These are better than any restaurant enchilada, and they make a great freezer meal!
I made this recipe, baking half of the enchiladas in a 9×9 pan and freezing the other half (before baking) in a 9×9 aluminum pan. Be sure to thaw fully before baking.
These enchiladas are perfectly complemented by my Mexican Rice.
- 2 Tbsp Extra Virgin Olive Oil
- 1/2 Cup Chopped Onion
- 3 – 4 Cloves Garlic – Minced
- 2 Lbs. Boneless, Skinless Chicken Breasts – Cut into 1-Inch Pieces
- 2 (14.5 oz.) Cans of Black Beans – Drained
- 2 (4 oz.) Cans of Diced Green Chiles
- 2/3 Cup Salsa
- 2 Tbsp Taco Seasoning
- 1 (14.5 oz.) Can of Enchilada Sauce
- 8 – 10 (8-inch) Tortillas
- 3 Cups Shredded Monterey Jack Cheese
1. Preheat oven to 400° and coat a 9×13 casserole dish with nonstick spray. If freezing half of the recipe, prepare two 9×9 pans.
2. Heat oil in a large skilled over medium heat. Add onion an garlic and sauté for a few minutes. Add chicken and sauté another 5 minutes, until cooked through. Add taco seasoning and toss to coat.
3. Stir in black beans, green chiles, and salsa. Let that simmer for 5 – 8 minutes until it reduces and thickens a bit.
4. Pour half of the enchilada sauce in the bottom of your 9×13 dish (or 1/4 in each of your 9×9 pans). Fill each tortilla with 1/2 – 3./4 cup of the chicken and bean filling, top with a few tablespoons of cheese, roll up, and place side by side in your baking dish(es). When done, top all rolled enchiladas with the remainder of the cheese.
5. Bake for 15 minutes or until cheese is melted and tops are golden and bubbling.