Easy Freezable Beef Enchiladas - Dump and Go Dinner

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Easy Freezable Beef Enchiladas - Dump and Go Dinner

Lisa
The Cook
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

  • 2 8x8 Baking Pans

Supplies

  • Foils
  • Labels

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?

  1. 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.

  1. 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.

  1. In a large bowl, combine beef, taco seasoning, cream of chicken soup, sour cream and cheddar cheese #1.
  2. Fill the center of a tortilla with filling, and roll up. Place seam side down in a greased 8X8 foil baking pan.
  3. Repeat with remaining tortillas and filling.
  4. Pour enchilada sauce over the top of the enchiladas, and sprinkle cheddar cheese #2 over top.
  5. Bake covered at 350F for 30 minutes.
  6. Uncover and bake for an additional 10 minutes.

12 Comments

Join the discussion
  1. I 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!

  2. 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!!!

    1. 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?