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    $5 Dinners | Budget Recipes, Meal Plans, Freezer Meals

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    Chicken and Bean Enchilada Casserole

    June 25, 2013 by Erin, The $5 Dinner Mom Leave a Comment

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    Chicken and Bean Enchilada Casserole | 5DollarDinners.com

    Sometimes it can be difficult to come up with a quick meal idea for a loved one who is sick, recently had a baby or maybe had surgery. The easiest and simplest way to handle these situations is to have something ready in your freezer, a meal you didn’t have to spend any extra time preparing, because you just doubled up a simple recipe like an enchilada casserole.

    This chicken and bean enchilada casserole recipe is very simple to throw together, rather layer together,†especially if you already have cooked and shredded a whole chicken, and a batch of cooked dried beans on hand.

    This recipe is freezer-friendly, batch cooking-friendly and transports easily. It goes perfectly with a side salad or corn on the cob and is loved by all who try it!

    Chicken and Bean Enchilada Casserole | 5DollarDinners.com
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    Chicken and Bean Enchilada Casserole

    This recipe is freezer-friendly, batch cooking-friendly and transports easily. It goes perfectly with a side salad or corn on the cob and is loved by all who try it!
    Prep Time10 minutes
    Cook Time25 minutes
    Servings - 4 servings

    Ingredients 

    • 2 large chicken breasts, cooked and shredded
    • 15 oz. can black beans)
    • 10 oz. can green enchilada sauce
    • 8 oz. sour cream
    • 1 tsp ground cumin
    • 6 large flour tortillas
    • 2 cups Mexican blend shredded cheese

    Instructions

    • Preheat oven to 350 F. Lightly grease a 9x13-inch baking dish or a disposable equivalent dish with non-stick cooking spray.
    • In a large mixing bowl, combine shredded chicken, black beans, enchilada sauce, sour cream and ground cumin. Mix until well combined.
    • Place two tortillas in the bottom of the baking dish, so they cover as much of the bottom as possible.
    • Spoon about half of the chicken and black bean mixture over the tortillas.
    • Place another layer of two tortillas over the mixture.
    • Add the rest of the chicken and black beans on top of the next layer of tortillas.
    • Top with the two remaining tortillas.
    • Sprinkle the Mexican blend shredded cheese over the top of the tortillas.
    • Bake in the preheated oven for 20 to 25 minutes, or until the cheese has melted and begins to turn golden on top.
    • If you plan to freeze this, let it cool completely on a wire cooling rack. Cover with aluminum foil before you store it.

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    Filed Under: Batch Cooking, Beans Recipes, Budget Friendly Recipes, Chicken Recipes, Freezer Recipes and Freezer Meal Plans

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    I’m Erin Chase…

    Also known as the
    $5 Dinner Mom.

    I have a little problem. I cannot make a meal that costs more than $5.
    It’s a fun challenge,
    and my pocketbook
    thanks me.
    Want to join me?

    Learn more here!

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