What You’ll Need:

  • Shredded Chicken- I like to cook mine in the crockpot and take out as much as I think I’ll need. Eyeball it.
  • -OR- Ground Beef
  • Tortillas (6 at least depending on pan size), we prefer flour for this recipe
  • 1 can Refried beans
  • 1 can Enchilada Sauce
  • 1 small can green chiles
  • Taco Seasoning-1 packet
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • Freshly shredded cheese from The Cheesery, as much as you’d like, we use approximately 2 cups.
  • Sour Cream & Cilantro for serving


  1. Preheat oven to 375 F
  2. Mix the shredded chicken, taco seasoning, onion powder, garlic powder, green chiles, and about 1/3 to 1/2 of the can of enchilada sauce together in a pan. Stir until chicken is goated and let cook 1-2 min.
  3. Start assembling the enchiladas. Spread a layer of refried beans, then add chicken mixture, then add some cheese. Roll the enchilada and place it in the pan.
  4. Repeat that process until the pan is full of rolled enchiladas. Top with remaining enchilada sauce and cheese.
  5. Bake for 25-30 min or until cheese is melted and enchiladas are just starting to crisp on the edges.
  6. Serve with sour cream and cilantro.


  1. Prep the enchiladas completely, even with the cheese on top and cover with aluminum foil. (you can also use a disposeable pan if you’d like)
  2. Freeze. Lasts at least 3 months.
  3. Bake from frozen at 375 F for about 50 min