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 freezerâ€”a meal you didnâ€™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 â€œlayer together,â€ especially if you already haveÂ cooked and shredded a whole chickenand aÂ 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!
- 2 chicken breasts, cooked and shredded
- 2 cups black beans, cooked (or one 15 ounce can black beans, drained)
- 1 10 ounce can green enchilada sauce
- 8 ounces sour cream
- 1 teaspoon ground cumin
- 6 flour tortillas
- 2 cups Mexican blend shredded cheese
- Preheat oven to 350 F. Lightly grease a 9 inch by 13 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.
If you prefer to â€œdouble bagâ€ foods that you freeze to ensure freshness, then make this recipe in two 8 inch by 8 inch disposable pans and once cooled, cover with foil and place it in ZiplocÂ® Brand Gallon Freezer Bags.
When someone in your neighborhood or circle of friends is in need of a meal, whatâ€™s your â€œgo toâ€ meal-on-wheels?
Recipe originally posted on SCJohnson.com.