Chicken and Black Bean Enchiladas


Sometimes I get one of those really smart ideas in my head. Before leaving for Florida, I mentioned on a message board that I wish I would have planned more in advance for meals I could freeze and eat when we got back from vacation.

Nothing is worse than coming home from vacation knowing that your fridge, freezer and pantry are empty because then you need to first figure out what in the world you are going to make. Which requires more effort than most people possess when all they can think about is showering in their own shower and sleeping in their own bed. But it gets harder! You still need to go to the store for said ingredients. And if you are anything like me, you will have tossed all your clothes immediately into the washer and put on pajamas the second you walked in the door. So now you gotta get dressed too!

Anyway, the more I thought about this, the more I realized it shouldn't be all that difficult to find three quick meals that I could prepare on the weekend before going away and that I could just pull out of the freezer and eat with minimal prep work.

The first meal that came to mind was enchiladas because I had previously frozen them before. However, the recipe I had called for a little more work than I was willing to exert on a Saturday when I had 2 other meals to make. So I decided to just wing it and see what happened.

Chicken and Black Bean Enchiladas
Source: A Cookaholic Wife Creation
Servings: 12
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    • 12 flour tortillas
    • 2 cups chicken, cooked and shredded
    • 15 oz. can black beans, rinsed and drained
    • 3/4 cup cheddar cheese, shredded
    • 8 oz. diced green chiles
    • 1/2 cup salsa 
    • 2 tbsp. taco seasoning
    • 1/2 cup enchilada sauce
    • 1/4 cup cheddar cheese, shredded
1. Combine the chicken, black beans, 3/4 cup cheddar cheese, green chiles, salsa and taco seasoning together in a large bowl.
2. Divide the mixture between the 12 tortillas and roll up each tortilla, tucking in the ends to secure.
3. To freeze, place tortillas in a ziplock bag. (To cook from frozen, thaw completely in fridge first)
4. To bake, preheat the oven to 400. Spray a 9x13 baking dish with non-stick cooking spray. Spread half of the enchiladas sauce into the prepared baking dish.
5. Place the tortillas on top of the enchilada sauce and drizzle the remaining sauce over the enchiladas. Sprinkle the cheddar cheese on top of the enchiladas.
6. Bake for 15 minutes or until the cheese is melted.

Filling and tasty! It was great to come home from Florida and know that I only had to put minimal effort into cooking each night. The only downside to this recipe is that I learned red enchiladas sauce gives me heart burn.

1 comment:

  1. I always wing my enchiladas these days and they always turn out well!

    Try making your own red enchilada sauce, it might give you less heartburn.


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