February 06, 2017
Chicken and Black Bean Enchiladas feature shredded, slow-cooker chicken, black beans, corn and bell peppers topped with a fresh, flavorful tomato sauce, melted cheese and fresh tomatoes and avocado for a meal everyone will love! 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