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Chicken Enchilada Meal Prep

Updated: Sep 25, 2023

Macronutrients (per 1/6 pan):

446 Calories

39g Protein

41g Carbohydrates

13.5g Fat


1.5lb raw chicken breast

15oz can black beans

2 cups (224g) 2% milk shredded cheddar cheese

12 small corn tortillas

Two 10oz cans enchilada sauce (can do green or red)


1. Cook the chicken breast in a crockpot until it's shreddable.

2. Drain the can of black beans and preheat the oven to 350F

3. Layer the ingredients in a 9x13 baking dish in this order:

  • thin layer of enchilada sauce

3 layers of:

  • 3 corn tortillas (I broke them in half and organized to fit fairly evenly)

  • 1/3 of the chicken

  • 1/3 of the black beans

  • a portion of the enchilada sauce (save about 1/3 of it for the top layer)

  • a portion of the shredded cheese (save about half of it for the top layer)

Top layer:

  • 3 corn tortillas

  • the remaining enchilada sauce

  • the remaining cheese

4. Lightly spray a sheet of foil and cover. Bake for 30 minutes, remove the foil and bake for an additional 15 minutes.

5. Optional toppings that aren't included in the calories or macros are salsa, hot sauce, and plain nonfat Greek yogurt (it's basically sour cream, but gives you additional protein!)

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