Garlic Beef Enchiladas - Freezer
Source of Recipe
BBR
Recipe Introduction
Posted by: kokonut
List of Ingredients
1 pound ground beef
1 medium onion, chopped
2 T flour
1 T chili powder
1 t salt
1 t garlic powder
1/2 t cumin
1/4 t coriander
14 1/2 oz can diced tomatoes
10 flour tortillas
2 c shredded cheddar, pepper jack or colby cheese
Recipe
In a saucepan over medium heat cook beef and onion until meat is no
longer pink; drain if necessary. Add flour and seasonings and mix well. Add tomatoes and bring to a boil. Simmer 10-15 minutes.
Meanwhile prepare the sauce. (recipe follows)
Spread about 1/3 of the sauce into the bottom of a greased 13x9 inch
pan. Spread 1/4 cup beef mixture down the center of each tortilla and top with 1-2 T cheese. Roll up tightly and place seam side down over sauce in pan. Pour remaining sauce over enchiladas, cover with foil and bake for 35-40 minutes at 350 degrees. Remove foil, sprinkle with remaining cheese and continue to bake until cheese is melted and everything is nice and toasty looking (about 10 more minutes).
Enchilada Sauce (a great replacement for any recipe calling for canned
enchilada sauce)
2 c tomato sauce
1 T chili powder
1/4 t cumin
1/4 t coriander
1/2 t onion powder
1/4 garlic powder
Combine all ingredients, mixing well to make sure the chili powder is
well mixed in. Use in any recipe calling for canned enchilada sauce.
yield: about 2 cups
To freeze I just roll up the enchiladas, place in a gallon ziploc and
freeze. Freeze the sauce in a separate quart bag and the cheese in
another. Thaw everything in the fridge and assemble then bake according to directions in recipe. I did freeze with the sauce on top once and it was tasty but the tortillas were soggy
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