Chicken Enchiladas (makes 12)


12 large tortillas
1.5 pounds of chicken, cooked and shredded
2 cans black beans, drained and rinsed
1 large onion, diced
large can enchilada sauce
2 cups shredded cheddar cheese


Mix chicken, black beans, onion and about 1/4 the can of enchilada sauce together. Place 1-2 tablespoons of the mixture in the center of one tortilla, add shredded cheese, roll up. Top with a spoonful of enchilada sauce and more cheese.

Freezing and Reheating:

Wrap however many enchiladas you want in foil, place in ziploc bag. To serve, defrost in fridge or on the counter for a few hours, unwrap from foil and place on baking sheet. Bake at 350 for about 20 minutes or until heated through.

One comment on “Chicken Enchiladas (makes 12)

  1. Pingback: Freezer Meals « New Knees at 31

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