Save This Recipe! Here’s My Make-ahead Chicken Enchilada Cas

• total time: 30 minutes

Ingredients

40g protein + 8g fiber per serving | Yield: 6

Main ingredients:

3 cups shredded chicken

15 ounces enchilada sauce

8 corn tortillas

15 ½ ounces canned kidney beans, drained and rinsed

3 cups shredded Mexican cheese

For the toppings:

1/2 cup greek yogurt + 1/4 cup lime juice, 1 avocado, 1/2 cup cilantro

How to make (9x13):

Directions

Spread 1/3 enchilada sauce in the dish. Add 4 tortillas (broken in half). Layer 1/2 chicken + 1/2 beans + 1/3 sauce + 1/2 cheese.

Repeat: 4 tortillas + remaining chicken + remaining beans + remaining sauce + remaining cheese.

Cover + refrigerate up to 3 days.

On meal day: bake 350F for 30 min (until melty).

Whisk Greek yogurt + lime juice, drizzle, then top with avocado + cilantro.

Macros (per serving): 557 cals | P 40g | C 36g | F 28g | Fiber 8g