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. 🙂
Side Dish Ideas to Go with Enchiladas
Looking for something to serve alongside this recipe? We have two ideas for you:
- Try our Avocado Lime Salsa on top of your enchiladas or with chips on the side.
2. Try this delicious Fiesta Chopped Salad with tortilla chips.
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.
Chicken and Black Bean Enchiladas RecipePrint
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
- 1/2 medium onion, diced (about 1/2 cup)
- 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, juice and all
- ⅓ cup salsa
- 3 tablespoons taco seasoning (make your own using this recipe)
- 1 cup red enchilada sauce
- 6 (8-inch) whole wheat tortillas
- 1 1/4 cups shredded Monterey Jack and or Cheddar cheese
Make It Now:
- 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 seasoning to the meat/onion 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 the tortillas on a flat surface. Top each tortilla with an equal amount of chicken/bean mixture and 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 the remaining 1/2 cup shredded cheese.
- Bake enchiladas 15 minutes, until cheese is golden.
Freeze For Later: Freeze the enchiladas before baking in an airtight freezer safe pan. You can store them in the freezer for up to 3 months.
Prepare From Frozen: Thaw enchiladas in the refrigerator for approximately 24 hours. Preheat the oven to 400°F. Bake enchiladas for 15 minutes, until bubbling on the edges and cheese is golden brown on top. If the enchiladas are somewhat frozen when cooking, cover them in foil and bake longer until hot in the center.