These enchiladas are kid friendly, meaty, cheesy, easy to prepare, can be made ahead and freeze really well. Definitely a family favorite!

Isn’t it nice to have tried and true, make ahead meals to rely on? Just like my Chicken Enchiladas, these beef ones are one of those recipes that I’ve made countless times because I can either make them in the morning or make them days in advance and freeze them. I like to have meals in my freezer ready to pull out and cook on those busy weeknights. So add these to your menu and let me know how you like them!

How to make:

Preheat your oven to 350 degrees if you will be cooking this immediately.
Brown the ground beef with the onions.
While the meat is browning prepare the sauce by whisking the enchiladas sauce, cream of mushroom soup, tomato soup and tomato sauce together.
Pour 1 cup of the sauce in the bottom of a 9×13 casserole dish and set aside.
Grate the cheese and lay out the tortillas.
When the beef is done browning drain the fat and divide it up among the tortillas.
Divide roughly 1 1/2 cups of grated cheese among the tortillas.
Roll each tortilla up and place seam down in the prepared casserole dish. Pour the rest of the sauce over the top making sure the sauce gets down in between each enchilada.
Top with the remaining cheese.
Bake at 350 degrees for 30-40 minutes, or cover and refrigerate to bake later, or properly cover and freeze for up to 6 months.

How to freeze:

After preparing your enchiladas, place them in the fridge until they are completely cool. If you cover them while still warm the steam with get trapped and create that crusty white layer of ice over the top when it freezes causing freezer burn. Once totally cool place a layer of saran wrap directly on the top of the enchiladas. Follow with either a layer of freezer tin foil or two layers of regular tin foil. Label and put in the freezer. Use within 6 months.

Side dishes to serve with these enchiladas:

Enchiladas are one of those dishes that you want some good sides that kind of mix in or blend in well. Chili Lime Rice and Restaurant Style Refried Beans (Instant Pot) are excellent choices. Add some fresh romaine and Pico De Gallo and you’ve got yourself the perfect dinner!

Have you tried this recipe? If so, leave me a rating and a comment below!

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