Veggie Enchiladas
Yield: 4 servings
Active Time: 15 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
How the MyFreezEasy Freezer Meal Plans Work
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While we try to do as little pre-cooking as possible with MyFreezEasy freezer friendly recipes, some recipes are worth the extra few minutes. Warm up the veggies, mix in some cheese to help “hold” them all together inside the enchiladas. Assemble them and freeze for later!

Ingredients for Single Meal

  • 1 - 12 oz bag(s) frozen corn
  • 1 - 12 oz. fajita blend veggies
  • 1 - packet(s) taco seasoning
  • 3 - cup(s) shredded Mexican blend cheese
  • 1 - cup(s) red salsa
  • - Salt and pepper
  • 1 - 10 oz. can(s) enchilada sauce
  • 12 - corn tortillas
  • Garnish: - chopped cilantro**
  • Side: - refried beans**
  • Side: - rice**
  • 1 - 9x13 disposable foil tray(s)
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Cooking Directions for Single Meal

  1. Preheat the oven to 350 F. Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
  2. In a large skillet, toss together the frozen corn, frozen fajita veggies with ½ cup hot water, and the taco seasoning. Let simmer for 5 to 8 minutes, then stir in half of the shredded cheese.
  3. Spoon the veggie-cheese mixture into each of the corn tortillas and nestle them into the prepared baking dish, seam side down. Once all 12 are made, pour the red enchilada sauce over the top of the tortillas and top with the other half of the shredded cheese.
  4. Bake in the preheated oven for 20 minutes, or until the cheese has melted.
  5. Warm the refried beans and cook the rice.
  6. Serve Veggie Enchiladas with side of rice and refried beans.

Freezeasy Meal Prep Directions

  1. In a large skillet, toss together 2 - 12 oz. bags frozen corn, 2 - 12 oz. frozen fajita veggies with 1 cup hot water, 2 packets taco seasoning. Let simmer for 5 to 8 minutes, then stir in 3 cups of the shredded cheese.
  2. Open 2 cans of red enchilada sauce.

To each disposable tray, layer the following ingredients:

  • 12 enchiladas - veggie mixture spooned into corn tortilla, rolled and placed seam side down
  • Half the red enchilada sauce, poured over the top
  • 1 1/2 cups shredded cheese, sprinkled on top

Cover with foil or lid, add label and freeze.

Freeze & Thaw Instructions

Put tray in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm shallow dish of water for about 20 minutes, before transferring to the oven and baking as directed.

Special notes

None.

Dairy-Free Modifications

Unfortunately, there isn’t a great dairy-free option for this meal.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Veggie Enchiladas

Printable Label Instructions

Thaw and bake at 350 F for 25 minutes.
Serve with cilantro garnish, refried beans and rice.

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