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Enchilada Cups - Lunch Version

6 Servings Recipe By

Ingredients

  • 12 individual Corn Tortillas
  • 4 fluid ounces Red Enchilada Sauce
  • 15 ounces Diced Tomatoes with Green Chiles
  • 1 1/2 cups cook Ground Beef
  • 2 ounces soften Cream Cheese
  • 1 cup dice Onion
  • 1 1/2 cups Cheddar Cheese, Shredded
  • 6 tablespoons chop Cilantro, Fresh

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4 enchilada cups
  • 525 Calories
  • 23g Total Fat
  • 10g Sat Fat
  • 1g Trans Fat
  • 87mg Cholesterol
  • 744mg Sodium
  • 53g Total Carb
  • 1g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 27g Protein
  • 16 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Spray muffin pan with nonstick spray.
  2. Place two tortilla quarters into each muffin cup.
  3. In a bowl, mix together red enchilada sauce, diced tomatoes, ground beef, cream cheese and onions.
  4. Divide meat mixture into muffin cups.
  5. Sprinkle cheddar cheese on top.
  6. Bake at 375 for 12-15 minutes.
  7. Top with cilantro.

Freeze For Later Cooking Directions

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. Spray muffin pan with nonstick spray.
  2. Place two tortilla quarters into each muffin cup.
  3. In a bowl, mix together red enchilada sauce, diced tomatoes, ground beef, cream cheese and onions.
  4. Divide meat mixture into muffin cups.
  5. Sprinkle cheddar cheese on top.
  6. Bake at 375 for 12-15 minutes.
  7. Top with cilantro.
  8. Flash freeze.
  9. Divide among gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Reheat in microwave for 30 seconds.

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