0 from 3 votes
Easy Freezer Meals: Bean and Cheese Enchiladas
The most perfect recipe for Bean and Cheese Enchiladas!! Say hello to your new fav weeknight meal!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 people
Calories: 923 kcal
Course:
Main Course
Cuisine:
American , Mexican , Tex-Mex
Ingredients
- 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
To Garnish
- ½ cup sour cream mixed with 1 tablespoon water and 1 teaspoon of chipotles in adobo
- fresh cilantro
- cubed avocado or guacamole
Instructions
- 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.
Cup of Yum
Notes
- If baking immediately: bake at 375° F for 10-15 minutes, until sauce is bubbling and cheese is beginning to brown.
- If baking immediately: bake at 375° F for 10-15 minutes, until sauce is bubbling and cheese is beginning to brown.
Nutrition Information
Calories
923kcal
(46%)
Carbohydrates
54g
(18%)
Protein
33g
(66%)
Fat
63g
(97%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
18g
Monounsaturated Fat
16g
Trans Fat
0.2g
Cholesterol
92mg
(31%)
Sodium
2723mg
(113%)
Potassium
212mg
(6%)
Fiber
9g
(36%)
Sugar
14g
(28%)
Vitamin A
1755IU
(35%)
Vitamin C
12mg
(13%)
Calcium
794mg
(79%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 923
% Daily Value*
| Calories | 923kcal | 46% |
| Carbohydrates | 54g | 18% |
| Protein | 33g | 66% |
| Fat | 63g | 97% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 18g | 106% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 92mg | 31% |
| Sodium | 2723mg | 113% |
| Potassium | 212mg | 5% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 1755IU | 35% |
| Vitamin C | 12mg | 13% |
| Calcium | 794mg | 79% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.