Easy Freezable Beef Enchiladas - Dump and Go Dinner
5
Servings
8
Ingredients
12
Comments
Packed with seasoned ground beef, sour cream, and cheese these Easy Freezable Beef Enchiladas are a delicious and creamy dinnertime dish to share with friends and family alike.
5
Servings
8
Ingredients
12
Comments
Ingredients
- 1 ½ cups cook Ground Beef
- 1 ⅔ tablespoons Taco Seasoning
- 10 ½ ounces Cream of Chicken Soup
- 1 cup Sour Cream
- 1 ½ cups Cheddar Cheese #1
- 10 individual Flour Tortillas (8-inch/Med)
- 10 fluid ounces Red Enchilada Sauce
- ½ cups Cheddar Cheese #2
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, combine beef, taco seasoning, cream of chicken soup, sour cream and cheddar cheese #1.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large bowl, combine beef, taco seasoning, cream of chicken soup, sour cream and cheddar cheese #1.
- Fill the center of a tortilla with filling, and roll up. Place seam side down in a greased 8X8 foil baking pan.
- Repeat with remaining tortillas and filling.
- Pour enchilada sauce over the top of the enchiladas, and sprinkle cheddar cheese #2 over top.
- Bake covered at 350F for 30 minutes.
- Uncover and bake for an additional 10 minutes.
12 Comments
Join the discussionI used smaller tortillas, so I had leftover filling. I mixed it with rotini pasta and made a whole foods version of “cheeseburger macaroni”. Delicious! Thanks for the amazing recipes!
Yummy Heather! Thanks so much for sharing with us!
Was just about to start this and realized there’s no temperature!
They were there in the freezing directions. I moved them to both directions now. The answer is 350.
how would you think this would do in a corn tortilla my son cant have gluten
I think that would work just fine.
I’m considering this to take on a trip to visit out-of-state family, but would need to double the batch and 4 pans may be a bit unwieldy. Could each batch be put in a single 13×9 pan, so I only need to travel with 2? Thanks!!!
Yes – you can certainly put these into a 9×13 pan, just squish them together a bit!
This is one of my kids favorite frozen meals!
The amount of taco season, is not transferring correctly.
I am not sure what you are stating here. The recipe calls for 1 and 2/3 tablespoons of taco seasoning. Are you stating that this is incorrect?
These were very good! Thank you!