Meal Prep: Chicken Enchilada Bake
Meal Prep - Chicken Enchilada Bake
Ingredients for 4 meals:
- 4 round glass containers (mine are linked in my LTK SHOP - linked on IG bio)
- 1-19oz can of enchilada sauce
- 12 street taco size flour tortillas
- 2 cups of cooked chicken, shredded (I used rotisserie chicken)
- 8oz of Monterrey jack cheese (I buy a block and shred mine at home)
- 1-15oz of black beans
- OPTIONAL Garish: guacamole, pico de gallo, cilantro and/or sour cream
Quickly grease the glass containers. Star adding one tbsp of enchilada sauce to each container. Place one tortilla on top. Add 2 tbsp of shredded chicken, add 1 tbsp of shredded cheese, add 1 to 2 tbsp of black beans. Add another tbsp of enchilada sauce and lace another tortilla on top. Repeat this one more time. Finish with another tortilla, more sauce and the left over cheese.
You can cover and store these containers in the fridge for 2-3 days and bake off as needed. When you are ready to bake, place them in the preheated oven at 350 degrees for 20-25 minutes. Top with your favorite garnishes of desired. Enjoy!
Xoxo, Carla
Sounds easy & yummm!
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