Chicken Enchilada

Who says meal prep food has to be plain and boring? No us! These Meal Prep Chicken Enchiladas are loaded with shredded chicken, peppers, cheese, and enchilada sauce. Yumm! They keep surprisingly well for meal prep, too.

NOTE: You can use shredded rotisserie chicken to make these super easy, but this recipe also shows you how to make shredded chicken from raw breasts. If you don't like cilantro, feel free to garnish with green onions.

Meal Prep Chicken Enchiladas
Makes 6 servings

Ingredients:
1.5 lb. chicken breast
1 tbsp. avocado oil, divided
1 medium onion
3 medium bell peppers
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1 tsp. chili powder
1 cup nonfat plain Greek yogurt
2 cups shredded Mexican cheese, divided
1 1/3 cup red enchilada sauce, divided
12 gluten-free tortillas

1/4 cup chopped cilantro (for garnish, optional)

Preheat oven to 350 degrees F.
Cover chicken with an inch of water in a large saucepan. Bring water to a boil, cover, then simmer chicken over medium heat for 10 minutes until internal temperature reaches 165 degrees F or chicken meat has no pink and shreds easily.
Sauté onion and peppers with 2 tsp. avocado oil until tender then then add to shredded chicken.
Add garlic powder, ground cumin, chili powder, yogurt, 1 cup cheese, and 1/3 cup enchilada sauce. Mix well.
Heat tortillas 30 seconds in the microwave to soften.
Rub remaining 1 tsp. avocado oil inside a 9”x13” casserole dish.
Taking one tortilla at a time, add 1/3 cup chicken filling, roll up, and place seam side down in greased casserole dish.
Once all the tortillas are nested in casserole dish, pour another 1 cup enchilada sauce over top, and sprinkle remaining cheese over top.
Let enchiladas cool, then divide into six meal prep containers, two enchiladas per serving.
Keep in airtight containers in the fridge up to one week, or in the freezer up to one month.

Calories (per serving, with optionals): 503kcal, Fat: 17.6g, Sat fat: 4.4g, Carbs: 46g, Fiber: 13g, Sugar: 7g, Protein: 40g, Sodium: 1,075mg