Enchilada revolution: the ultimate guide to making beef enchiladas ahead of time

Enchiladas are a Tex-Mex classic that can feed a crowd. But can beef enchiladas be made ahead of time? The answer is a resounding yes! By following a few simple steps, you can have delicious, homemade enchiladas ready to bake whenever you need them.

Assembling the Enchiladas

1. Cook the beef. Brown the ground beef in a skillet over medium heat. Drain off any excess fat.
2. Prepare the sauce. In a separate saucepan, combine the enchilada sauce, water, and chili powder. Bring to a simmer and cook for 5 minutes, or until thickened.
3. Assemble the enchiladas. Spread a thin layer of sauce in the bottom of a 9×13 inch baking dish. Place a tortilla in the dish and spread with a layer of beef, cheese, and any other desired fillings. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
4. Pour the remaining sauce over the enchiladas. Sprinkle with additional cheese.

Make-Ahead Options

Option 1: Assembled but Unbaked

• Assemble the enchiladas as directed above, but do not bake them.
• Cover the baking dish tightly with plastic wrap and refrigerate for up to 24 hours.
• When ready to serve, preheat the oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes, or until heated through and the cheese is melted and bubbly.

Option 2: Baked and Refrigerated

• Bake the enchiladas as directed above.
• Let cool slightly, then cover the baking dish tightly with plastic wrap.
• Refrigerate for up to 3 days.
• When ready to serve, preheat the oven to 350°F (175°C). Bake the enchiladas for 15-20 minutes, or until heated through.

Option 3: Frozen

• Bake the enchiladas as directed above.
• Let cool completely, then wrap the baking dish tightly in plastic wrap and foil.
• Freeze for up to 2 months.
• When ready to serve, thaw the enchiladas overnight in the refrigerator. Preheat the oven to 350°F (175°C). Bake the enchiladas for 25-30 minutes, or until heated through.

Tips for Success

• Use fresh, high-quality ingredients.
• Don’t overfill the tortillas.
• Use a sharp knife to cut the enchiladas.
• Serve with your favorite toppings, such as sour cream, guacamole, or salsa.

Variations

• Chicken Enchiladas: Use cooked chicken instead of beef.
• Cheese Enchiladas: Omit the beef and use a variety of cheeses.
• Vegetable Enchiladas: Fill the tortillas with your favorite vegetables, such as beans, corn, or peppers.
• Black Bean Enchiladas: Use black beans instead of beef.

Final Note: The Convenience of Meal-Prepping

Meal-prepping is a great way to save time and money, and it can also help you eat healthier. By making your enchiladas ahead of time, you can have a delicious, home-cooked meal ready to go whenever you need it. So, the next time you’re looking for an easy and convenient dinner option, consider making a batch of beef enchiladas ahead of time.

Information You Need to Know

1. Can I use any type of tortilla for enchiladas?

Yes, you can use any type of tortilla you like, such as corn, flour, or whole wheat.

2. What is the best way to reheat enchiladas?

You can reheat enchiladas in the oven, microwave, or on the stovetop.

3. Can I freeze enchiladas without baking them?

Yes, you can freeze assembled but unbaked enchiladas. Just be sure to wrap them tightly in plastic wrap and foil.

4. How long can I store enchiladas in the refrigerator?

You can store assembled but unbaked enchiladas in the refrigerator for up to 24 hours, or baked and refrigerated enchiladas for up to 3 days.

5. How can I make my enchiladas more flavorful?

You can add a variety of spices to the beef or sauce, such as chili powder, cumin, or oregano. You can also add other ingredients to the filling, such as beans, corn, or peppers.