Salsa Verde Chicken Enchiladas Meal Prep

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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.

Prep Time Cook Time Total Time

20 mins 30 mins 50 mins

Course: Lunch, Main Dish Cuisine: Mexican Keyword: Chicken, Meal Prep Servings: 6 meals
Calories: 543kcal Author: Meal Prep on Fleek

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
1. Add all the sauce ingredients to a blender, and process to form a smooth sauce. Set aside.
2. Preheat oven to 400 degrees F.
3. In a 9x13 casserole dish, add about half of the enchilada sauce.
4. 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.
5. Top the enchiladas with the remaining sauce and cheese, and cover with foil.
6. Bake for 25 minutes, uncover, and bake for another 5 minutes, or until sauce is bubbling and
the cheese begins to brown.
7. 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.
8. 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

Nutrition
Serving: 1meal | Calories: 543kcal | Carbohydrates: 38g | Protein: 38g | Fat: 26g | Fiber: 7g