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Cheesy Beefy Enchiladas (for A Crowd Or The Freezer)
Making these yummy enchiladas all at once makes life easier when you pull it out of the freezer for yourself or to share with a friend!
Prep Time: 00:00
Cook Time: 00:00
3 lbs ground beef
2 tbsp garlic, pressed or minced
2 tbsp ground cumin
1 tbsp chili powder
48 ounces mild salsa or picante sauce (this gets mixed with beef)
1 1/2 pounds cream cheese, softened and cut into chunks
6 cups shredded cheddar cheese
6 cups shredded monterey jack cheese
tip: of a mix of colby jack, cheddar, monterey jack, or whatever you have on hand will work.
3 red or green peppers, finely chopped
36 (6- in) tortillas (or whatever size you happen to have, i use bigger)
48 ounces mild salsa or picante sauce (for topping)
4 1/2 cups shredded cheese (a variety is fine again)
1Note: These instructions are for make-ahead freezer meals (approx 6 meals of 6 servings each although you can fit however many in the pan size you have). If you are cooking for a crowd, simply use a large pan (or a few) and skip the freezing instructions. For a chicken version, substitute shredded cooked chicken for the ground beef.
2In a large stock pan over medium heat, brown ground beef. Drain and return to pan. Over medium heat add garlic, cumin, chili power, and salsa; stir to combine. When mixture is heated, add cream cheese chunks, stirring until melted. Stir in Cheddar cheese, Monterey Jack cheese, and peppers. Remove from heat and set aside.
3Assemble enchiladas by placing approx 1/2 cup (depending on tortilla size) beef-and-cheese mixture onto each tortilla and rolling. Place 6 enchiladas in each container. Cover with plastic wrap, pressing down to cling to food. Package salsa in snack bags, 1 cup per meal. Package cheese in snack bags, 3/4 cup per meal. Place a package of salsa and cheese in each container and cover. Freeze. To save space in the freezer, you can also just put the enchiladas in the freezer & plan to have salsa & shredded cheese on hand when you make it.
4Defrost in refrigerator for about 24 hours. Preheat oven to 350 degrees F. Remove lid, salsa, cheese and plastic wrap. Spread salsa over enchiladas and cover loosely with foil to prevent drying. Bake until bubbly around edges and hot in the center, about 30 minutes. Remove foil and sprinkle with cheese during the last 5 minutes of baking. Let stand at room temperature 15 minutes before serving.
Recipe Source: Cooking Among Friends, Meal Planning and Preparation Delightfully Simplified by Mary Tennant and Becki Visser (Cooking Among Friends)
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