Chicken Enchilada

 INGREDIENTS

enchiladas in a baking dish

  • 4 chicken breasts
  • 1 medium onion, diced
  • 8 medium flour tortilla
  • 2 can red enchilada sauce
  • 1 can black beans

Sides
  • 1 cup cooked rice
  • 1 can black beans
  • 1 cup frozen corn

DIRECTIONS
  • Cook chicken and chop into 1/4 inch cubes. Season if desired.
  • Mix cheese, onion, chicken, 1 can of enchilada sauce, and 1 can black beans in a bowl.
  • Spray baking pan with cooking spray.
  • Fill each enchilada with mixture, roll them up, and place them in the pan seams down.
  • Cover pan with plastic wrap and tin foil to freeze. Thaw for one day before cooking.
  • Right before cooking, pour 1 can of enchilada sauce over the tortillas in the pan, and then cover with shredded cheese.
  • Bake at 350 for 30-40 minutes, or until the cheese is melted and bubbly.
  • Serve with sides.
Prep Time:  20 min
Cook Time: 45 minutes
Total Time:  ~1 hour
Number of Servings: 8
Serving Size: 2 cup
Calories Per Serving: 374 (or 528 with sides)