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Chicken, Corn, and Black Bean Enchiladas

3 cups cooked diced chicken
1 cup sour cream or low-fat sour cream
1 (15-oz) can black beans, rinsed and drained
2 (8-oz) cans diced green chiles, drained
1 (15-oz) can corn, drained
2-1/2 cups grated Monterrey Jack cheese
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp garlic powder
2 tsp chili powder
salt
black pepper
16 (8-inch) flour tortillas
1 (28-oz) can plus 1 (15-oz) can green enchilada sauce

1. Spray a baking dish or 2 with cooking spray

2. In a large bowl, combine diced chicken, sour cream, black beans, 1 can green chiles, corn, 2 cups grated Monterrey Jack cheese, ground cumin, dried oregano, garlic powder, and chili powder. Add salt and pepper, and toss to mix well.

3. Place 1 tortilla on a clean surface. Place 1/2 cup filling mixture down the center, and roll tortilla. Place seam side down in the prepared baking dish. Repeat with remaining tortillas and filling, placing enchiladas with sides touching to completely fill the baking dish(es).

4. In a medium bowl, combine remaining 1 can green chiles with enchilada sauce. Pour sauce over prepared enchiladas. Sprinkle with remaining 1/2 cup grated Monterrey Jack cheese over top. Tightly cover pans with foil, label, and freeze.

To bake after freezing: Bake uncovered and frozen in a 375°F oven for about 45 minutes for 2 enchiladas, or about 1 hour for 8 enchiladas.

Makes 16 enchiladas.

The Complete Idiot's Guide to Easy Freezer Meals
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Gillian Gunson