Serves 8; can be multiplied. Make ahead and freeze.
Quick and easy black beans and rice (make 1/2 the recipe)
8 boneless, skinless chicken breast halves*
2 cups shredded cheese, Monterey Jack or Cheddar (I like low-fat four-cheese Mexican blend)
13-oz can mild red enchilada sauce
Preheat oven to 375°F. Spread a few tablespoons of enchilada sauce in the bottom of a straight-sided 9x13-inch casserole dish, and set aside.
Make the beans and rice (this can be done days ahead of time). Cool to room temperature, or refrigerate.
Trim the chicken breasts of visible fat and tendons. Working with one at a time, place each breast between two large sheets of parchment, wax paper, or plastic wrap. Use a meat mallet, or something else that's heavy (I use my rolling pin or a small frying pan), to pound the breast out to 1/4-inch thick. *If you buy thin-sliced chicken breasts at the market, you can skip this step, but you won't get the therapeutic benefits of pounding the chicken!
In a large bowl, mix together the beans and rice with 1-1/2 cups of the cheese.
Set out all of the flattened chicken breasts on a plate or countertop. Divide the beans and rice mixture evenly. Carefully roll each chicken breast around the filling, and secure it with a toothpick. (It will be messy. Don't worry.) Place the chicken rolls seam side down in the prepared casserole dish. Continue filling and rolling the chicken breasts until all are done.
Pour the remaining enchilada sauce over all of the chicken, and sprinkle the remaining cheese on top. Cover the pan with aluminum foil.
Bake for 20 minutes. Then uncover the pan, and bake for an additional 15 minutes, or until the chicken is cooked to 160°F when tested with an instant-read thermometer.
Remove the pan from the oven, cover with the aluminum foil, and let sit for 10 minutes (the temperature will come up to 165°F, indicating the chicken is fully cooked).
Serve warm, with a bit of the sauce, or allow to cool completely, and freeze. These can be made way ahead, and pulled out of the refrigerator or freezer a few at a time for easy meals.