What To Know
- With a few simple ingredients and a little bit of prep work, you can enjoy a satisfying and flavorful meal without the hassle.
- Yes, you can assemble the enchiladas the night before and refrigerate them for up to 2 days.
- When ready to serve, thaw the enchiladas overnight in the refrigerator and bake as instructed.
Are you tired of scrambling to put dinner on the table after a long day? Look no further than our mouthwatering make-ahead beef enchiladas! These enchiladas are not only easy to prepare but also incredibly delicious, making them the perfect solution for busy weeknights.
Ingredients You’ll Need:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (4 ounce) can diced green chilies, undrained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- Chopped fresh cilantro, for garnish (optional)
Step-by-Step Instructions:
1. Prepare the Filling:
In a large skillet over medium heat, brown the ground beef. Drain off any excess fat. Add the onion and garlic and cook until softened. Stir in the tomato sauce, diced tomatoes, green chilies, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
2. Assemble the Enchiladas:
Spread 1/2 cup of the filling down the center of each tortilla. Sprinkle with 1/4 cup of cheddar cheese. Roll up the tortillas tightly and place them seam side down in a greased 9×13 inch baking dish.
3. Make Ahead:
Cover the baking dish with plastic wrap and refrigerate for up to 2 days. When ready to bake, remove the plastic wrap and continue with the instructions below.
4. Bake the Enchiladas:
Preheat oven to 350°F (175°C). Bake the enchiladas for 25-30 minutes, or until heated through.
5. Top and Serve:
Remove the enchiladas from the oven and let them cool for a few minutes. Top with sour cream, shredded cheddar cheese, and chopped fresh cilantro, if desired. Serve immediately.
Tips for Success:
- For a spicier filling, add extra green chilies or chili powder to taste.
- To make the enchiladas ahead of time, assemble them as directed but do not bake. Cover and refrigerate for up to 2 days. When ready to serve, bake as instructed.
- If you don’t have corn tortillas, you can use flour tortillas instead.
- To make the enchiladas gluten-free, use gluten-free tortillas.
Variations:
- Add your favorite vegetables to the filling, such as bell peppers, corn, or black beans.
- Swap out the ground beef for shredded chicken or pork.
- Top the enchiladas with a creamy cilantro sauce instead of sour cream.
- Make individual enchiladas by rolling up the tortillas and placing them in a muffin tin.
The Ultimate Meal Prep Solution
Make-ahead beef enchiladas are the ultimate meal prep solution for busy families and individuals. They are easy to prepare, incredibly delicious, and can be made ahead of time for convenient weeknight dinners. With a few simple ingredients and a little bit of prep work, you can enjoy a satisfying and flavorful meal without the hassle.
Frequently Asked Questions:
1. Can I make the enchiladas the night before?
Yes, you can assemble the enchiladas the night before and refrigerate them for up to 2 days. When ready to bake, remove the plastic wrap and continue with the baking instructions.
2. How do I reheat the enchiladas?
To reheat the enchiladas, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish and cover them with foil. Bake for 15-20 minutes, or until heated through.
3. Can I freeze the enchiladas?
Yes, you can freeze the enchiladas for up to 2 months. Assemble the enchiladas as directed but do not bake. Cover and freeze. When ready to serve, thaw the enchiladas overnight in the refrigerator and bake as instructed.
