Single serve enchilada bowls were my very first meal prep I did in my glass bowls. I’ve been making these for 5+ years and it just didn’t occur to me that people would think it was so brilliant. I made a video of me making them one time and everyone went crazy asking for the recipe. Well here we are 4 years later and I have 2 meal prep cookbooks featuring so many. different recipes made right in my favorite glass bowls. If you haven’t yet tried my enchilada bowls, give these creamy white chicken enchilada bowls a try and thank me later!
WHY MEAL PREP
Making sure you eat macro balanced meals throughout the day isn’t going to happen if you don’t have a plan and systems in place. We can help you establish a routine that will help you meet your goals with our easy 5 day Meal Prep Recipes! If eating the same thing for multiple meals or days in a row isn’t your thing, make multiple meals and freeze half for another week! Or share these with loved ones! Find plenty more recipes like this here on the website and in our cookbooks!
INGREDIENTS
- Pre Cooked Chicken Breast
- Corn Tortillas
- Part Skim Mozzarella Cheese
- Butter
- All purpose flour
- Fat Free Fairlife Milk
- Light Sour Cream
- Green Chilis
- Salt & Pepper
RECIPE NOTES
- Beans pictured not included in the recipe ingredients or macro count. Add separately to your food diary if you desire to add them. Find my recipe for Instant Pot Pinto Beans here.
- Use pre cooked shredded chicken or pork in these bowls and the macros are almost identical.
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RECIPE TIPS
- Pre Cook Your Corn Tortillas – You can microwave corn tortillas until soft (about 30 seconds to 1 minute on a plate), or if you have a gas stove you can cook them right over the flame.
- Use 4 Cup Bowls– I use standard size corn tortillas and they fit perfectly in my favorite glass bowls. If you are trying to reduce the amount of carbs per bowl, use street size corn tortillas.
- Short on Time? Buy pre cooked chicken and enchilada sauce at the store!
HOW TO BULK THESE ENCHILADA BOWLS UP
Everyone has different nutritional needs. If you’re wanting to increase the calories in these bowls simply do more layers. If you’re wanting to bulk them up with extra veggies here are some I think work well in enchilada bowls:
- Riced Cauliflower
- Shredded Squash
- Bell Peppers
- Spinach
- Mushrooms
SUBSTITUTIONS
- Meat Substitutions– Use any meat you like! Shredded pork or beef work really well in enchiladas. If you look at the images closely you can see I used pork in some and chicken in the others! Both are great. If you need some great protein prep recipes, Meal Prep Cookbook Volume 2 has them all!
- Corn Tortillas – Easily swap in some flour tortillas if you prefer. If you want to eliminate the tortillas all together you could. This would just turn into more of a burrito bowl, which would still be tasty!
- All Purpose Flour– The creamy sauce is this recipe needs the flour. If you’d rather just use a pre made enchilada sauce you can!
NUTRITIONAL INFORMATION / MACROS
Makes 5 servings
Serving size: 1 bowl
452 cal / 50p / 28c / 16f
HOW TO FIND IN MYFITNESSPAL OR THE MACROSFIRST APP
Search the food database in either app for, Stay Fit Mom Creamy White Chicken Enchilada Bowls.
MEAL PREP SUPPLIES USED
4 cup glass bowls -Make sure the bowls you’re purchasing are oven safe. They will say so on the label if purchasing in store.
Half size sheet pan – This is the perfect size for 5, 4 cup glass bowls. You can of course use a full size sheet pan but your bowls will slide around. I wish I could find a link for my cute white sheet pan in the images and video but I can’t. I bought it at Home Goods a few years ago.
REHEATING INSTRUCTIONS
These bowls can easily be reheated right in the microwave for 2-3 minutes. If you prefer, reheat the oven and warm them back up for about 10 minutes.
FREEZING INSTRUCTIONS
Easily freeze these enchilada bowls. Let them cool, cover with the lid, and store for up to a month in the freezer. Make sure you always let the bowls defrost some before putting them in the microwave so they don’t crack.
WHERE TO BUY THE STAY FIT MOM COOKBOOKS
The Stay Fit Mom macro friendly cookbooks are sold exclusively on our website and are available in both digital or digital + hardcopy. Find so many recipes like this one in them! Macros for all recipes included and pre loaded in the apps.
Creamy White Chicken Enchilada Bowls
Equipment
Ingredients
- 20 ounces shredded chicken pg. 32
- 10 corn tortillas standard size (2p/21c/1f per 2)
- 6 ounces part skim mozzarella cheese
- 1.5 tbsp butter 21g
- 2 tbsp all purpose flour
- 2.5 cup fat free Fairlife milk
- 1/2 cup light sour cream
- 1/4 cup green chilis
- Salt & pepper to taste
Instructions
- Preheat the oven to 350 degrees and arrange 5 ovensafe containers on a cookie sheet.
- In a saucepan over medium heat melt the butter. Stir in the flour (it will be clumpy) and then slowly stir in all the milk. Continue to stir and cook until it starts to get a little thicker (about 8 mins). Remove from heat and set aside.
- Microwave corn tortillas to soften (about 1 minute) or cook over your gas stove, flipping halfway through.
- Shred the cheese and set aside.
- Stir the sour cream and green chilies into the sauce.
- Begin layering your enchiladas in the bowls in this order: 1/4 cup sauce, 1 tortilla (lay flat), 2 oz. chicken, small handful of cheese. Repeat. Evenly distribute all remaining cheese and sauce between the 5 bowls.
- Bake for 30 minutes or until the sauce is bubbling.
- Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.
1 Comment
Absolutely fabulous recipe here y’all! So good! I used the Mississippi sin chicken recipe as my precooked chicken, and then made the beans, too! I’m still….salivating over it all! So darn delicious! Thank you for your recipes!!! Another one hits the rotation!!