Freezer Cooking – Beef Enchiladas

Beef Enchilada Dinner


Today was a busy day spent spring cleaning.  Realizing that dinner time was right around the corner I started to panic!  Then I remembered that 2 weeks ago I made a double batch of beef enchiladas, 1 for supper and the other went into the deep freeze.  I was saved!  I really have to remember to do this more often!  This recipe is based on a chicken enchilada recipe from the Joy of Cooking. I usually serve these with simple spanish rice and buttered corn.


Beef Enchiladas

2 onions, chopped

2 jalapeno peppers, seeded and chopped (use more if you like it spicy!)

3 cloves garlic, minced

2 tablespoons oil

1/4 cup chile powder

2 teaspoons cumin

optional – 1/2 teaspoon ground red pepper

Two 28 ounce cans diced tomatoes, drained

salt and pepper

1 pound ground beef (chicken or ground turkey work well here also), cooked and drained

12 flour  tortillas (see recipe below)

1 – 2 cups shredded cheddar cheese (I use 2 cups, but not everyone likes as much cheese as I do!)

Saute first four ingredients in pan over medium high heat until onions are translucent.  Add spices, stirring constantly for 1  minute.  Add tomatoes and cook for 5 minutes.  Add salt and pepper to taste.  Cool and puree mixture in blender or processor. Mix 1/2 cup of sauce with ground beef.  In a 9x 13 inch pan pour 1/2 cup of sauce on bottom of baking dish.

To assemble enchiladas, place 3 tablespoons of beef mixture on each tortilla.  Roll up and place seam side down in baking dish.  Pour remaining sauce over enchiladas and top with shredded cheese. At this point, the enchiladas can be frozen for later consumption.  Bake at 400 degrees for 10 – 15 minutes until cheese is melted and sauce is bubbly.


Thawed enchiladas from the freezer


Flour Tortillas

3 cups bread flour

1 teaspoon baking powder

1 teaspoon salt

1/4 cup vegetable shortening

3/4 cup hot water

Combine ingredients in large bowl.  Mix to form a ball.  Knead until smooth, about 5 minutes.  Divide dough into eight pieces and roll into balls.  Cover and let rest for 20 minutes.  Roll out into rounds about 1/4 inch thick.  Heat a large skillet over medium high heat.  Place one tortilla on skillet, after about 30 seconds bubbles will start to appear.

Bubbles forming on tortillas

Turn and cook on second side, 15 more seconds.  Cover to keep warm while the rest are cooked.  Use immediately, or cool and wrap up for the freezer.


Cooked Tortilla



Enjoy!  Do you have any special recipes that you like to double and place in the freezer?  I am always looking for ideas!  Especially for next weeks experiment (see post here)…


7 thoughts on “Freezer Cooking – Beef Enchiladas

  1. Pingback: Chili Spiced Grilled Chicken With Queso Baked Rice « A Modern Christian Woman

    • I have – it works well. The dough seems to be stickier – so I usually add more flour and use extra flour when rolling them out. They are still yummy!

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