Freezer Friendly Bean & Cheese Enchiladas ~ 31 Days of Freezer Cooking Recipes and more...


Freezer Friendly Bean & Cheese Enchiladas ~ 31 Days of Freezer Cooking Recipes

Freezer Friendly Bean & Cheese Enchiladas on 5DollarDinners.com

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!}

Note: There is a print link embedded within this post, please visit this post to print it.

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
  • 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.
    

31 Days of Freezer Cooking Recipes: 6 Baked Oatmeal Recipes

6 Freezer Friendly Baked Oatmeal Recipes | 5DollarDinners.com

Baked Oatmeal…what’s not to love. Easy to whip together and bake. Delicious and scrumptious breakfast (or after school snack, like at my house!) And uber freezer friendly too!

Making a double batch of baked oatmeal is super simple…and once it cools down, it’s easy to prep for the freezer. I generally slice up a 9×13 pan of baked oatmeal into 12 or 16 squares and then freeze them individually in sandwich baggies. Because they are cut down into single serve portions, it’s so much faster to thaw/reheat them when it’s time to eat them. Drop the frozen oatmeal square into a bowl, and defrost it in the microwave for a minute, then warm it at regular temp for a minute, then add milk or yogurt and any other toppings and gobble it up!

We’ve got a number of baked oatmeal recipes on the site for you to choose from…

Favorite Freezer Cooking Supplies:

31 days of freezer cooking square

While I love being in the kitchen, I need to make my time spent cooking as efficient as possible…and how I accomplish that is with batch cooking, freezer cooking and keeping easy and quick meals or ingredients ready to go in the freezer. This month, I’ll be sharing all my favorite freezer cooking recipes, tricks, hacks and how-tos.

See all of the 31 Days of Freezer Cooking recipes and tips here!

    

31 Days of Freezer Cooking Recipes: 5 Tasty Chili Recipes

Chili with Cornbread Waffles

Chili might be my all time favorite thing to ‘double batch’ and freeze. I’ve not met a chili that I didn’t like, or that I couldn’t freeze. ;)

Below are a few of my favorite chili recipes, with all kinds of twists and (not-so) secret ingredients…

spicy 15 bean chili 2

Favorite Freezer Cooking Supplies:

31 days of freezer cooking square

While I love being in the kitchen, I need to make my time spent cooking as efficient as possible…and how I accomplish that is with batch cooking, freezer cooking and keeping easy and quick meals or ingredients ready to go in the freezer. This month, I’ll be sharing all my favorite freezer cooking recipes, tricks, hacks and how-tos.

See all of the 31 Days of Freezer Cooking recipes and tips here!

    

Freezer Friendly Stovetop Ratatouille

Freezer Friendly Stovetop Ratatouille on 5DollarDinners.com

Yes, you can freeze Ratatouille. You can. Really, you can.

A friend on Facebook shared the other day…

Throwing together a quick dinner at the last minute when one kid is eating only soft stuff due to new braces, another kid is a vegetarian, and the third kid is avoiding dairy, and I left my very last brain cell somewhere I cannot remember is just impossible today…..

Sounds like a tough day and a tough combination of food issues and needs…

But I saw this and practically screamed “RATATOUILLE!” on her post!

Anyways, this recipe comes from my friend Jessica’s Not Your Mother’s Make-Ahead and Freeze Cookbook. Page 188. I added an additional step to the recipe…salting the eggplant to drain the bitter juices. I didn’t want any bitterness to ruin the meal! It’s crazy delicious, fresh and

If you are going to make a double batch of this to eat and freeze, Jessica recommends not overcooking the vegetables so that they are not soggy when reheated. (I cooked mine until the zucchini was softened, but still firm!)

Hope you enjoy!!

Note: There is a print link embedded within this post, please visit this post to print it.

Freezer Friendly Stovetop Ratatouille

Adapted from Not Your Mother’s Make-Ahead and Freeze Cookbook

Yield – 4 servings

Preparation Time – *35 minutes

Cooking Time – 30 minutes

Ingredients

  • 3 Tbsp olive oil
  • 1 small red onion, chopped
  • 4 garlic cloves, crushed
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 2 small zucchini, sliced into 1/4 inch half moons
  • 1 eggplant, cubed
  • 15 oz. can diced tomatoes with their juices
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 3 stalks fresh thyme leaves
  • Salt and pepper to taste
  • Mozzarella cheese shreds, optional garnish
  • Loaf bread (or rice if GF)

Directions

  • *Add the cubed eggplant to a colander and sprinkle with about 2 tsp salt. Let sit for about 25-30 minutes. Rinse well before using in this recipe.
  • Add the olive oil to large sauce pan and saute the onion and garlic for 3-5 minutes. Add the bell peppers, zucchini, eggplant, diced tomatoes, basil, oregano and thyme leaves. Cook over medium heat for 25 minutes, stirring often. Vegetables will soften and form until a delicious ratatouille. Season with salt and pepper to taste.
  • Serve Stovetop Ratatouille with optional mozzarella cheese garnish, and loaf bread (or rice if GF).
  • To Freeze: Don’t overcook the vegetables. Let cool completely in the refrigerator before freezing in meal-size portions in plastic baggies or containers.
  • To Thaw: Add to the refrigerator and thaw overnight.
  • To Reheat: Add to sauce and and simmer on low for 10-15 minutes, or until heated through.
    

31 Days of Freezer Cooking Recipes: Sweet Potato & Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas | 5DollarDinners.com

Yes, another enchilada recipe. (In case you missed it, here are the Chicken & Spinach Enchiladas.) Here’s what I dig about enchilada recipes. They are so delicious and so easy to put together…but they do take a little bit of time with the rolling and snuggling of the enchiladas in the baking dish. For this reason, I like to make 2 pans at once…one to bake and one for the freezer.

When making freezer enchiladas, I recommend making them in a disposable foil baking dish (9×13 size), unless you have a plethora of 9×13-inch glass baking dishes on hand and can afford to have one in the freezer. I prepare the enchiladas as directed, all the way up to the point of baking. I let them cool down (if anything was cooked and heated in the assembly process) a little bit, then cover them with foil and slip them into the freezer. Then pull them out in the morning to thaw, when I know I’m going to have one of ‘those’ afternoons. I can bake them from partially frozen by adding a little bit of time and keeping them covered with the foil for part of the baking time.

Kaboom, I win at busy weeknights…and you can too, with these enchiladas!

Favorite Freezer Cooking Supplies:

31 days of freezer cooking square

While I love being in the kitchen, I need to make my time spent cooking as efficient as possible…and how I accomplish that is with batch cooking, freezer cooking and keeping easy and quick meals or ingredients ready to go in the freezer. This month, I’ll be sharing all my favorite freezer cooking recipes, tricks, hacks and how-tos.

See all of the 31 Days of Freezer Cooking recipes and tips here!

    

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