Freezer Friendly Bean & Cheese Enchiladas
Delightful enchiladas that you can pull from the freezer on those busy weeknights!
Servings - 4 servings
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
Instructions
- 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 9x13-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.