Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil (divided)
  • 1 clove garlic (minced)
  • 1.5 lb chicken breast
  • salt and pepper (to taste)
  • 1 bell pepper (diced)
  • 1/2 onion (diced)
  • 10 oz can diced tomatoes and green chilies
  • 1 packet taco seasoning
  • 8 taco sized tortillas
  • 10 oz can enchilada sauce
  • 1 cup shredded cheese

Instruction

  • In a skillet, heat 1 tbsp of olive oil and garlic over medium heat. Add chicken breast and season with salt and pepper. Cook on each side 6-8 minutes or until chicken is no longer pink. Remove from skillet and shred.
  • Add remaining olive oil, bell pepper and onion and cook until tender, 8-10 minutes. Add in diced tomatoes and green chilies, packet of taco seasoning, and shredded chicken. Let simmer 2-3 minutes.
  • Place 1/4 cup of filling into each tortilla and place folded down into container. There should be enough for 2 enchiladas in containers. If there's extra, place in each container. Drizzle with equal amounts of enchilada sauce over each container. Sprinkle 1/4 cup of cheese over each MMeal Prep Containers.
  • To reheat: Microwave 1:30 seconds to ensure center has reheated and cheese is melty.