I stopped doing freezer cooking for about a year. I’m not sure why because I enjoy it. I’m working on adding bulk cooking back into my weekly tasks so here’s the first one.
This recipe is very mild, and exact measurements are not critical on this recipe. Add and remove any ingredients you don’t like or have on hand. If you prefer, you can double or triple the corn tortillas and layer them between layers of filling with extra cheese.
- 2 lbs ground chicken
- 6 Tbls Taco Seasoning (divided)
- 3-4 cups rice, cooked
- 10 oz enchilada sauce
- 15 oz tomato sauce
- 14.5 oz diced tomatoes
- 8 oz frozen corn (keep frozen)
- 1 8oz can black olives, chopped
- 2 cups black beans (homemade or canned - rinse if canned)
- 4 cups shredded cheese
- 10 6" corn tortillas
- Cook the ground chicken, add ⅔ cup water, and 4 Tbl Taco Seasoning. Set aside.
- Cook rice (generally 1 cups raw will give you 3 cups cooked)
- Combine enchilada sauce, tomatoes, and tomato sauce with 2 Tbl Taco Seasoning. Pour 1 cup in a low bowl (you'll be dipping the corn tortillas in it)
- In a VERY large bowl, chicken, rice, tomato mixture, corn, black olives, and black beans.
- Dip the corn tortillas in the reserved tomato sauce to wet both sides. Place them in the bottom of your baking pan (I use individual aluminum foil pans).
- Fill the pan with the chicken/rice mixture
- Top with shredded cheese.
- To eat now: Bake at 350 until heated through (about 20 minutes)
- To freeze: Cover, mark, and freeze up to 2 months. Thaw overnight in refrigerator and bake at 350 for 20 minutes or bake from frozen at 35 for 45 minutes or until heated through.
Make sure the rice filling is a little on the wet side, and the rice and other ingredients will absorb the liquid during the freezing and cooking process. The taco seasoning can be purchased or homemade and same for the black beans. I cook my black beans with onion salt, cumin, and garlic so that they’re flavorful on their own.
Both white rice and brown rice work well in this recipe.