With baby #2 due in less than two months, I am fully nesting and not embarrassed to admit it! I am ticking things off my to-do list that are "must-dos" before baby. I am cleaning crazy things and if I am not able to, I ask my husband to do it. I'm stocking up on toilet paper, millions cans of beans, peanut butter and other things as if I am going to never be able to go to the grocery store again.
Another part of my nesting is filling up my freezer with as much food as I can. We are not the biggest casserole lovers so I had to rack my brain with some things that I can make ahead of time, freeze, eat when the baby arrives and actually enjoy. Chicken enchiladas are definitely one of those things! I tripled this recipe to make a ton of enchiladas to enjoy not only for dinner one night but for a couple of meals post-baby.
Other things that I have frozen so far are my Apple Butternut Squash Soup, Smoky Sausage, Kale and Quinoa Soup and Almond Cashew Butter Banana Bread. We are ready to eat some delicious meals post-baby that are super easy to just throw in the oven or microwave and eat. I remember that with Adalyn, I had so much less time than I ever thought I would on maternity leave and with 2 kids, I will be even busier I'm sure.
These Chicken and Black Bean Enchiladas are full of flavor and packed with nutrition. They are easy to make by just throwing the chicken in the slow cooker until it shreds easily. If you prefer, you can sauté the chicken breast but I love shredded chicken in my enchiladas. I bulked them up with some black beans, corn and bell peppers for extra nutrition.
I always make my own enchilada sauce so that I can make it a lot lower sodium than the canned varieties. It tastes really good and uses ingredients that you probably have in your spice cabinet already. Topped with fresh tomatoes and avocado for more nutrition and freshness. If you like cilantro, you can top your enchiladas with that as well.
Chicken and Black Bean Enchiladas
Prep Time: 2 hours (slow-cooker time)
Cook Time: 20 minutes
- 2-14.5 ounce cans low-sodium tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons black pepper
- Optional: 1/4 teaspoon cayenne pepper
- 1 pound boneless, skinless chicken breasts
- 1 can low-sodium black beans, drained and rinsed
- 1 bell pepper, diced
- 1 cup frozen corn
- 7 Flatout Flatbreads of choice
- 1 cup shredded Monterey Jack cheese
- 1 avocado, diced
- 1 tomato, diced
1. Mix together all ingredients for enchilada sauce. In a slow-cooker, add chicken and 1/2 of enchilada sauce and cook until chicken shreds easily with a fork. **Or you can sauté chicken breasts, dice, and top with sauce.
2. When chicken is cooked, mix in black beans, bell pepper and corn.
3. Take a 9 x 13 inch baking dish and cover the bottom with a thin layer of enchilada sauce.
4. To assemble the enchiladas, lay out the tortillas, add about 1/7 of the chicken mixture and rollup tortilla. Place each enchilada in the pan and top with enchilada sauce and sprinkle with cheese.
5. Bake for 20 minutes at 350 degrees. Remove from oven and top with diced avocado and tomato.
Powered by Recipage
For this recipe, I used my favorite Flatout wraps.You can use any variety of Flatout wraps for this recipe. I actually used a few different varieties since I had them on hand and made a triple batch. They all turn out great!
Like this recipe? Check out other similar recipes:
Sheet Pan Sweet and Sour Chicken
Spinach Artichoke Chicken
Swiss Apple Chicken Casserole
Lemon Chicken Piccata
Healthier Chicken Salad
Visit The Nutritionist Reviews recipes Pinterest board for more healthy and fun recipe ideas.
Disclosure: This post is sponsored by Flatout. All opinions are my own. Thank you for supporting the brands that make The Nutritionist Reviews possible!