Cooking Thursday

You may remember that a few weeks ago I made some freezer meals.  The recipe I'm sharing today is one of those recipes.  This was my first time making these, but it certainly won't be the last!
This is one of those recipes that seems to have everything going for it.  It was easy to make, it can be frozen, it's quite healthy and it was really good!

Cheesy Chicken and Black Bean Enchiladas

2 teaspoons olive oil
1/4 cup chopped onion
1 pound boneless, skinless chicken breast, cut into one inch cubes
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can green chilies
1/3 cup salsa, mild, medium or hot per your preference
1 teaspoon garlic powder
1 envelope taco seasoning
1 cup red enchilada sauce
5-6  8" flour tortills
1 cup shredded cheddar cheese

Preheat oven to 400 degrees and spray a 9x9 pan with cooking spray.

Heat oil in skillet and saute onion.  Add chicken and saute until golden brown and cooked through. Add taco seasoning and garlic powder.

Stir in black beans, chilies and salsa.  Simmer 5 minutes until sauce thickens slightly.

Place half of enchilada sauce in pan. Place tortillas on flat surface.  Top each tortilla with equal amount of chicken/bean mix.  Roll and place side by side in pan. Pour remaining enchilada sauce over top.  Sprinkle with shredded cheese.

Bake for 20 minutes or until cheese is melted and golden.

*These freeze well.  Wrap tightly.  Thaw for 24 hours, then bake for 30-35 minutes.

Preheat oven to 400 degrees F. Coat a 9x9 casserole dish with cooking spray.

Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Add taco seasonings to the meat mixture.

Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces.

Put half of the enchilada sauce on the bottom of a 9x9 casserole dish. Arrange 4-6 tortillas on a flat surface. Top each tortilla with an equal amount of chicken/bean mixture and 1-2 tablespoons cheese. Roll up tortillas and place side by side in a shallow baking dish. Add remaining enchilada sauce to the top. Then, top tortillas with remaining shredded cheese.

Bake enchiladas 15 minutes, until cheese is golden.

- See more at: http://thrivinghomeblog.com/2009/11/cheesy-chicken-and-black-bean-enchiladas/#sthash.2IxxgxBL.dpuf

2 teaspoons olive oil

1/4 cup chopped onion

2 cloves garlic, minced

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

1 (15-ounce) can black beans, rinsed and drained

1 (4-ounce) can diced green chiles

1/3 cup prepared salsa, mild, medium or hot

homemade taco seasoning (see recipe below)

1/2-1 cup red enchilada sauce

4-6 (8-inch) whole wheat tortillas

1 1/3 cups shredded Monterey Jack and or Cheddar cheese

- See more at: http://thrivinghomeblog.com/2009/11/cheesy-chicken-and-black-bean-enchiladas/#sthash.2IxxgxBL.dpuf

2 teaspoons olive oil

1/4 cup chopped onion

2 cloves garlic, minced

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

1 (15-ounce) can black beans, rinsed and drained

1 (4-ounce) can diced green chiles

1/3 cup prepared salsa, mild, medium or hot

homemade taco seasoning (see recipe below)

1/2-1 cup red enchilada sauce

4-6 (8-inch) whole wheat tortillas

1 1/3 cups shredded Monterey Jack and or Cheddar cheese

- See more at: http://thrivinghomeblog.com/2009/11/cheesy-chicken-and-black-bean-enchiladas/#sthash.2IxxgxBL.dpuf

2 teaspoons olive oil

1/4 cup chopped onion

2 cloves garlic, minced

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

1 (15-ounce) can black beans, rinsed and drained

1 (4-ounce) can diced green chiles

1/3 cup prepared salsa, mild, medium or hot

homemade taco seasoning (see recipe below)

1/2-1 cup red enchilada sauce

4-6 (8-inch) whole wheat tortillas

1 1/3 cups shredded Monterey Jack and or Cheddar cheese

- See more at: http://thrivinghomeblog.com/2009/11/cheesy-chicken-and-black-bean-enchiladas/#sthash.2IxxgxBL.dpuf