Chicken Enchiladas

This is the perfect make-ahead-of-time meal.


This is the perfect make-ahead-of-time meal. I usually prep everything over nap time then just stick it in the oven before dinner. You can easily sub in the chicken for beef, or keep them vegetarian and omit meat altogether! Will still taste so delicious and full of nutrients

Chicken Enchiladas


  • 1 heaping cup cooked shredded chicken (you can use leftovers!!)
  • 1/2 cup black beans
  • 1/2 cup corn
  • 1/2 cup diced tomato
  • 1/2 cup shredded cheese & 3/4 cup shredded cheese for on top
  • Handful of green onions
  • 1-2 jalapeños
  • 1 cup rice
  • Cilantro (based on preference)
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 2 packages of enchilada mix (I prefer Frontera red Chile – the twins can even eat this one!)
  • Tortillas
  • Avocado

✖️Begin by cooking your rice. For this one I use basmati or whole grain. 1 cup rice to 1 1/2 cups water. Add in 1/4 tsp cumin & 1/4 tsp chili powder to the water/rice. Set aside once complete

✖️Pre heat oven to 400 degrees

✖️While rice is cooking, clean and prep your ingredients. Combine –

chicken, black beans, corn, tomato, 1/2 cup shredded cheese, cilantro, squeeze of lime, green onions, jalapeños (optional). Mix in one package of enchilada sauce


✖️Set up your station – baking dish, bowl of rice/chicken mixture, tortillas. Coat the bottom of the dish with a little enchilada mix (apron 1/2 cup)

✖️Scoop approx 1/2 cup of rice mixture into the tortilla and roll up – placing seam side down into your baking dish. Once you’ve filled your dish with tortilla rolls, top with enchilada sauce and shredded cheese

Puff Pastry Cinnamon Twists
Chicken Enchiladas

✖️Bake uncovered for 20 mins. Serve with a dollop of sour cream (plain Greek yogurt), salsa, jalapeños, avocado, cilantro or a fresh squeeze of lime!


enjoy xo

Chicken Enchiladas

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