This Salsa Verde Chicken Enchilada Meal Prep is put together in a snap using a precooked whole chicken and salsa verde for a quick and delicious meal prep.
There are so many uses for a rotisserie chicken you often see in the grocery store, beyond just eating it for dinner with potatoes and a salad. You buy one of these, and you have meals for days, which is the beauty of it. And then, when you're finished you can turn the whole thing into stock if you like, using the bones and whatever bits and bobs are left on the meat.
But we are getting ahead of ourselves!
Honestly, though, between the chicken and the jarred salsa verde, you're part of the way toward dinner. The rest comes together while the enchiladas bake. The dish is gluten-free as written, which is a bonus!
How to Make Salsa Verde Chicken Enchiladas
A good jarred green salsa starts off this prep. If you've never had it before, it's salsa that uses tomatillos instead of tomatoes. Green salsa adds a tanginess you don't find in ripe tomatoes. Then, you add a few other special but easy ingredients to it to make a tangy, spicy enchilada sauce. Think cilantro, chicken broth, cumin, and Greek yogurt. Blend it together and set it aside.
Combine the chicken and cheese in tortillas and wrap them up. Drizzle the sauce (and more cheese, naturally) over the top, and bake. Garnish with fresh chopped cilantro and sliced avocado. So, so good. You'll find these chicken enchiladas irresistible once you make them.
(If you find you love the flavor of salsa verde—we kinda do around here—try these Steak and Egg White Salsa Verde Breakfast Wraps.)
Salsa Verde Chicken Enchiladas Meal Prep Ingredients
Enchiladas:
- 12 corn tortillas
- 1 rotisserie chicken
- 1 ½ cups cheddar cheese, shredded
- 1 large zucchini, sliced
- 2 ears corn, cut off the cob
- Salt and pepper, to taste
- Cilantro and avocado, to garnish, optional
Verde Enchilada Sauce:
- 1 16-ounce jar of salsa verde
- 1 cup cilantro, packed
- ½ cup Greek yogurt
- ⅓ cup chicken broth
- ½ teaspoon cumin
How to Store Chicken Enchiladas
This is a meal prep, so it will keep for 4 or 5 days in the refrigerator. Just reheat the enchiladas gently in the oven in a casserole dish covered lightly with foil. You can also microwave them if you like.
Freeze any enchiladas tightly wrapped in a casserole dish. This way you can just remove the dish from the freezer and pop it right into a 350 F oven for 15 to 20 minutes or so.
How to Serve Salsa Verde Chicken Enchiladas
We love these just as they are with some extra salsa and tortilla chips for dipping. It's served along with zucchini and fresh corn you've scraped off the cob, but it would also taste great with some sliced grape tomatoes and sliced cucumbers. Rice of any kind, whether it's white, brown, or cauliflower rice, works well.
Substitutions and Alterations
A precooked chicken is a great shortcut, but there's no reason why you can't use canned black beans to make it vegetarian. Or instead, use pork or ground beef.
Use vegetable broth if need be, especially if you're using black beans instead of chicken.
This dish is great with fresh corn on the cob, but feel free to use frozen corn you've defrosted if need be.
READ MORE: Give us all the Mexican food in tortillas! Chicken Fajita Veggie Meal Prep!
Ingredients
Enchiladas
- 12 corn tortillas
- 1 rotisserie chicken
- 1 ½ cups cheddar cheese shredded
- 1 large zucchini sliced
- 2 ears corn kernels cut off
- salt & pepper
- cilantro & lime for garnish
Salsa Verde
- 16 ounces salsa verde
- 1 cup cilantro packed
- ½ cup Greek yogurt
- ⅓ cup chicken broth or vegetable broth
- ½ teaspoon cumin
Instructions
- Add all the sauce ingredients to a blender, and process until smooth. Set aside.
- Preheat oven to 400 degrees F.
- Spread about half of the enchilada sauce across the bottom of a 9 x 13 casserole dish.
- One at a time, dip the tortillas into the enchilada sauce to fully coat, and then fill with chicken, cheese, and a spoonful of additional sauce. Roll and repeat with the rest of the tortillas.
- Top the enchiladas with the remaining sauce and cheese, and cover with foil.
- Bake for 25 minutes, uncover, and bake for another 5 minutes, or until sauce is bubbling and the cheese begins to brown.
- While the enchiladas are baking, add 1 tablespoon of olive oil to a frying pan over medium-high heat. Saute zucchini and corn, and season with salt and pepper to taste.
- Garnish enchiladas with extra cilantro and avocado, as desired.
Notes
Nutrition
I'm dreaming of these enchiladas! The rotisserie chicken makes all the difference 🙂
Agreed! We are definitely all about fast meals and a few store bought ingredients helping out now and again! Thanks for stopping by, Michelle!