Easy Crockpot Chicken Enchilada Meal Prep
These Easy Crockpot Chicken Enchiladas are perfect for a quick and delicious meal prep option that can be enjoyed throughout the week. They are packed with flavor and can be customized with your favorite toppings. Enjoy!
Servings: 6 servings
Ingredients
- 3 boneless, skinless chicken breasts
- 12 8-inch Xtreme Wellness Tortillas
- 8 oz low-fat shredded cheddar cheese
- 4 oz diced green chilies
- 1/2 cup chicken broth
- 1 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tsp onion powder
- ¼ tsp salt
- 2 tbsp Chipotle in Adobo Sauce
- 15 oz Tomato Sauce
For Serving
- shredded lettuce
- low-fat Greek yogurt or sour cream
- salsa or fresh Pico De Gallo
Instructions
- In a crockpot, combine the tomato sauce, chicken broth, chipotle in adobo sauce, chili powder, paprika, cumin, onion powder, garlic powder, and salt. Mix everything together until well combined.
- Add the boneless, skinless chicken breasts to the crockpot, ensuring they are covered with the sauce. Cover the crockpot with its lid.
- Cook the chicken on high for 4 hours until it becomes tender and easily shreds with a fork.
- Once the chicken is cooked, remove it from the crockpot and place it in a bowl. Use two forks to shred the chicken into small pieces.
- Take 1/2 cup of the sauce from the crockpot and mix it with the shredded chicken to keep it moist and flavorful.
- Preheat your oven to 400°F (200°C).
- Pour enough sauce from the crockpot to cover the bottom of a 9 x 11-inch glass baking dish.
- Lay one tortilla on a plate, spoon some of the shredded chicken mixture onto the tortilla, and roll it up. Place the filled tortilla seam-side down into the baking dish. Repeat this process for all 12 tortillas.
- Once all the tortillas are in the baking dish, pour the remaining sauce over the top, ensuring they are well coated.
- Sprinkle the shredded cheddar cheese evenly over the top of the enchiladas.
- Bake the enchiladas in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly, and the enchiladas are heated through.
- To serve immediately, top the enchiladas with shredded lettuce, low-fat Greek yogurt or sour cream, and salsa according to your taste preferences.
- For meal prep, let the enchiladas cool down a bit after baking, then divide them into meal prep containers, placing two enchiladas in each container. Refrigerate the meal prep containers for later consumption.
Notes
Reheating chicken enchiladas is easy and can be done using either the microwave, or oven.
1. Microwave:
- Place the desired number of chicken enchiladas on a microwave-safe plate.
- Cover the enchiladas with a microwave-safe cover or a damp paper towel to prevent them from drying out.
- Heat the enchiladas in the microwave on medium power for about 1-2 minutes per enchilada or until they are heated through.
- Preheat your oven to 350°F (175°C).
- Place the chicken enchiladas in an oven-safe dish.
- If the enchiladas were refrigerated, you may want to add a little extra sauce or a splash of water to keep them from drying out during reheating.
- Cover the dish with foil to prevent the enchiladas from browning too quickly.
- Bake the enchiladas in the preheated oven for about 15-20 minutes or until they are heated through.