ENCHILADAS AS ENCHILADAS OR A CASSEROLE (FREEZER)

Makes 16 enchiladas. 8 to eat now 8 to freeze for easy future meal.

Package dry enchilada sauce mix to equal 3 cups prepared (OR 29.2 oz. can of enchilada sauce)

2 pounds ground beef

1 teaspoon garlic salt

1/2 teaspoon onion powder

2 cups refried or black beans (I just use 1 can)

16 corn tortillas

1 cup shredded Jack

1 cup shredded Cheddar mixed cheese.

FILLING:

Cook burger, drain.

Add garlic salt, onion powder, refried beans and ½ cup enchilada sauce.

Stir in 1 cup cheese.

ENCHILLADA DIRECTIONS:

1. put 1/2 cup sauce in sprayed 9x13 casserole dish

2. put 1 cups sauce in shallow bowl

3 dip warmed pliable tortillas in sauce

4. put 1/4 cup meat mix in each roll & put in prepared dish

5. cover with remaining sauce

6. cover with 1/2 cup of remaining cheese (the last 1/2 cup you will freeze)

7. cover and bake @ 375 degrees for 20-30 minutes

Serve with sour cream, olives, cilantro or lime wedges if you desire.

CASSEROLE DIRECTIONS

If you don't feel like rolling enchiladas, simply dip 4 tortillas into the sauce and put in the bottom of a 9" baking dish. Top with meat mixture. Dip the last 4 tortillas and put on top of meat. Cover with remaining enchilada sauce and cheese. Cover and bake @ 375 degrees for 20-30 minutes.

IF YOU ARE GOING TO FREEZE 1/2 FOR LATER HERE ARE THE DIRECTIONS

1. put 1.5 cups sauce in freezer bag

2. put 2 cups meat mix in freezer bag

3. put 8 tortillas in freezer bag

4. put 1/2 cup cheese in freezer bag.

5. put these freezer bags into one gallon size freezer bag.

Thaw in fridge over night. Assemble as you desire and cook as directed.