We all know I’m a die-hard Mexican food loving girlie. Tacos tend to be my go-to, but these Freezer Beef Enchiladas are giving them a run for their money. Perfect to whip up and enjoy fresh, or to keep on hand in the freezer for when you need dinner in a pinch, they’ll taste amazing no matter when you serve them.
I mean, is there anything better than easy-to-make, deliciously seasoned and tasty beef enchiladas? I guarantee you’ll find yourself making these on repeat, especially if you’re already a fan of my One-Pan Enchilada Skillet. They’re just too good!
FREEZER-FRIENDLY AND SERIOUSLY DELICIOUS BEEF ENCHILADAS
Baby Hayes is here and I can’t get over it! We’re so happy he’s home with us, and we’re working on getting into our new routine while in this newborn bliss.
Maintaining a healthy diet will of course be so important for me in this postpartum phase, but I realize I won’t always have the time to cook up all the nutritious foods I want on the spot, so planning ahead will be key. I can already say that Bridge and I were so happy when we remembered I made + froze my Chicken Pot Pie from my cookbook before Hayes arrived, and it has already come in handy.
So, I’m going to keep the freezer-friendly, prep ahead meals coming. I try not to play favorites with any of my recipes, but these Freezer Beef Enchiladas are up there for me right now.
High in protein and flavor, made with deliciously seasoned beef, creamy refried beans and the yummiest enchilada sauce, it’s a meal you can feel good about cooking any day.
ALL THE DELICIOUS DETAILS
Let’s get into the details. Starting with the superfood that is organic, grass-fed ground beef. Seasoned and cooked to perfection, it’s the tastiest high-quality, high-protein base of this dish. I love ground beef because it’s so nutrient dense, versatile, and easy to cook. I get even more into why I’ve been loving it in a blog post here.
Combined with some mild green chiles and cooked in collagen-boosting bone broth, I could honestly just eat the beef alone from this recipe and be satisfied. But it tastes even better when you fill these delish enchiladas with the creamiest fiber-filled refried beans that are mixed with more broth, garlic, onion, chili powder, salt and ghee. Are you drooling yet?!
If you’re not, then I bet you will be when I tell you you’ll dip your warmed tortillas (I love Siete Foods cassava tortillas) in the red enchilada sauce, roll them tightly with your incredibly yummy beef + bean filling, and cover them with the rest of the enchilada sauce and shredded cheese. So much goodness!
Oh, and don’t forget to garnish with some cilantro, avocado and a squeeze of lime to really bring it all together.
GAME CHANGING FREEZER BEEF ENCHILADAS
These Freezer Beef Enchiladas are seriously a game changer. Great to prep ahead and freeze then make for an easy, healthy, tasty meal, or to enjoy fresh when you’re having friends or fam over. Either way, your tastebuds will thank you.
Bridger and I are seriously obsessed with these enchiladas. I could honestly devour some right now, so you already know what I’ll be doing during Hayes’ next nap – prepping our next batch! Hope you love ‘em too.
INGREDIENTS YOU’LL NEED:
For the Beef:
- Avocado oil
- Yellow onion
- Garlic cloves
- Organic grass-fed ground beef (90% lean / 10% fat or 85% lean for some extra moisture and flavor)
- Kosher salt
- Chili powder
- Smoked paprika
- Garlic powder
- Dried oregano
- Ground cumin
- Mild green chiles
- Low-sodium beef bone broth
For the Beans:
- Ghee
- Yellow onion
- Garlic cloves
- Chili powder
- Kosher salt
- Refried beans (the fat free refried beans from Trader Joe’s work well here)
- Low-sodium beef broth
To Assemble:
- Cassava flour tortillas (I like Siete Foods)
- Red enchilada sauce (I like Siete Foods)
- Shredded goat cheddar cheese
To Garnish:
- Cilantro
- Avocado
- Lime wedges
HOW TO MAKE MY FREEZER BEEF ENCHILADAS:
If baking fresh, preheat the oven to 375.
For the Beef:
In a large skillet, heat the avocado oil.
Once hot, add the onions and beef, breaking up the meat with the back of a wooden spoon. Cook, undisturbed for five minutes or until the beef has browned on one side. Stir and cook until the meat is no longer pink, about 3-5 more minutes.
If needed, drain off any excess grease or liquid. Add the salt, chili powder, smoked paprika, garlic powder, dried oregano, and cumin. Stir to combine to evenly coat the meat in the spices. Allow the spices to toast, about 2 minutes.
Add in the chiles and beef broth. Stir to combine and cook, uncovered, until most of the liquid in the pan reduces and becomes thickened, about 4 more minutes.
Remove from the heat and allow it to cool to room temperature before assembling.
For the Beans:
In a medium pot, add the ghee and heat over medium.
Once hot, add the onions. Cook until translucent, about 5 minutes. Add in the garlic and cook for 2 minutes, or until fragrant. Add in the chili powder and salt. Stir to combine and lightly toast the chili powder, about 1 minute.
Add in refried beans. Using a spoon, mix vigorously to totally combine. Once smooth, start to add the broth in 1/4 cup increments. Stir between each addition and continue to add broth until the beans are creamy and smooth. Once you’ve added the appropriate amount of broth, cook for about 3 minutes on low.
Remove from the heat and allow to cool to room temp before assembling.
To Assemble, Bake Fresh or Freeze:
Pour half of the enchilada sauce into a shallow bowl.
Heat a medium, nonstick skillet over medium-low heat. Working one tortilla at a time, add the tortilla to the dry pan and heat for 15 seconds per side or until the tortilla is pliable.
Once warmed, dip in the enchilada sauce and flip. Allow the excess to drip off before placing it into a 9×13 pan. Fill with two tablespoons of the beans and two of the beef. Roll tightly and arrange in the pan, seam side down.
Once all tortillas are filled, pour the remaining sauce over the enchiladas, ensuring they are evenly coated. Top with the shredded cheese.
*To Bake Fresh:
Preheat the oven to 375. Wrap the dish tightly with foil and transfer to the middle rack. Bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly. For extra crisp, broil on high for 2-3 minutes (watch carefully!).
Garnish with cilantro, avocado, and a squeeze of lime. Enjoy!
*To Freeze then Bake:
Ensure that the enchiladas are at room temperature before wrapping the entire pan in plastic wrap and again in foil. Transfer to the freezer and store for up to 2 months.
Once you’re ready to cook, remove from the freezer and preheat the oven to 375. Remove the plastic wrap and cover the dish with foil. Bake for 25-30 minutes until warmed through and the cheese is melted. Remove the foil and transfer back to the oven for 10-12 minutes, or until the cheese is browned and bubbly. Enjoy!
RECIPE SUBSTITUTIONS & QUESTIONS
For these Freezer Beef Enchiladas, feel free to sub the ghee and shredded goat cheddar cheese for regular butter and/or shredded cheese (you could even try pepper jack, Monterey jack, etc.). For the tortillas, I prefer Siete Foods cassava flour tortillas, but regular flour tortillas or your favorite GF tortillas should work here, although it may take some testing to make sure they hold up well in the prep/cooking process.
Instead of ground beef, you could try ground chicken or turkey. And for the refried beans, I recommend using the fat free Trader Joe’s refried beans which I’ve found make for the creamiest bean mixture in this specific preparation. You could also try using a green enchilada sauce instead of red.
ARE ENCHILADAS BETTER WITH CORN OR FLOUR TORTILLAS?
Corn tortillas are used more traditionally, but you can make with whatever works best for you! Flour tortillas are a great option if no dietary restrictions, or feel free to use your favorite GF tortillas, like I did here with the cassava tortillas in my Freezer Beef Enchiladas.
WHAT ELSE CAN YOU PUT IN ENCHILADAS?
Really any combo works in enchiladas, use whatever you like! Ground beef, turkey or chicken, with vegetables, cheese, beans, salsa or guac. You got options!
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Freezer-Friendly Beef Enchiladas
Ingredients
For the Beef:
- 1 tablespoon avocado oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1- pound organic grass-fed ground beef, 90% fat / 10% lean
- 1 teaspoon kosher salt
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 4 ounces mild green chiles
- 1/3 cup low-sodium beef bone broth
For the Beans:
- 2 tablespoons ghee
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1 14-ounce can refried beans
- 1/2-3/4 cup low-sodium beef broth
To Assemble:
- 8 cassava flour tortillas, I like Siete Foods
- 1 12- ounce jar red enchilada sauce, I like Siete Foods
- 1 1/2 cups shredded goat cheddar cheese
To Garnish:
- 1/4 cup chopped cilantro
- 1 large avocado, sliced thin
- Lime wedges
Instructions
- If baking fresh, preheat the oven to 375.
For the Beef:
- In a large skillet, heat the avocado oil.
- Once hot, add the onions and beef, breaking up the meat with the back of a wooden spoon. Cook, undisturbed for five minutes or until the beef has browned on one side. Stir and cook until the meat is no longer pink, about 3-5 more minutes.
- If needed, drain off any excess grease or liquid. Add the salt, chili powder, smoked paprika, garlic powder, dried oregano, and cumin. Stir to combine to evenly coat the meat in the spices. Allow the spices to toast, about 2 minutes.
- Add in the chiles and beef broth. Stir to combine and cook, uncovered, until most of the liquid in the pan reduces and becomes thickened, about 4 more minutes.
- Remove from the heat and allow it to cool to room temperature before assembling.
For the Beans:
- In a medium pot, add the ghee and heat over medium.
- Once hot, add the onions. Cook until translucent, about 5 minutes. Add in the garlic and cook for 2 minutes, or until fragrant. Add in the chili powder and salt. Stir to combine and lightly toast the chili powder, about 1 minute.
- Add in refried beans. Using a spoon, mix vigorously to totally combine. Once smooth, start to add the broth in 1/4 cup increments. Stir between each addition and continue to add broth until the beans are creamy and smooth. Once you’ve added the appropriate amount of broth, cook for about 3 minutes on low.
- Remove from the heat and allow to cool to room temp before assembling.
To Assemble, Bake Fresh or Freeze:
- Pour half of the enchilada sauce into a shallow bowl.
- Heat a medium, nonstick skillet over medium-low heat. Working one tortilla at a time, add the tortilla to the dry pan and heat for 15 seconds per side or until the tortilla is pliable.
- Once warmed, dip in the enchilada sauce and flip. Allow the excess to drip off before placing it into a 9×13 pan. Fill with two tablespoons of the beans and two of the beef. Roll tightly and arrange in the pan, seam side down.
- Once all tortillas are filled, pour the remaining sauce over the enchiladas, ensuring they are evenly coated. Top with the shredded cheese.
- *To Bake Fresh: Preheat the oven to 375. Wrap the dish tightly with foil and transfer to the middle rack. Bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly. For extra crisp, broil on high for 2-3 minutes (watch carefully!).Garnish with cilantro, avocado, and a squeeze of lime. Enjoy!
- *To Freeze then Bake:Ensure that the enchiladas are at room temperature before wrapping the entire pan in plastic wrap and again in foil. Transfer to the freezer and store for up to 2 months.Once you’re ready to cook, remove from the freezer and preheat the oven to 375. Remove the plastic wrap and cover the dish with foil. Bake for 25-30 minutes until warmed through and the cheese is melted. Remove the foil and transfer back to the oven for 10-12 minutes, or until the cheese is browned and bubbly. Enjoy!
