Cheesy Chicken Enchiladas Meal Prep
Ingredients
Enchilada Sauce:
- 800 g of tinned crushed tomatoes
- ½ cup of vegetable stock
- 1½ teaspoons of ground coriander
- 1½ teaspoons of ground cumin
- 1½ teaspoons of paprika
- 1 teaspoon garlic powder
- 1 teaspoon of onion powder
- ½ tablespoon of dried oregano
- ½ teaspoon of chilli powder
- 1 teaspoon of salt
- 1 teaspoon of brown sugar
Meal Prep Enchiladas:
- 750 g chicken breasts
- 1 medium - large red onion peeled and sliced
- 2-3 tablespoons of light oil (such as vegetable oil, canola oil or grapeseed oil)
- 2½ cups of grated cheddar cheese
- Salt and pepper for seasoning
Black Bean Salsa:
- 250 g cherry tomatoes halved
- 400 g of black beans drained and rinsed
- 5-10 g of coriander roughly chopped
- Salt and pepper for seasoning
Instructions
Enchilada Sauce:
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Put all of your ingredients for the enchilada sauce into a medium sized pot. Then bring the sauce to a boil.
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Once the sauce is boiling, turn the heat down low and simmer the sauce for 15 minutes, stirring occasionally until the sauce has thickened.
Meal Prep Enchiladas:
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Pre-heat your oven to 200 degrees Celsius (400 degrees F)
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Put a sheet of baking paper over a board, enough to put all of your chicken breasts on.
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Put the chicken breasts on the paper, making sure they are spaced out evenly. Then, place another sheet of baking paper on top of the chicken breasts.
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Use a meat tenderiser (the flat side) or a wooden rolling pin to lightly bash the chicken breasts to flatten them out. Bash them to about an inch in thickness.
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Season the chicken on both sides with salt and pepper and then pre-heat a large frying pan over high flame for about 1-2 minutes.
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Add your oil, then gently add your chicken breasts. Cook the chicken for 3 minutes on each side.
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Turn the heat off and then transfer the chicken onto a chopping board. Then dice the chicken into inch thick chunks.
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Lay out your tortillas, place the diced chicken in the middle of tortilla in a linear form. Put a small amount of sauce over the chicken (making sure you have plenty left), then add your red onions and, 40-50% of your cheese and then add 1-2 sprigs of coriander on each tortilla.
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Roll up the tortillas, by folding up the sides, and then roll up the tortillas through the middle. (if you don't understand this instruction, look at the video in the post)
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Ladle and spread some more enchilada sauce on the bottom of a deep baking tray (making sure you have enough for the topping). Place your rolled up tortilla inside the tray neatly, spoon and spread the rest of your sauce on top of the tortillas evenly and finally, sprinkle the remaining of your cheese on top evenly.
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Bake the enchiladas for 15-20 minutes until the cheese is melted beautifully on top.
Black bean salsa:
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Mix the black beans, cherry tomatoes and coriander together in a bowl. Then season with salt and pepper.
Assembly:
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Store your enchiladas in 4 containers and then evenly add your salsa in each container. OR just serve them on a plate if you're not making these for meal prep.
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Store away/serve and enjoy.
Recipe Notes
- Don't forget to skim the sauce if need be. Meaning if there is a lot of foam or fat floating on top of the sauce, use a spoon to skim it off and discard it.
- When flattening the chicken, don't bash it too hard, you're just looking to get an even thickness, not put a hole in the chicken and wreck it.
- Be mindful when adding the sauce in your tortillas. If you add too much, you won't have enough for the next steps of the recipe.
- When you roll the enchiladas, make sure the filling is firmly sealed inside. And that the tortillas aren't rolled in a loose fashion.
- You can put the grill of the oven on and cook the enchiladas for another minute or 2 if you don't feel the cheese has browned enough on top, but keep an eye on it.