A lot of beef enchilada recipes call for whole beans in the filling, but I like using refried beans instead. I think they give the filling the soft texture my family likes. Store-bought enchilada sauce makes them even easier to make, and they are topped with melted cheddar. I guarantee if you take this enchilada bake to your table, your family will love you for it. Beef enchilada recipes are amazing, and this one with beans in them is the best.
Freezing?
If you wish to freeze any leftovers, place them in an airtight container and freeze for up to 4 months. To reheat, thaw the leftovers in the fridge overnight and microwave until hot. You can also reheat them in a 350 F oven for 15 minutes or until they are hot and bubbly again.
Storage
Fridge: place any leftovers in an airtight container and into the refrigerator for up to 4 days. Reheat in the microwave or the oven as mentioned above. Freezer: place the leftovers in an airtight container and freeze for up to 4 months. Remember always to label the leftovers with the date, so you know how old they are once placed in the freezer.
Cooking Tips
Buy the best enchilada sauce you can find. The taste of the sauce comes through in this dish, so choose a good one. Shred your cheese! Pre-shredded cheese will never have the texture or the great melting properties of freshly grated cheese. Let the enchiladas cool off for at least 5 minutes before serving, or they might fall apart.
