Enchilada Bowl Freezer Meal Recipe

Hannah Stewart

This mouthwatering dish features an array of wholesome ingredients like black beans, corn, and gooey cheese, all layered with bold enchilada sauce.

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Prep Time 5

Cook Time 3

Course Main Course

Cuisine American, Mexican

Servings

Calories 895 kcal

Equipment

1 Slow Cooker or Crockpot
1 gallon freezer bag

Ingredients

14.5 oz chicken broth can
1 cup quinoa uncooked
10 oz enchilada sauce
4.5 oz green chiles
14.5 oz black beans drained and rinsed
1/2 tsp cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp black pepper

For serving:

2 cups cheddar cheese shredded
taco toppings of choice

Instructions

Freezer Prep Directions:

Prepare a gallon freezer bag, labeling according to your preferred method.
Add all ingredients, except for serving, to the freezer bag.
Seal bag, removing as much air as possible, and freeze for up to three months.

Slow Cooker Directions:

Dump contents of the freezer bag into a slow cooker.
Cook on low 3 - 4 hours.
Stir, serve and enjoy! Top with favorite taco toppings!

Instant Pot Directions

Dump the contents of the freezer bag into the Instant Pot, plus 1/2 cup water.
Set to High Pressure for 2 minutes, then allow a 10-minute natural release followed by a quick release.
Stir, serve and enjoy! Top with favorite taco toppings!

Dietary Adjustments

Make it Gluten-Free:

Ensure your broth and enchilada sauce are both gluten-free.

Make it Dairy-Free:

This recipe is naturally dairy-free.

Freezer Labels

Enchilada Bowl Freezer Meal Printable Label

Notes

May top with favorite taco toppings! (cheese, guacamole, salsa, etc…)
Make it pretty: Garnish with fresh cilantro and a lime wedge.

Nutrition

Calories: 895kcalCarbohydrates: 131gProtein: 45gFat: 24gSaturated Fat: 8gCholesterol: 35mgSodium: 8996mgPotassium: 2137mgFiber: 34gSugar: 10gCalcium: 508mgIron: 20mg

Keyword crockpot dinners, freezer meals, slow cooker enchilada bowls, Slow Cooker Recipes