Let’s make your favorite enchiladas, health conscious and super filling for your next meal prep! I love enchiladas, and adding in some black beans and spanish rice to the mix is the perfect combination! This is such a simple recipe, packed with flavor, good nutrition, and protein. My husband and I love this one, and I hope you will too! Be sure to leave a review when you try it!
Chicken enchiladas are a delicious Mexican dish made with shredded chicken, tortillas, enchilada sauce, cheese, and spices. To make them, the chicken is first cooked with the spices, then you will want to heat the corn tortillas through. The tortillas are then filled with the chicken mixture and cheese, and then rolled up. The enchilada sauce is poured over the top of the tortillas, and you can sprinkle a little cheese on top, or some parsley if you’d like! Chicken enchiladas are such a comfort food, and you can totally customize them to your taste! These are served with rice, beans, to complete the meal.
These make such a good meal prep option for healthy eating because they are a well-rounded meal that includes a good amount of protein, and fuel for your day. You can feel free to use any canned enchilada sauce that looks delicious, whether it be green or red enchilada sauce! Preparing a large batch of chicken enchiladas allows for quick and easy eating during the week, since they can be stored in the refrigerator and reheated when you’re ready to eat. Meal prepping ensures portion control and helps prevent the temptation of unhealthy fast food options. These are so delicious you won’t even miss the fast food!
Bentgo has some of the best meal prep containers. I ordered the dark green ones and love them! They are dishwasher safe and BPA free! They are large enough you can fit a ton of food in them for your meal preps!
You will love these Meal Prep Containers, click the link below:
Another high protein chicken meal prep on the blog that we love, can be found below:
Honey Garlic Chicken Meal Prep
Be sure to come back to find new recipes weekly! I can’t wait to hear from you when you’ve tried this meal prep recipe! Be sure to give me a like or comment, and follow me for more simplified meal prep recipes!
You can find me on Instagram and Pinterest as well @livingsimplybykalani! Happy Cooking!
Chicken Enchilada Meal Prep
Ingredients
Quesadillas
- 1- 1 1/2 lbs Rotisserie Chicken *Shredded
- ½-1 Packet Taco Seasoning *Taco Bell Original Seasoning
- ½-1 tsp Salt
- 10 Corn Tortillas *Siete Grain Free Tortillas, or Fajita Flour Tortillas
- 1 Cup Shredded Cheddar cheese
Beans
- 1 can Black Beans *strained and rinsed
- ¼ tsp salt
- ¼ tsp onion powder
- ¼ tsp garlic powder
Spanish Rice
- 2 cups Minute Rice
- 1 ½ cups Chicken Broth
- ½ cup Tomato Sauce
- 1 ½ tsp Chili Powder
- 1 tsp Cumin
- ½ tsp Garlic Salt
- ½ tsp Dried Oregano *or fresh oregano
Instructions
- Place all Spanish rice ingredients into a large microwaveable bowl, stir to combine. Place lid on, leaving a small opening to vent. Microwave for 6 minutes, let it rest for 5-10 minutes before removing the lid and fluffing with a fork.
- Add cooking spray to a skillet and add the shredded chicken, sprinkle the packet of taco seasoning over the chicken, with 1 tsp of salt. Stir to combine, then cook for 2 minutes, set aside.
- Use a skillet on medium heat, to heat the tortillas through. You can use cooking spray, and be sure to flip over onto both sides for even cooking.
- For the black beans, strain and rinse thoroughly with water, add to a bowl. Add the onion powder, salt, and garlic powder over the beans and stir to combine.
- Once the beans, Spanish rice, meat, and tortillas are ready, it's time to assemble. Place 5 meal prep containers on the counter, add two cooked tortillas to each container, put equal amounts of the chicken and cheese into each tortilla. Roll up the filled tortillas and push to one side of the container. Scoop 1/2 cup Spanish rice into each container, and 1/4-1/3 cup black beans to each container as well. Drizzle the enchilada sauce over the top of all the enchiladas equally.
- Store in the refrigerator for up to 5 days. Heat in the microwave before eating the day of. You can also add a side of fresh lettuce and low fat ranch dressing, some salsa, or a scoop of guacamole to the side after it has been reheated. Enjoy!