Cooking Thursday

Today's recipe is a freezer meal I made recently.  It's quite fast and easy to put together.  It makes a 9x9 pan, but I double the recipe and put 2 in the freezer, figuring that as long as I'm doing the work, and will have a mess to clean, I might as well have 2 pans at the end!  It's so nice to have in the freezer, all ready for those busy days!

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.