Chicken Enchiladas

Updated: Feb 3, 2020

Macronutrients (per serving):

355 Calories

45g Protein

27g Carbohydrates

7g Fat

Ingredients (makes 2 servings):

8oz Chicken Breast

2 Large Corn Tortillas (38g each)

50g Canned Black Beans

1/2 Cup Canned Enchilada Sauce

56g Great Value Reduced Fat Fiesta Blend Cheese

1/2 Package Taco Seasoning

Cilantro for Garnish

Diced Jalapeños to Your Liking (optional)

Diced White Onion to Your Liking (optional)


1. Cook chicken breast in crockpot in increments of 8oz until shreddable (I do 3lbs so I have 6 servings ready for the week). Add 1 pack of reduced sodium taco seasoning per each pound of chicken breast. Shred and mix well then distribute into meal prep containers based on how many 8oz servings you made.

2. Preheat the oven to 350F

3. Place 2 corn tortillas in a 8x8 pan and distribute one container of chicken breast, 50g black beans, fiesta cheese, onions, jalapeños, and finally top off with the enchilada sauce.

4. Bake for 20 minutes or until cheese is melted and it is warm throughout. Garnish with cilantro.

For 15% off meal prep bags and containers use code "HZFIT15" at Fitmark Bags.

Check out my Balanced Lifestyle Blueprint Program!

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