Easy Freezer Meals: Bean and Cheese Enchiladas

5 from 1 vote

The most perfect recipe for Bean and Cheese Enchiladas!! Say hello to your new fav weeknight meal!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Mexican, Tex Mex, Southwestern

Servings: people

½ cup vegetable oil
8 6-inch flour tortillas
2 cups red enchilada sauce (any brand works but the Salsa Cremosa from Herdez is wildly delish)
3 cups shredded Monterey Jack cheese
1 15-ounce can refried beans
1 4-ounce can green chiles

½ cup sour cream mixed with 1 tablespoon water and 1 teaspoon of chipotles in adobo
fresh cilantro
cubed avocado or guacamole

Preheat the oven to 375 degrees F.
Heat vegetable oil in a medium skillet over medium-high. Working one at a time, fry tortilla, turning once, until just starting to brown and crisp, about 10 seconds per side. Transfer the tortilla to paper towel lined plate to drain. Repeat with remaining tortillas.
Dip both sides of each tortilla in the enchilada sauce just to coat, then transfer to a baking sheet. Spread ½ cup of enchilada sauce lengthwise down the center of a 13x9" baking dish.
Working one at a time, spoon 2-3 tablespoons of the refried beans into the center of the tortilla, followed by a few tablespoons of shredded jack cheese and a teaspoon of the canned green chiles. Fold one side over filling, then continue to roll enchilada up like a burrito. Place the seam side down in the prepared baking dish as you go, fitting them all in. Top with the remaining enchilada sauce and then pile on the remaining cheese.
Cover tightly with plastic wrap or a fitted lid and freeze for up to 3 months.
When ready to eat, remove plastic wrap, and bake at 375° F until sauce is bubbling and cheese is beginning to brown, about 20-30 minutes.
While the enchiladas are baking, combine the sour cream and milk or water, chipotles in adobo and season with salt.
Serve enchiladas topped with cheese, a drizzle of crema and cilantro and a dollop of guacamole.

If baking immediately: bake at 375° F for 10-15 minutes, until sauce is bubbling and cheese is beginning to brown.