Meal Prep Made Easy – Chicken Enchiladas

Two chicken enchiladas topped with pico de gallo. The homemade red sauce gives these enchiladas an authentic, robust flavor.


PREP TIME: 20 Minutes

COOK TIME: 4 Hours (3.5 Hours Inactive)

SERVINGS – Makes 5

587 Calories, 65g Protein, 30g Carbs, 23g Fat


For the Enchiladas

• 2 1⁄2 lbs chicken breast

• 2 – 14.5oz cans of fire roasted tomatoes

• 1 Tbsp + 1 tsp white vinegar

• 1⁄4 cup diced red onion

• 2 Tbsp minced garlic

• 1 Tbsp + 1 tsp ancho chili powder

• 2 tsp sugar

• 1 tsp oregano

• 1 tsp salt

• 2 tsp olive oil

• 10 low carb tortillas

• 5 Tbsp queso fresco

• 1 cup Mexican shredded cheese


For the Chicken

•Add the chicken and 1 cup of water to a crock pot and cook on high for 3 hours or until cooked.

•After the chicken has completed cooking, shred it using two forks or a hand mixer.


For the Enchiladas

•Dice a red onion until you have 1⁄4 of a cup. Heat 2 tsp of olive oil in a skillet over medium high heat and cook the onion and 2 Tbsp minced garlic until the onion is soft. Be sure to stir frequently to en- sure the garlic doesn’t burn.

•Add the onion, garlic, 2 cans of tomatoes, 1 Tbsp + 1 tsp vinegar, 2 tsp sugar, 1 Tbsp + 1 tsp chili powder, 1 tsp oregano, and 1 tsp salt to a blender. Blend until smooth.

•Pour half of the mixture into the skillet over medium low heat and cook for 10-12 minutes.

•Once all the chicken is shredded, add it to the pan with 1⁄2 the sauce and mix to incorporate.

•Divide the meat mixture into ten equal parts and put one portion into each tortilla along with a sprinkling of shredded Mexican cheese.

•Roll the tortilla up and place it seam side down in a 13”x9” pan. Sprinkle the remaining cheese over the top of the enchiladas as well as the last half of the red sauce.

•Bake the enchiladas for 10 minutes at 350°F.


For the Pico de Gallo

•Cut the tomatoes in half the long way and scoop out the seeds. Dice the tomatoes so they are about 1⁄4 inch cubes and place in a large bowl.

•Dice 1⁄2 of a red onion and add to the the tomatoes.

•Cut the stem off of the jalapeño pepper. Cut the pepper into small pieces and add to the mixture.

•NOTE: If you aren’t a fan of heat, then take out the seeds before chopping up the peppers.

•Cut the stems off of a small bunch of cilantro and finely chop the leaves until you have 1⁄4 cup, add to the bowl.

•Cut a lime in half and squeeze its juice into the mixing bowl. Stir all of the ingredients together and add salt and pepper to taste.

This recipe makes 5 servings. To each of your containers add 2 enchiladas and divide the Pico de Gallo evenly 5 ways. You may want to store this in a smaller separate container so you don’t have to reheat it in the microwave.

*Recipe taken from the Meal Prep Manual

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