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Chicken enchiladas verdes in a black casserole dish garnished with sliced jalapeno, diced red onion, and cilantro.
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4.91 from 10 votes

Meal Prep Chicken Enchiladas Verdes

These Meal Prep Chicken Enchiladas Verdes are made with a tomatillo-based salsa verde. They’re like an easy and delicious dinner casserole!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Calories: 351kcal
Author: Taylor Stinson

Ingredients

  • 2 chicken breasts
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp lime juice
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp each salt & pepper
  • 2 tbsp finely chopped cilantro
  • 12 corn tortillas
  • 1 jar salsa verde
  • 1 cup white cheddar cheese, grated

Optional toppings

  • Sliced jalapenos
  • Diced avocado
  • Pico de gallo
  • Red onions, diced
  • Chopped cilantro

Instructions

  • Preheat oven to 450 F. Meanwhile, bring a large pot of water to a boil on the stove. Add chicken and cook for 15-18 minutes until cooked through. Drain pot, then shred chicken with a knife and fork. 
  • In same pot (or new frying pan...I use the same pot to save on clean up), heat olive oil over med-high heat. Add onions and garlic, sauteeing for 2 minutes until onions are softened. Add cooked chicken, lime juice, chili powder, cumin, salt and pepper, cooking another 2 minutes. Stir in cilantro then remove from heat.
  • Grease a 9x11 casserole dish with cooking spray. Microwave corn tortillas for 20-30 seconds to make them pliable. Add about 2 tbsp of the chicken and then roll tortillas so that the seam is facing down on casserole dish. Repeat with remaining tortillas and chicken filling.
  • Add salsa verde to top of tortillas and top with cheese. Bake for 10-15 minutes until cheese is melted. 
  • Remove from oven and garnish with toppings of choice. Serve immediately or pack into meal prep bowls. One serving is 2 enchiladas. Enjoy!

Video

Notes

Serve your chicken enchiladas with refried beans, corn on the cob or tortillas chips.
If you’re feeling adventurous, make your own homemade salsa verde.
Meal prep this recipe and store it in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes.
Freeze these chicken enchiladas for up to 3 months then reheat from frozen for 5-6 minutes in the microwave.

Nutrition

Calories: 351kcal | Carbohydrates: 26g | Protein: 32g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 92mg | Sodium: 295mg | Potassium: 592mg | Fiber: 4g | Sugar: 1g | Vitamin A: 620IU | Vitamin C: 3.5mg | Calcium: 195mg | Iron: 1.7mg