Recipe adapted from Thirty Handmade Days
Yields: 6 servings
Ingredients
• 2 lbs. boneless, skinless chicken breasts
• 2 cans black beans (15 oz), rinsed and drained
• 12oz sour cream
• 8oz cheddar cheese, shredded (about 2 cups) and divided
• 4 oz can of diced green chiles
• 2 teaspoons cumin
• ½ teaspoon black pepper
• 12 corn tortillas, cut into 2-inch strips
Materials
• 1 gallon-sized plastic freezer bag
• 1 quart-sized plastic freezer bag
To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and
“use-by” date (which will be three months from the prep date).
2. Add 1 cup cheese to quart-sized freezer bag.
3. In a large bowl, combine all ingredients except tortillas.
4. Fill gallon-sized freezer bag in this order:
a. Tortillas
b. Chicken mixture
5. Remove as much air as possible, seal, and freeze both bags.
To Cook
1. Thaw freezer bag overnight in refrigerator or in water in the morning.
2. Add contents of freezer bag to crockpot and cook on “low” setting for 4-6 hours.
(Leave cheese in refrigerator.)
3. Top with shredded cheese and an additional 15 minutes or until melted.
Serve with rice