If you’re looking for a new way to jazz up your meal prep lunches, you have to try these mini southwest chicken enchilada bakes!
These tasty mini enchiladas are packed with protein and beans, flavor from the gooey cheese, diced green chiles and red enchiladas- all in an easy to prep, portable package.
A few notes:
I use these 2-cup Pyrex Containers– you can bake them and they have lids to store! But any oven-safe 2-cup prep containers will work.
This recipe is meant for 6 small bakes, but if you’re like my husband and like them a little more bulky, you can make these into four bigger bakes (instruction below).
Meal Prep Southwest Chicken Enchilada Bakes Makes 4-6
Ingredients:
12 oz Red enchilada sauce
6 Taco-size corn tortillas (halved, ends trimmed if desired- more if needed)
2 cup Shredded chicken (homemade or rotisserie)
1/2 cup Sour cream (or greek yogurt)
1 can Black beans (drained and rinsed)
1/2 cup Frozen corn (defrosted)
1 can Diced green chiles
1 1/2 cup Shredded mexican-blend cheese
Cooking spray (as needed)
To top:
1 Avocado, sliced (more as needed)
1/3 cup Green onions (sliced thin)
1/4 cup Cilantro (chopped)
Instructions:
Preheat oven to 375. In a large bowl, combine chicken, sour cream or greek yogurt, black beans, corn, and diced green chiles. Season lightly if desired and set aside.
Arrange 4-6 2-cup glass meal prep containers on your workspace. Spray with cooking spray or oil to prevent sticking.
Add 2 tbsp enchilada sauce to each container. Add ½ tortilla to enchilada sauce, using a spoon to cover in sauce. Top with heaping 1/2 cup chicken mixture.
If making four bakes, top with another 1/2 tortilla followed by an additional 1 tbsp sauce and an additional ¼ cup chicken.
Top with remaining tortilla half, 2-3 tbsp sauce and ¼ cup shredded cheese.
Arrange containers on a baking sheet. Place in oven and bake for 15-20 minutes until hot and bubbly. Let cool before storing.
6 Taco-size corn tortillas (halved, ends trimmed if desired- more if needed)
2 cup Shredded chicken (homemade or rotisserie)
1/2 cup Sour cream (or greek yogurt)
1 can Black beans (drained and rinsed)
1/2 cup Frozen corn (defrosted)
1 can Diced green chiles
1 1/2 cup Shredded mexican-blend cheese
Cooking spray (as needed)
To top:
1 Avocado, sliced (more as needed)
1/3 cup Green onions (sliced thin)
1/4 cup Cilantro (chopped)
Instructions
Preheat oven to 375. In a large bowl, combine chicken, sour cream or greek yogurt, black beans, corn, and diced green chiles. Season lightly if desired and set aside.
Arrange 4-6 2-cup glass meal prep containers on your workspace. Spray with cooking spray or oil to prevent sticking.
Add 2 tbsp enchilada sauce to each container. Add ½ tortilla to enchilada sauce, using a spoon to cover in sauce. Top with heaping 1/2 cup chicken mixture.
If making four bakes, top with another 1/2 tortilla followed by an additional 1 tbsp sauce and an additional ¼ cup chicken.
Top with remaining tortilla half, 2-3 tbsp sauce and ¼ cup shredded cheese.
Arrange containers on a baking sheet. Place in oven and bake for 15-20 minutes until hot and bubbly. Let cool before storing.
