This recipe is a great meal idea for large groups or a family dinner. The only thing that can make this dish better is that it’s a freezer meal! With the chicken, beans, vegetables, and whole wheat tortillas, you’re getting some great lean protein, fiber, vitamins and minerals.
Here’s my husband’s and my favorite enchilada recipe. It’ll soon be your favorite enchilada recipe too. What might surprise you is that these chicken enchiladas make a great freezer meal. Simply double the batch and freeze one before baking it. Now you have a healthy freezer meal waiting for you to cook on a busy night down the road!
If you want to go lighter on the cheese, these enchiladas are really quite good for you. With the chicken, beans, vegetables, and whole wheat tortillas, you’re getting some great lean protein, fiber, vitamins and minerals. If you’re making this for kids, you may want to pull back on the spice a bit.
If your crew isn’t a huge fan of enchilada sauce, make sure to check out our Baked Chicken Fajitas. Similar concept but without the sauce. And just as good. 🙂
What kind of containers do you store freezer meals in?
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We recommend using a BPA-free container or dish. While it may be easier to buy the disposable Glad ovenware containers, it really makes sense to stock up on some quality, safe dishes that you can bake AND store in. After searching long and hard, we highly recommend and use these containers below. We both have collected a huge stash of them over the years!
A few reasons I like these:
- Glass is a natural, non-porous material.
- Glass cookware doubles as food storageware.
- Glass is easy to clean and dishwasher safe.
- The clear lid allows easy visibility to your food.
- Because they are oven and microwave proof, you can cook, heat, and store your food all in one dish.
- Flat top allows for easy stacking.
- They are VERY affordable.
These cheesy chicken and black bean enchiladas are the perfect meal idea for large groups or a family dinner. The only thing that can make this dish better is that it’s a freezer meal! With the chicken, beans, vegetables, and whole wheat tortillas, you’re getting some great lean protein, fiber, vitamins and minerals.
- 2 teaspoons olive oil
- ¼ cup chopped onion
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (4-ounce) can diced green chiles
- ⅓ cup prepared salsa, mild, medium or hot
- homemade taco seasoning (see recipe below)
- ½-1 cup red enchilada sauce
- 4-6 (8-inch) whole wheat tortillas
- 1⅓ cups shredded Monterey Jack and or Cheddar cheese
- Preheat oven to 400 degrees F. Coat a 9×9 casserole dish with cooking spray.
- Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Add taco seasonings to the meat mixture.
- Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces.
- Put half of the enchilada sauce on the bottom of a 9×9 casserole dish. Arrange 4-6 tortillas on a flat surface. Top each tortilla with an equal amount of chicken/bean mixture and 1-2 tablespoons cheese. Roll up tortillas and place side by side in a shallow baking dish. Add remaining enchilada sauce to the top. Then, top tortillas with remaining shredded cheese.
- Bake enchiladas 15 minutes, until cheese is golden.
Freezer Meal Instructions:
Freeze the enchiladas before baking in an airtight freezer safe pan. You can store them in the freezer for up to 3 months.
Thaw enchiladas in the refrigerator for approximately 24 hours. Follow cooking instructions as listed in the recipe. If the enchiladas are somewhat frozen when cooking, cover them in foil so they don’t burn on the top.
These chicken, bean, and veggie enchiladas will provide your family with some lean protein, fiber, vitamins and minerals.
- 1 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- Combine the ingredients and use according to your taste in the enchilada recipe.
The Best Freezer Meal Resource
Although we love the recipes from our blog like this one, we actually spent over a year painstakingly developing, testing, and retesting over 75 new, freezer-friendly recipes for our cookbook called From Freezer to Table (Rodale Books).
All of the recipes in From Freezer to Table are delicious, made from whole foods, are easy to prepare, and can be made fresh or frozen for later. Plus, every recipe includes freezer meal instructions. Our cookbook is a beautiful resource you will pull out again and again! (Scroll below for a sneak peek of a few favorites from the book.)