I love freezer meals. The day I made the Turkey Lasagna and Stuffed Shells I also made two pans of these Freezer Enchiladas and a few other things I will share soon. I have to tell you, I liked these better than when I normally make and enjoy them the same day. I don't know what magic happened in the freezer but it did and I'm 100% okay with it.
Musical Selection: Something Beautiful by:Needtobreathe. I love listening to this in the morning.
(Makes 2 9x13 pans or 12 enchiladas)
1 large onion, chopped
drizzle of canola/vegetable oil
2 lbs ground beef
salt and pepper to season
1/3 cup taco seasoning or 2 packets
1/2 cup water
1 large can green chilies
12 medium tortilla shells (we like whole wheat)
2 cans enchilada sauce
2 1/2 cups cheddar cheese
2 cups pepper jack cheese
Shredded lettuce for serving
Add the oil into a large skillet on medium high heat. Drop the onions into the pan, sauté for about 3 minutes. Add the ground beef, season with salt and pepper. Cook the ground beef until it is no longer pink. Add the green chilies, taco seasoning and water. Stir to combine.
Begin assembly by placing a few spoonfuls of the ground beef mixture in the middle of the tortilla. Sprinkle with cheddar cheese. Roll up and place in a tin foil pan. Repeat.
Cover the pans with Press and Seal then tin foil. Write the name and date on the tin foil.
The day before you would like to enjoy them, put the pan into the fridge overnight and into the next day. After it has had time to defrost, press in the middle of one of the enchiladas, if it still feels frozen, put the pan into a 200 degree oven for about 20 minutes with the tin foil on it.
Once it is mostly defrosted, preheat the oven to 350 degrees and pour the enchilada sauce over the top of the enchiladas. Top with 1 cup of cheddar and 1 cup of pepper jack cheese. Bake for about 30 minutes or until hot and bubbly and the cheese has melted.
Top with shredded lettuce and enjoy!
Recipe by: Mrs. Schwartz