Description

These Meal Prep Enchiladas de Pollo and Elote combine juicy shredded chicken, creamy goat cheese, and roasted elote-style corn in a bold, satisfying dish that makes weekday lunches something to look forward to.

Ingredients

For the Enchiladas:

2 boneless, skinless chicken breasts (4 oz each)

1/2 cup red enchilada sauce (use your favorite brand or homemade)

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon onion powder

1 teaspoon chili powder

1/2 cup goat cheese, crumbled

4 mini flour tortillas

1 tablespoon pickled jalapeños

1 teaspoon chopped fresh cilantro

4 lime wedges

For the Elote-Style Corn:

1 cup fire-roasted corn (frozen or canned and drained)

Elote Sauce:

1 teaspoon avocado-based mayonnaise

1 teaspoon finely chopped chipotle peppers in adobo sauce

1 teaspoon chili powder

1 teaspoon red pepper flakes

1 teaspoon ground cumin

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Instructions

1. Preheat your oven to 375°F.

2. Place the chicken, 2 tablespoons of enchilada sauce, salt, pepper, onion powder, and chili powder in a pressure cooker. Cook on the “Meat/Stew” setting for 25 minutes.

3. Shred the cooked chicken with two forks once done.

4. Warm tortillas in the microwave for about 15 seconds to make them pliable.

5. Divide the shredded chicken and goat cheese among the tortillas, roll them up, and place seam-side down in an oven-safe dish.

6. Top with the remaining enchilada sauce.

7. Spread corn on a baking sheet.

8. Bake both the enchiladas and corn for 15 minutes.

9. Combine mayo, chipotle, chili powder, red pepper flakes, and cumin in a bowl. Stir in the roasted corn once it’s done baking.

10. Divide enchiladas and elote-style corn into two portions. Top enchiladas with cilantro, more goat cheese, and jalapeños. Add lime wedges on the side.

Notes

Use corn tortillas for a gluten-free option. Add extra chipotle or jalapeños for more heat. Store in the fridge up to 4 days or freeze enchiladas separately for longer storage.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Meal Prep Recipes
Method: Baking, Pressure Cooking
Cuisine: Mexican-inspired