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Baked chicken enchiladas covered in green sauce and melted cheese, topped with cilantro for one of the best Chicken Recipes Meal Prep.

Chicken Recipes Meal Prep That Actually Tastes Great

This recipe offers a simple way to prepare flavorful chicken enchiladas for meal prep. You can assemble these ahead of time to simplify your weeknight dinners. This dish provides a tasty option for maintaining a healthy lifestyle.
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Prep Time 15 minutes
Cook Time 15 minutes
Bake Time 10 minutes
Total Time 40 minutes
Servings: 3 to 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 603
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 2 tablespoons Extra-virgin olive oil
  • 1 small Yellow onion, chopped
  • 2 Garlic cloves, chopped
  • 1 Kosher salt, to taste
  • 1.5 cups Store-bought green enchilada sauce
  • 6 to 8 Flour tortillas (fajita-size)
  • 2 to 3 cups Shredded chicken
  • 1 cup Shredded cheese (Mexican blend) Reserve about 1/2 cup for the top.
Optional Toppings
  • 1 Chopped red onion
  • 1 Sliced jalapeño
  • 1 Sour cream
  • 1 Avocado
  • 1 Chopped cilantro

Equipment

  • Medium skillet
  • Medium baking dish

Method
 

  1. Preheat your oven to 350°F.
  2. Heat a few tablespoons of olive oil in a medium skillet over medium heat. Add the onion and garlic and cook until soft and fragrant, about 5 minutes. Season with salt. Add the shredded chicken and stir to combine.
  3. In a medium baking dish, add about half of the enchilada sauce. Working with one tortilla at a time, coat both sides of the tortilla with some of the sauce. Add a few tablespoons of the chicken mixture to the center. Top with cheese and roll up. Repeat with the remaining tortillas, adding more sauce to the dish as needed and nestling the enchiladas into the dish. Try to reserve about 1/2 cup cheese for the top.
  4. Pour any remaining enchilada sauce over the tortillas, then top with the reserved cheese. Bake until the cheese is melted and starting to brown, 20 to 25 minutes.
  5. To serve, garnish with chopped red onion, sliced jalapeño, sour cream, avocado, and chopped cilantro, as you like.

Nutrition

Calories: 603kcalCarbohydrates: 52gProtein: 32gFat: 29gSugar: 9g

Notes

I found that meal prepping these enchiladas made busy evenings much simpler. You can assemble them completely before baking and store them in the refrigerator for up to three days. When you are ready to eat, just add the final cheese topping and bake as directed.

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