Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
- 1 whole chicken, cooked and pulled off the bone
- 1 can enchilada sauce
- black beans (about 1 can or 1-2 cups)
- 4 cups mexican blend shredded cheese (3 for the filling, 1 for topping, see post for notes.)
- ½ onion minced
- 1 small can green chills (opt).
- approx. 14 large flour tortilla shells
- This is a large batch, so we'll make these for the freezer.
- Line a casserole dish with foil, leaving enough foil to fold over the top of the enchiladas.
- Spray the foil lightly with cooking spray.
- Mix all ingredients except the tortillas in a large bowl.
- Lay a tortilla on your work space and put about 1 cup of filling toward one end.
- Spread the mixture so it almost touches each side.
- Roll the tortilla tightly and place in the pan.
- When the pan is full, fold the edges of the foil over the finished enchiladas.
- You can now remove the enchiladas from the pan so you can use it for the next batch.
- Measure out about ½ cup of your cheese mixture and place in a freezer bag.
- Wrap the enchiladas (which are now wrapped in foil) in plastic wrap.
- Place the bag of cheese on top and put a large rubber band around them both.
- Label and freeze.
- To prepare, thaw in fridge overnight.
- Top with the cheese and bake on 375° for about 25 minutes.
Recipe by Eat Better Spend Less at https://www.cranfordweb.com/ebsl/chicken-enchiladas/
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