Ingredients
Scale
- 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.
Nutrition
- Serving Size:
- Calories: 380
- Sugar: 2.7 g
- Sodium: 747.1 mg
- Fat: 14.4 g
- Carbohydrates: 31.4 g
- Protein: 31.6 g
- Cholesterol: 88.5 mg