Beef Enchiladas (Easy Freezer Meals)
Today we are making Tex-Mex Beef enchiladas (Easy Freezer Meals). This dish is delicious and easy to make.
You will need:
mozzarella cheese as a topping
cheddar cheese as a topping
black olives as a topiing
Recipe for Beef Picadillo (meat and potatoes)
1 pound of ground beef 80/20
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground cumin
1/4 tsp red chili flakes
1/4 tsp chipotle powder
1 large onion diced
2 jalapenos seeded (if you want it hotter leave seeds in) and minced
2 garlic cloves minced
1-28oz can of diced tomatoes
1 medium potato diced
1 small bunch of fresh cilantro chopped finely (less if you don't like cilantro too much)
1/2 tsp garlic salt
1/4 tsp pepper
1 tsp cumin
2 teaspoon dried oregano
1/2 tsp red chili flakes
6oz can of Tomato paste
**chicken stock to cover mix**
Brown the meat and add the seasoning. Drain the fat and set to the side. In a larger pot on a medium high heat begin to sauté the vegetables (onions & jalapenos) in a little oil. Once the onions are tender add the garlic and cook for a few more minutes. Add the seasonings, diced tomatoes, potatoes, tomato paste, the cooked ground beef mix, and enough chicken stock to just barely cover the meat mixture. Simmer on a medium heat stirring occasionally till the potatoes are tender. Taste and adjust for seasonings.
Once the potatoes are tender strain the meat mixture and separate the liquid. You want the beef enchilada filling to be as dry as possible. Don't throw away the liquid as we will use it to make the red sauce.
Red Sauce recipe:
Adapted from https://www.gimmesomeoven.com/red-enchilada-sauce/
1/2 cup oil
1/2 cup all-purpose flour (I used rice flour to keep it gluten free)
1/2 cup chili powder
2 tsp garlic powder
1 tsp salt
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp black pepper
4 cups of liquid from cooked picadillo mix (or you can use chicken stock-or both)
**a note about chili powder. this is not the same as cayenne pepper. Chili powder is generally a blend of several spices and is usually not very spicy. If you use cayenne you will most likely regret it**
To make the red sauce simply begin by adding the oil and the flour to a small pot. Cook on a medium heat stirring continually. After 5 minutes add the spices and cook for a few minutes more. Finally add the liquid from the picadillo mix and cook till your sauce starts to thicken. Once thickened take off heat. Your sauce is ready.
To make the enchiladas take your tortillas and fry them is some oil for 2-4 seconds. This will soften them up. The temp of the oil needs to be on a med/low. Once the tortillas are sodt roll your meat mixture in the center and place in your freezer friendly container. Top with mozzarella, cheddar cheese, and olives.
To reheat, thaw dish and bake for 30-40 minutes at 350F
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