Yes, more enchilada recipes. Because I have {what feels like} a bazillion corn tortillas in my freezer from all of the Costco Freezer Meal Plans. Enchiladas are so delicious, they freeze and reheat beautifully.
So here’s another freezer friendly enchilada recipe for you.
And I took a photo of them as I would put them into the freezer. Prepare everything, add the sauce on top, then the cheese….then to the freezer! {Use a disposable baking pan if you don’t have extra glass baking dishes!}
Freezer Friendly Bean & Cheese Enchiladas
Yield – 4 servings, 3 enchiladas each
Preparation Time – 15 minutes
Cooking Time – 25 minutes
Ingredients
- 15 oz. can refried beans (or use homemade slow cooker refried beans!)
- 4 oz. can green chilies, drained
- 3 cups shredded Mexican blend cheese, divided
- 12 corn tortillas
- 2 cups homemade enchilada sauce
- Side dish ideas ~ salad, avocado slices, Tex-Mex rice
Directions
- Preheat oven to 350 F.
- In a mixing bowl, mash together the refried beans and green chilies. Mix in about 1 1/4 cup of the shredded cheese in with the beans. Spoon the bean mixture evenly into the 12 corn tortillas. Roll the enchiladas and place them seam side down in a 9×13-inch baking dish. Repeat until bean mixture and tortillas are used up.
- Pour the enchilada sauce over the top. Then top with the remaining shredded cheese.
- Bake in the preheated oven for 20 to 25 minutes, or until cheese has melted on top.
- To Freeze: Freeze before baking and cover the baking dish with foil.
- To Thaw: Let thaw in the fridge overnight.
- To Reheat: If cooking from partially thawed, add 15-20 minutes to the baking time and bake covered for 20 minutes, then uncovered until heated through.
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Another delicious recipe!! My only complaint is that the tortillas broke down a lot so when I served the enchiladas the whole thing was a bit of a mush. But a very tasty mush!
I used the technique for making refried beans in the slow cooker from this website instead of using canned refried beans. I also used your homemade enchilada sauce recipe. Both were home runs!
I had a little frozen spinach sitting around so I tossed that into the enchiladas. Next time I will probably add more spinach.
This froze so well, too. I’m glad I made two trays so I have one more waiting for me in the freezer.