Why These Enchiladas Meal Prep Work
The whole batch stores beautifully in glass meal prep containers for five solid days. Each portion reheats in three minutes flat, and the corn tortillas hold their texture way better than I expected after storage.
Rachel actually sent me a photo Wednesday with three fire emojis. Jake ate his entire portion after discovering you can add extra cheese on top during reheating.
✅ Sunday prep in under 90 minutes
✅ Freezer-friendly for month-long storage
✅ Kids approved with cheese customization
✅ Portion control macros stay consistent
✅ Glass containers prevent any leaks
Trust me on the glass containers learned that lesson the hard way when Jake’s backpack smelled like enchilada sauce for a week. That was before I invested in the snap-lid ones
The Core Ingredients You’ll Need
Alright, real talk this recipe uses six ingredients you probably already have. The shredded chicken breast cooks perfectly in the slow cooker while you’re getting everything else ready.
✔ Chicken breasts : I use three large ones, which give you enough protein for solid meal prep portions
✔ Salsa : your favorite jar works, whatever heat level your family tolerates
✔ Corn tortillas : they hold up better during storage and reheating than flour tortillas
✔ Greek yogurt : plain, full-fat if possible, adds creaminess without the sour cream heaviness
✔ Black beans : one can, drained, bumps up the fiber and makes portions more filling
✔ Taco seasoning : half a packet gives enough flavor without overwhelming the salsa
The full measurements are in the recipe card below, but these six ingredients create something Emma requests every other Sunday now.
How Sunday Prep Actually Goes
The whole process moves faster than you’d think. I usually knock this out between 10 AM and noon while Emma helps portion everything into the 9×13 baking dish.
Prep your chicken. Shred those chicken breasts after cooking I use two forks and it takes maybe five minutes.
Mix your filling. Combine the shredded chicken with half the salsa and the taco seasoning in a big bowl.
Prep tortillas. Warm the corn tortillas slightly so they roll without cracking learned that one from Dad’s catering days.
Assemble enchiladas. Fill each tortilla with the chicken mixture, add a spoonful of black beans, roll tight, place seam-side down in your baking dish.
Top everything. Pour the remaining salsa over the rolled enchiladas, dollop Greek yogurt on top, spread it around.
Bake until bubbly. Oven at 350F for about 25 minutes you want everything heated through and slightly golden on top.
Cool properly before storage. This step matters for food safety let the whole dish cool for 30 minutes before portioning. Dad always said good food storage starts with proper cooling.
By the time everything’s cooled and portioned, you’ve got five days of grab-and-go lunches sitting in your fridge.
Switch It Up However You Need
Turkey Instead of Chicken
Lean ground turkey works just as well if you prefer it. Brown it in a skillet with the taco seasoning, then proceed exactly the same way.
The turkey version actually has slightly fewer calories per portion. Rachel prefers this version during January when she’s watching her macros more closely.
Flour Tortillas for Softer Texture
Some people just prefer flour tortillas. They’ll be a bit softer after storage and reheating, but they taste great.
Just know they might get slightly soggier by day four or five. Emma actually likes them better this way she says they’re “more squishy.”
Add Bell Peppers for Extra Veggies
Dice up a bell pepper and mix it into the filling before rolling. Jake surprisingly ate them last time when they were hidden under enough cheese during reheating.
Green, red, yellow doesn’t matter which color. They all add good crunch and vitamins without changing the meal prep timeline.
My Family’s Favorite Ways to Serve These
When I’m packing these for lunches, I always add a small container of shredded cheese on the side. Jake discovered that sprinkling cheese on top before microwaving makes everything better his words, not mine.
Rachel likes hers with a handful of tortilla chips for crunch. She keeps a bag in her desk drawer at work specifically for this.
Emma requests sliced avocado on the side every single time. We buy the individual guacamole cups from Sendik’s because they travel better in her purple container.
Sometimes on Sunday dinners, I’ll serve the fresh batch with Mexican rice and a simple side salad. The whole family sits down together before everything gets portioned for the week ahead.
Meal Prep Like You Actually Mean It
Portion these into individual glass meal prep containers while they’re still slightly warm just not hot. Each container should hold one or two enchiladas depending on your portion size.
Label every single container with the date. After March 2022, I don’t skip this step. Ever.
Store all containers in the fridge on the same shelf so you can see your whole week at once. Rachel says this visual organization helps her stay on track during crazy work weeks.
If you’re batch cooking for longer storage, these freeze beautifully before baking. Assemble everything in a disposable aluminum pan, wrap tight, freeze for up to three months. Bake from frozen at 350F for about 45 minutes.
Keep ‘Em Fresh All Week
One of the biggest questions I get about enchiladas meal prep is how long they’ll actually stay good. Here’s what works in our house after two years of Sunday prep sessions.
Storage
- At room temperature: Don’t. Seriously, get these into the fridge within two hours of cooking Dad’s voice in my head won’t let me skip this.
- In the fridge: Five days max in glass containers with snap lids, stored on a consistent shelf. Label each container with Sunday’s date so you know exactly when day five hits.
- In the freezer: Three months if you freeze before baking, or one month for already-baked portions. Wrap individual portions in plastic wrap first, then store in freezer bags.
Reheating
- Microwave wins for weekday convenience two to three minutes on high, covered loosely to prevent splattering. Add a tablespoon of water if they look dry.
- Oven reheat at 350F takes about 15 minutes but brings back that fresh-baked texture. Rachel does this on slower weekend mornings when she has time.
- Pro tip from someone who learned the hard way: always let frozen portions thaw overnight in the fridge before reheating. Trust me on this.
Anti-waste tip
Got one lonely enchilada left on Friday? Chop it up, scramble it with eggs and cheese for breakfast Saturday morning. Emma calls these “Mexican scrambled eggs” and requests them specifically now.
The Full Sunday Prep Recipe
These enchiladas meal prep containers became a weeknight lifesaver after Rachel’s work schedule got intense last January. The batch cooking approach means one Sunday afternoon handles five workday lunches with zero stress.
Meal Prep Chicken Enchiladas
Meal Prep Chicken Enchiladas
Equipment
- 9×13 baking dish
- Glass meal prep containers with snap lids
- Mixing bowls
- Slow cooker or pot
- Oven
- Microwave
- Forks (for shredding)
- Disposable aluminum pan (for freezer prep, optional)
Ingredients
- 3 large chicken breasts
- 1 jar (16 oz) salsa your preferred heat level
- 1/2 packet taco seasoning
- 8 tortillas corn tortillas
- 1 cup plain Greek yogurt full-fat if possible
- 1 can (15 oz) black beans drained and rinsed
Instructions
- Cook chicken breasts until fully done (simmer about 20 minutes or slow cook 4 hours on low).
- Shred the cooked chicken with two forks in a large mixing bowl.
- Mix the shredded chicken with half the jar of salsa and the taco seasoning until evenly coated.
- Warm corn tortillas (about 30 seconds in the microwave wrapped in a damp paper towel) so they roll without cracking.
- Place about 1/3 cup of chicken mixture down the center of each tortilla, add a spoonful of black beans, then roll tightly.
- Arrange rolled enchiladas seam-side down in a greased 9×13 baking dish.
- Pour the remaining salsa over the enchiladas, dollop the Greek yogurt on top, and spread gently.
- Bake at 350°F for 25 minutes, until bubbly and lightly golden.
- Cool the dish for 30 minutes for safe storage and better texture.
- Portion into individual glass meal prep containers (one or two enchiladas per container) and label with the date.
Notes
- Storage: Refrigerate in glass containers for up to 5 days; cool the casserole for 30 minutes before portioning and lid after steam dissipates.
- Freezer-friendly: Best frozen before baking for up to 3 months (assemble in an aluminum pan, wrap in plastic then foil). Already-baked portions can be frozen up to 1 month.
- Reheating: Microwave 2–3 minutes on high, loosely covered; add 1 tablespoon of water or extra salsa if dry. Oven reheat at 350°F for about 15 minutes.
- From frozen: Thaw overnight in the refrigerator before reheating or bake from frozen at 350°F for about 45 minutes if the pan was frozen unbaked.
- Portions: Yields 8 enchiladas (about 5–6 meal portions). Pack one or two per container based on appetite and macros.
- Make-ahead tip: Cook and shred chicken the day before; assemble and bake on Sunday to streamline meal prep.
- Variations: Swap in browned lean ground turkey; use flour tortillas for a softer texture; add diced bell peppers to the filling.
Questions I Always Get About These
The first time I posted these on Instagram, my DMs filled up with meal prep questions. Here are the ones that came up most.
Can you freeze enchiladas before baking for meal prep?
Absolutely assemble everything in a disposable aluminum pan, wrap tight with plastic then foil, freeze up to three months. Bake from frozen at 350F for 45 minutes.
How to meal prep enchiladas for the week without them getting soggy?
Use corn tortillas instead of flour, cool completely before storing, and keep them in glass containers with good snap lids. They’ll hold texture for five days easy.
Best containers for enchiladas meal prep lunches?
Glass containers with snap lids trust me, learned this after Jake’s backpack incident. Rubbermaid Brilliance or similar work perfectly and they’re actually ferret-proof too.
Enchiladas meal prep reheating instructions oven or microwave?
Microwave for speed two to three minutes covered loosely. Oven at 350F for 15 minutes if you want that fresh-baked texture back on weekends.
Make This Your Next Sunday Project
These enchiladas meal prep containers genuinely changed how our family handles weeknight dinners during Rachel’s busy season. Emma still asks to help roll tortillas every time.
If you try this recipe, drop a comment below and let me know if your kids inspected every ingredient like Jake does. Rate it with the stars if it worked for your family’s meal prep routine.
Share a photo of your portioned containers on Instagram and tag #NextWeekMeals so I can see your Sunday prep setup. Rachel loves seeing other families’ meal prep strategies.
