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Freezer Friendly Bean & Cheese Enchiladas

Delightful enchiladas that you can pull from the freezer on those busy weeknights!
Prep Time15 minutes
Cook Time25 minutes
Servings - 4 servings


  • 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


  • 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.