Beef Enchiladas

Beef Enchiladas - Freezer Friendly Recipe
6-8 servings

Ingredients:
1 lb lean ground beef
1 medium onion, diced
1 pkg Taco Seasoning (or make your own)
1 small can green chile, chopped
1 8 oz can green chile salsa
12 corn tortillas
1 lb shredded cheese, Monterey Jack
water, for taco seasoning

Sauce:
1 15 oz can red enchilada sauce
1 15 oz can green enchilada sauce
1/3 c sour cream
3 T milk

Method:
Brown meat with onion.  Mix in taco seasoning per directions.  (I always use less than recommended water because I think it takes entirely too long for all the water to evaporate).  Add green chiles and green chile salsa.  Mix well, cover and simmer on low heat for 15 minutes.

Sauce: combine both enchilada sauces, sour cream and milk in a medium bowl.  Mix well until blended.

Assembly: In a 9x13 pan (lined with foil and plastic wrap if freezing), pour 3/4 c of sauce on bottom of pan.  Layer with tortillas. Top with half of meat mixture.  Sprinkle with cheese.  Place another layer of tortillas.  Top with rest of meat mixture.  Sprinkle with cheese.  Pour remaining sauce over top and sprinkle with remaining cheese.  Cool completely before freezing.

Thaw completely before serving.  Bake at 350F for 18 - 20 minutes or until heated through.  Serve with desired toppings (tomatoes, lettuce, guacamole).

Verdict:
This was a labor intensive meal for our freezer cooking session.  Trying to drain the fat off the beef was very difficult (we browned 7 lbs!).  Then we had trouble with the liner method (see below).  Then lastly we actually had to assemble the enchilada.

We haven't thawed this meal out yet so I can't so how it tastes.  The other families have eaten theirs and they both said it's a yummy dish.

Liner Method for Freezer:
Take your casserole dish (I recommend an 8x8).  Place a layer of foil in the dish, making sure there is extra on the ends to cover the top of the dish.  Next place a layer of plastic wrap, the same length of the foil.  (If using a larger dish, consider laying a second piece of plastic wrap perpendicular to the first one and foil).  Assemble your enchilada.  Wrap the plastic wrap and foil around the enchilada.

Freeze enchilada (after allowing to cool), in the baking dish (and plastic wrap and foil).  After the dish is frozen, remove the casserole dish.  Return foil encased enchilada to freezer.

This method is useful so you don't lose a casserole dish in your freezer for a few months. 

When you are ready to eat, thaw out the enchiladas somewhat and remove the foil and plastic wrap (the goal is that the enchiladas are frozen enough to keep it's shape/not make a mess, but thawed enough that you can get the plastic away/off the meal - it's tricky).  Place the enchilada in your baking dish and allow to finish thawing.