These enchiladas are a great meal to prepare ahead of time, freeze, and use at a later date. Or, like I prefer to do, prepare a double batch with the full intention of having one for dinner and freezing the other. I have more 9×13 glass dishes than you think might be necessary, but they come in so handy for this very reason. This is one of Brianna’s favorite meals that I make. I start the beans early in the day, prepare the dish later on, and start the rice about an hour before we’re ready to eat. Topped with fresh cut romaine lettuce and tomato, even some fresh cilantro if you have it, and you’ve got one heck of a dinner.

Ingredients: (for 1 9×13 dish)

• 2 lbs. hamburger meat
• a dozen + 2, taco or burrito size flour tortillas
• 1 onion, finely chopped
• 4 garlic cloves, minced
• freshly ground S&P
• 2 15oz. cans of red enchilada sauce or homemade sauce
• 1-2 cups Colby Jack cheese, shredded
• Optional: chopped lettuce & tomato

Preparation:

Spray a 9×13 inch pan with non-stick spray; set aside. Preheat oven to 350 degrees. In a large skillet, brown & crumble the hamburger meat. Drain the grease, add in the onion and garlic; stir to mix. Season with freshly ground S&P and stir in one can or 1 3/4 cups of homemade enchilada sauce. Using an ice cream scoop, place one scoop of meat mixture onto a tortilla and roll up, place seam side down and repeat until all of meat mixture and/ or flour tortillas are used. Using another can of enchilada sauce or 1 3/4 of homemade sauce, drizzle half over the top of the rolled tortillas. Top with cheese and drizzle with the remaining enchilada sauce. Bake in the oven for 25-30 minutes and cheese is melted.