Casseroles make perfect meal-prep dinners, and this enchilada version is no exception.
Coat a 7- or 8-by-11-inch casserole dish with cooking spray.
Spoon 1/2 cup of the tomato sauce into the bottom of the prepared dish.
Katie Webster
Arrange 1/3 of the tortilla wedges over the tomato sauce.
Top with half of the can of beans, half of the chicken and half of the pepper mixture.
Top with 1 cup sauce and 1/2 cup cheese.
Layer on half the remaining tortillas.
Top with the remaining beans, chicken and pepper mixture.
Top with 1 cup of the sauce and 1/2 cup cheese.
Layer on the remaining tortillas, followed by the remaining sauce (about 1/3 cup).
Sprinkle with the remaining 1/2 cup cheese.
Cover with foil and refrigerate until ready to cook, up to 3 days.
Tip
See how to meal-prep this recipe and a whole week of dinners withthis plan.
To make ahead
Prepare through Step 2 and refrigerate for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
