Chicken and Black Bean Enchiladas

Summer is a great time to make plan-ahead-meals. As a personal chef, I always have to have recipes on hand that freeze well. This dish is a great example of a freezer meal. You can make this a few weeks ahead and have it on hand for a busy weeknight or unexpected company. I like to make some dishes ahead of time and take them on vacations to the beach or lake instead of spending money on dining out.

Enchiladas are easy and delicious. Pair this with some sour cream, guacamole, lettuce and tomato for toppings and you’re all set. It’s easy to make in large foil pans. You can also use glass containers with lids such as Pyrex. When ready to eat, just thaw a day before and pop it in the oven. It's so much healthier than prepackaged frozen foods, and so much better.

INGREDIENTS

1-lb. of boneless, skinless chicken breasts

3 slices of bacon

2 garlic cloves, minced

24-oz. container of picante sauce

16-oz. can of black beans

1 large red bell pepper, diced

1 tsp. of cumin

¼ tsp. of salt

½ cup of green onions, sliced

12, 6-in. flour tortillas

9-oz. package of Monterey Jack cheese, shredded

1 avocado (optional)

2 small tomatoes (optional)

8-oz. container of sour cream (optional)

1 head of lettuce, shredded (optional)

INSTRUCTIONS

1. Cut the chicken into thin, short strips.

2. Cook the bacon in a skillet until crispy and remove to a paper towel to cool. Crumble.

3. Cook the chicken and garlic in the bacon drippings until no longer pink.

4. Mix one-half cup of the picante sauce, beans with juices, red pepper, cumin and salt.

5. Simmer until thickened and stir constantly for about 10-15 minutes.

6. Add the chopped green onion and bacon.

7. Spoon the mixture – approximately one-fourth cup – down the middle of each tortilla and top with two tablespoons of cheese.

8. Roll up and place seam-side down into baking dish that has been lightly greased.

9. Pour remaining picante sauce over all the enchiladas to cover.

10. Top with remaining cheese and cover with lid or foil and place in freezer.

When ready to eat, bake in a 375ºF oven for approximately 35-40 minutes and serve with avocado, sour cream, tomatoes and lettuce.

Stay safe and eat great Canton.