Salsa Verde Chicken Enchiladas Meal Prep

Salsa Verde Chicken Enchiladas Meal Prep

Salsa Verde Chicken Enchiladas Meal Prep

Salsa Verde Chicken Enchiladas Meal Prep

This classic enchilada recipe is put together in a snap using 2 handy shortcuts- a precooked whole chicken, and a few ingredients added to a verde salsa to make a delicious & quick enchilada sauce. Mix up the protein — use pork, ground beef, or black beans for a vegetarian twist.

Salsa Verde Chicken Enchiladas Meal Prep

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 cob

Salt and pepper, to taste

Cilantro and avocado,to garnish, optional

Verde Enchilada Sauce:

1 16-ounce jar salsa verde

1 cup cilantro, packed

½ cup greek yogurt

⅓ cup chicken broth (or vegetable broth)

½ teaspoon cumin

Salsa Verde Chicken Enchiladas Meal Prep

Salsa Verde Chicken Enchiladas Meal Prep

Salsa Verde Chicken Enchiladas Meal Prep

Salsa Verde Chicken Enchiladas Meal Prep

Salsa Verde Chicken Enchiladas Meal Prep

Salsa Verde Chicken Enchiladas Meal Prep

This classic enchilada recipe is put together in a snap using 2 handy shortcuts- a precooked whole chicken, and a few ingredients added to a verde salsa to make a delicious & quick enchilada sauce. Mix up the protein -- use pork, ground beef, or black beans for a vegetarian twist.
Course Lunch, Main Dish
Cuisine Mexican
Keyword Chicken, Meal Prep
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 meals

Ingredients

Enchiladas

  • 12 corn tortillas
  • 1 rotisserie chicken
  • 1 1/2 cups cheddar cheese shredded
  • 1 large zucchini sliced
  • 2 ears Corn kernels cut off
  • salt & pepper
  • cilantro & lime for granish

Salsa Verde

  • 16 ounces salsa verde
  • 1 cup cilantro packed
  • 1/2 cup greek yogurt
  • 1/3 cup chicken broth or vegetable broth
  • 1/2 tsp cumin

Instructions

  • Add all the sauce ingredients to a blender, and process to form a smooth sauce. Set aside.
  • Preheat oven to 400 degrees F.
  • In a 9x13 casserole dish, add about half of the enchilada sauce.
  • 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 for 1 out of 6 servings:
38g P | 38g C | 26g F | 7g Fiber | 543 Calories

2 Comments on "Salsa Verde Chicken Enchiladas Meal Prep"

  1. I’m dreaming of these enchiladas! The rotisserie chicken makes all the difference 🙂

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