolled, pour the remaining sauce over.  Sprinkle cheese over the top.

If using right away, cover the pan and bake at 350 for 25 minutes.  Take the cover off and bake an additional 5 minutes.

If cooking a frozen version thaw in the refrigerator overnight then cook using the directions above.

This plus a salad makes a great meal for us.  I love having a couple in the freezer for those times when I know life is busy.  Not going on to eat on Tuesday nights because I’m not tempted is also a good thing.

Does anyone have any quick and easy tried and true easy freezer meals.  I do like having something in the freezer and I love trying new recipes.

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13 thoughts on “Enchiladas

  1. Shirley

    I’m want to.start making more plan ahead meals so I’m not scrambling at the last minute any more. This one looks easy and one I think my family would eat. Just curious, the recipe calls for two cups………Would that be cheese?

  2. Tina in NJ

    We just had meatloaf that had been frozen twice. One loaf makes two meals for the three of us who usually eat dinner here. I make two meat loaves at a time and freeze one before cooking it. At some point, I thaw it out and cook it. The second half gets frozen so we don’t overload on meatloaf. I also like to cook an extra chicken and freeze the meat in 2-cup bags for future meals. Tomorrow is Chinese New Year, so we’re having fried rice. Easy peasy.

  3. Debra Hageman

    I’ll have to give these a shot! I got an Instant Pot for Christmas. I’ve had lots of fun and success so far. Do you have any more recipies you’d like to share for that? Deb

  4. Lorraine

    Looks delicious! I make large batches of chili, lasagna and chicken noodle soup and freeze half. I prepare pans of apple crisp in the fall and freeze; put one frozen in the oven with meatloaf and baked potatoes.

  5. CindyD

    One of our favorite multi-meal deals (not freezable) is stewed chicken. We make enough for two meals and then have soup for lunch the third day. I also like to get boneless pork loins on sale (you probably get them from butchering), cook the whole thing and freeze it in meal size portions.

  6. Elaine Sihilling

    I make home made spaghetti sauce and chili also taco meat and lasagna I also cook extra chicken then chop it up another thing I make is pinto beans I put these in freezer containers I will spend a whole day cooking when things start to get low

  7. Kim LeMere

    Here is one of my favorites. It is my go to recipe for a quick and easy meal for friends and family. Hope you enjoy it with yours.

    Turkey Wild Rice Casserole
    3 cups diced cooked turkey or chicken
    3/4 cup wild rice
    3/4 cup white rice
    2 cups diced celery
    1 small green pepper (diced)
    1 medium onion (diced)
    2 cans cream of mushroom soup
    2 cups of milk
    1 small jar of diced pimento (4 oz)
    1 cup water chestnuts (diced)
    1 cup mushrooms
    3/4 cup slivered almonds (optional)
    Buttered bread crumbs
    Cook and dice the turkey or chicken. Reserve the broth. Cook rice and wild rice separately in 1 1/2 cup of turkey broth until each is tender. Brown green pepper and onion in butter. Combine all ingredients. Put in 2 9×13 baking pans. Top with buttered bread crumbs.
    Bake at 350 for 1 hour or until bubbly
    Freezes well
    * I have used Basmati rice
    * I have also used pre cooked smoked turkey breast (1.25 pounds) and then I have purchased 40 ounces of Turkey Broth for cooking the rice’s in .

  8. Ellen

    I can have Broccoli Beef and fresh rice on the table in 30 minutes. Or will grill fish or chicken and roast veggies in the oven. Also 30 minutes. On a Friday night I’ll roast potatoes (40 minutes) and be sure to have enough left for Saturday breakfast which keeps us home-hubby LOVES potatoes.

  9. Carolyn

    Oh the memories! I was on WIC (Women Infant and Children food subsidies) during 2 of my pregnancies and into their preschool years. They would give us a 1lb of beans (pinto) and huge amounts of Colby cheese. I would buy a bag of flour tortillas and make refried beans, fill the tortillas w the refried beans and cheese. Fold the edges in and roll. I would freeze them. it was a great individual snack for the older ones when they came home from school, or w some sour cream and a salad it was a quick dinner.
    I have not made them in a LONG time, obviously my kids are grown. But it was a good dinner/snack.

  10. Lisa B

    It’s just me at home now and I make Taco Soup, eat it tonight and for lunch or dinner the next day and freeze the leftovers. Once a Month Cooking (a cookbook) has several recipes I use to make 4-6 batches of the same recipe and freeze. That method was easier for me and less time in the kitchen

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