Tex-Mex Chicken Enchiladas Freezer Meal is perfect for busy nights.
Prep Time30 minutesmins
Cook Time35 minutesmins
Total Time1 hourhr5 minutesmins
Course: Main
Servings: 4people
Author: Kentucky Association of Extension Offices
Cost: $10
Ingredients
1can15 oz black beans, rinsed and drained
2Tbspfresh cilantro or parsley, chopped
1jar10 1/2 oz salsa
3cupsRoast Chicken Master Mix
2cupsMonterrey Jack Cheese, shredded
8wholelarge flour tortillas
Instructions
Line a 9 x 13 inch baking pan with foil, leaving enough overhang to cover food and seal foil. In mixing bowl, combine black beans, master mix, cilantro, 1 cup cheese, and 1/2 jar of salsa. Fill each tortilla with 1/2 cup of chicken mixture. Roll and place seam side down in baking pan. Sprinkle remaining cheese over remaining enchiladas. Reserve rest of salsa for garnishing. Seal, label and freeze.
Once enchiladas are frozen, remove from pan and return to freezer or wrap individually. To prepare for dinner, peel foil from enchiladas and return to baking pan. Thaw for 24 hours in the refrigerator before baking. Cover pan loosely with foil and bake for 350 for 20 minutes. Remove foil and bake 15 more minutes. Spoon remaining salsa over top of enchiladas.