{"id":1185,"date":"2025-03-16T02:00:10","date_gmt":"2025-03-16T02:00:10","guid":{"rendered":"https:\/\/kayeskinner.com\/food\/chicken-black-bean-enchilada-stack\/"},"modified":"2026-03-28T02:37:18","modified_gmt":"2026-03-28T02:37:18","slug":"chicken-black-bean-enchilada-stack","status":"publish","type":"post","link":"https:\/\/kayeskinner.com\/food\/chicken-black-bean-enchilada-stack\/","title":{"rendered":"Chicken Black Bean Enchilada Stack"},"content":{"rendered":"<p>Recipe adapted from Thirty Handmade Days<br \/>\nYields: 6 servings<br \/>\nIngredients<br \/>\n\u2022 2 lbs. boneless, skinless chicken breasts<br \/>\n\u2022 2 cans black beans (15 oz), rinsed and drained<br \/>\n\u2022 12oz sour cream<br \/>\n\u2022 8oz cheddar cheese, shredded (about 2 cups) and divided<br \/>\n\u2022 4 oz can of diced green chiles<br \/>\n\u2022 2 teaspoons cumin<br \/>\n\u2022 \u00bd teaspoon black pepper<br \/>\n\u2022 12 corn tortillas, cut into 2-inch strips<br \/>\nMaterials<br \/>\n\u2022 1 gallon-sized plastic freezer bag<br \/>\n\u2022 1 quart-sized plastic freezer bag<br \/>\nTo Freeze and Cook Later<br \/>\n1. Label your freezer bag with the name of the recipe, cooking instructions, and<br \/>\n\u201cuse-by\u201d date (which will be three months from the prep date).<br \/>\n2. Add 1 cup cheese to quart-sized freezer bag.<br \/>\n3. In a large bowl, combine all ingredients except tortillas.<br \/>\n4. Fill gallon-sized freezer bag in this order:<br \/>\na. Tortillas<br \/>\nb. Chicken mixture<br \/>\n5. Remove as much air as possible, seal, and freeze both bags.<br \/>\nTo Cook<br \/>\n1. Thaw freezer bag overnight in refrigerator or in water in the morning.<br \/>\n2. Add contents of freezer bag to crockpot and cook on \u201clow\u201d setting for 4-6 hours.<br \/>\n(Leave cheese in refrigerator.)<br \/>\n3. Top with shredded cheese and an additional 15 minutes or until melted.<br \/>\nServe with rice<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe adapted from Thirty Handmade Days Yields: 6 servings Ingredients \u2022 2 lbs. boneless, skinless chicken breasts \u2022 2 cans black beans (15 oz), rinsed and drained \u2022 12oz sour cream \u2022 8oz cheddar cheese, shredded (about 2 cups) and divided \u2022 4 oz can of diced green chiles \u2022 2 teaspoons cumin \u2022 \u00bd [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-1185","post","type-post","status-publish","format-standard","hentry","category-main-course"],"_links":{"self":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/1185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/comments?post=1185"}],"version-history":[{"count":1,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/1185\/revisions"}],"predecessor-version":[{"id":2626,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/1185\/revisions\/2626"}],"wp:attachment":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/media?parent=1185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/categories?post=1185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/tags?post=1185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}