Take them out of the fridge, and let them warm back up. Then after a couple days, give them a shake to rouse the yeast, and leave them alone for AT LEAST 3 weeks.
When you put them in the fridge the yeast goes to sleep, warm it up, they wake up and go back to work. You can't carb a beer in the fridge.
The 3 weeks at 70 degrees
, that we recommend is the minimum
time it takes for average gravity beers to carbonate and condition. Higher grav beers take longer.
Stouts and porters have taken me between 6 and 8 weeks to carb up..I have a 1.090 Belgian strong that took three months to carb up.
And just because a beer is carbed doesn't mean it still doesn't taste like a$$ and need more time for the off flavors to condition out.
Everything you need to know about carbing and conditioning, can be found here Of Patience and Bottle Conditioning.
With emphasis on the word, "patience."