Chicken & Black Bean Enchiladas
Yield: 4 servings
Active Time: 15 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Pre-made and homemade enchiladas are one of my most favorite freezer meals. They’re easy to prepare for the freezer, they thaw and bake well after being frozen too! Get a few trays of these delicious chicken and black bean enchiladas into your freezer today! If you’re a member, just tap “add to plan” above and they will appear in your next freezer meal plan!

Ingredients for Single Meal

  • 3 - cup(s) shredded rotisserie chicken
  • 1 - 15 oz. can(s) black beans
  • 4 - cup(s) shredded Monterey Jack cheese
  • 1 - cup(s) red salsa
  • - Salt and pepper
  • 1 - 10 oz. can(s) enchilada sauce
  • 12 - corn tortillas
  • Garnish: - chopped cilantro**
  • Side: - salad**
  • Side: - rice**
  • 1 - 9x13 disposable foil tray(s)
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Cooking Directions for Single Meal

  1. Preheat the oven to 350 F. Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
  2. Open, drain and rinse the black beans.
  3. In a mixing bowl, toss together the rotisserie chicken, black beans, half of the shredded Monterey Jack cheese with the red salsa and a pinch of salt and pepper.
  4. Roll the chicken-cheese mixture into each of the corn tortillas and nestle them into the prepared baking dish, seam side down. Once all 12 are made, pour the red enchilada sauce over the top of the tortillas and top with the other half of the shredded Monterey Jack cheese.
  5. Bake in the preheated oven for 25 minutes, or until cheese has melted.
  6. Cook the rice, as directed.
  7. Prepare salad.
  8. Serve Chicken & Black Bean Enchiladas with rice and salad.

Freezeasy Meal Prep Directions

  1. Open, drain and rinse 2 cans of black beans.
  2. In a mixing bowl, toss together 6 cups of rotisserie chicken, the drained black beans, and 4 cups shredded Monterey Jack cheese with 2 cups of salsa and a pinch of salt and pepper. Roll the mixture into 24 enchiladas.
  3. Open 2 cans of red enchilada sauce.

To each disposable tray, layer the following ingredients:

  • Half of the enchiladas
  • Half the red enchilada sauce, poured over the top
  • Half of the remaining shredded Monterey cheese

Cover with foil or lid, add label and freeze.

Freeze & Thaw Instructions

Put tray in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm shallow dish of water for about 20 minutes, before transferring to the oven and baking as directed.

Dairy-Free Modifications

Unfortunately, there isn’t a great dairy-free option for this meal.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Chicken & Black Bean Enchiladas

Printable Label Instructions

Thaw and bake at 350 F for 25 minutes.
Serve with rice and salad.

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