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Close-up of baked chicken enchiladas in a casserole dish, topped with melted cheese, green sauce, and pico de gallo.

Easy Chicken Enchilada Casserole Meal Prep

This recipe makes meal prepping chicken dishes simple and delicious. You can prepare these enchiladas ahead of time for a quick and satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Cook onion and garlic 5 minutes
Total Time 45 minutes
Servings: 3 servings
Course: Dinner
Cuisine: Mexican-inspired
Calories: 603
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 2 tablespoons Extra-virgin olive oil
  • 1 small Yellow onion chopped
  • 2 cloves Garlic chopped
  • Kosher salt
  • 1.5 cups Green enchilada sauce store-bought
  • 6 to 8 Flour tortillas fajita-size
  • 2 to 3 Shredded chicken
  • 1 cup Shredded cheese Mexican blend
For Serving (Optional)
  • Chopped red onion
  • Sliced jalapeño
  • Sour cream
  • Avocado
  • Chopped cilantro

Equipment

  • Oven
  • medium skillet
  • Medium baking dish

Method
 

  1. Preheat your oven to 350°F.
  2. Heat a few tablespoons of olive oil in a medium skillet over medium heat. Add the chopped onion and garlic. Cook until they are soft and smell good, about 5 minutes. Add salt. Then, add the shredded chicken and stir everything together.
  3. In a medium baking dish, spread about half of the enchilada sauce. Take one tortilla at a time. Dip both sides in the sauce. Put a few tablespoons of the chicken mixture in the middle. Top with cheese and roll it up. Repeat with the rest of the tortillas. Add more sauce to the dish if needed and place the rolled enchiladas close together in the dish. Try to save about ½ cup of cheese for the top.
  4. Pour any leftover enchilada sauce over the rolled tortillas. Sprinkle the saved cheese on top. Bake until the cheese is melted and starts to turn brown, about 20 to 25 minutes.
  5. Serve the enchiladas. Add chopped red onion, sliced jalapeño, sour cream, avocado, and chopped cilantro if you like.

Nutrition

Calories: 603kcalCarbohydrates: 52gProtein: 32gFat: 29gSugar: 9g

Notes

This recipe is great for making ahead. You can assemble the enchiladas and refrigerate them before baking. Just add a few extra minutes to the baking time if cooking from cold.

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