Saturday, September 3, 2011

Freezer Enchiladas

1 pound prepared taco beef
(I almost always make too much taco meat whenever I can, love having it on hand to knock out an extra 20 minutes)
8 flour tortillas
1 small jar green chilies
1/3 cup water
20 ounces (or so) of Enchilada sauce
your favorite Mexican Blend cheese
(we love Supremo Quesadilla cheese when we can find it!)

Mix beef, chilies and water.
Pour a smidge enchilada sauce in the bottom of greased 9x13 pan - just enough to cover it
Spread beef mixture down center of each 8" flour tortilla
Sprinkle in cheese (as much or as little as you want - or skip altogether for a more authentic enchilada)
Tightly roll up tortillas and place side by side in pan
Cover with enchilada sauce (as much or as little ... you decide)
Smother in cheese (the best part)
Cover in foil
Bake at 350 for 30 minutes.
or ....
double the recipe make two, bake one and freeze one for later
(but be kind to yourself and use a foil pan. I hate scrubbing Pyrex.)
When ready to use bake in oven for about an hour OR take out of freezer that morning, thaw in fridge and bake normal)

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