Enchiladas for the Freezer

 

Making enchiladas for the freezer is a great resource to have on hand.  I am not freezing these with the sauce on them as not only does it take it a lot of freezer space to have pans of enchiladas in the freezer but the tortillas can get soggy after they are cooked and that is not real appealing. Here is how I do this..


Enchilada Filling
2lbs hamburger
1 medium onion, chopped
4 cups cooked beans (you can use pintos, red or black beans. I used 1 quart jar of my home canned pinto beans: http://www.thefamilyhomestead.com/canningdriedbeans.htm )
1T chili powder
1t cumin
1t salt
˝ t pepper

Cook the hamburger and onion until the onion is soft and the meat is no longer pink. Add the beans and spices and stir to combine.


After the filling was done I softened my tortillas in a little coconut oil. I also grated 1lb of cheddar cheese. Once all these ingredients were ready it was time to make enchiladas..

 



I put a spoonful of filling and a little cheese on each tortilla


I rolled it up and carefully laid it, seam side down, on a tray..


I continued to do this until the tray was full…


When all was done this mixture filled 60 (5 dozen) tortillas..


I put the trays in the freezer to flash freeze. After they are frozen I will put them in freezer bags and can pull out as many as needed for a meal.



When I make enchiladas I put the filled tortillas (frozen) in a 9x13 pan and then cover them with enchilada sauce. You can find my enchilada sauce recipe here: http://www.thefamilyhomestead.com/enchiladasauce1.htm  I sprinkle grated cheddar cheese over the top and bake at 350 until everything is hot and bubbly. This may take 45 minutes or so using frozen enchiladas.

 
 
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