Chicken Enchiladas – LMP
  • lunch meal prep
  • poultry
Chicken Enchiladas – LMP
  • lunch meal prep
  • poultry
Servings: 5
Serving:
5
Serving:
5

Ingredients

Prep
  • 1 deli roasted chicken 4 cups cooked shredded
  • 2 C shredded Monterey Jack cheese or pepper jack
  • 4 oz canned green chilies chopped
  • 1/2 t cumin
  • 1/2 C green salsa
  • 1/2 C sour cream
  • 10 corn tortillas
  • 6 C salad greens
  • 1 C cherry tomatoes
  • 1 C frozen corn
  • 5 sandwich size zipper bags
  • 5 ounce salad dressing any kind you like
On Cooking Day
  • no cooking needed

Instructions

To Assemble
  1. Shred chicken and add with next 4 ingredients to a large bowl. Mix well
  2. Fill tortillas and roll up into enchiladas. Place 2 in each lunch container.
  3. Mix sour cream and salsa and pour evenly over enchiladas.
  4. Equally divide salad greens, tomatoes and corn into another container and place next to enchiladas. *these will be removed when enchiladas are heated in microwave.
To Cook
  1. No cooking needed. Remove salad bag and warm in microwave until heated through.

Ingredients

Prep
  • 1 deli roasted chicken 4 cups cooked shredded
  • 2 C shredded Monterey Jack cheese or pepper jack
  • 4 oz canned green chilies chopped
  • 1/2 t cumin
  • 1/2 C green salsa
  • 1/2 C sour cream
  • 10 corn tortillas
  • 6 C salad greens
  • 1 C cherry tomatoes
  • 1 C frozen corn
  • 5 sandwich size zipper bags
  • 5 ounce salad dressing any kind you like
On Cooking Day
  • no cooking needed

Instructions

To Assemble
  1. Shred chicken and add with next 4 ingredients to a large bowl. Mix well
  2. Fill tortillas and roll up into enchiladas. Place 2 in each lunch container.
  3. Mix sour cream and salsa and pour evenly over enchiladas.
  4. Equally divide salad greens, tomatoes and corn into another container and place next to enchiladas. *these will be removed when enchiladas are heated in microwave.
To Cook
  1. No cooking needed. Remove salad bag and warm in microwave until heated through.
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