I’ve been trying to use my Sundays to prepare better for the week ahead. I’m not exactly a master of food prep, but I am getting a handle on preparing a few meals (or parts of meals in some cases) ahead of time for quick reheating or assembly on weeknights.
One of the easiest ways to prepare an awesome make ahead meal is to use your slow cooker, like in this recipe for Slow Cooker Chicken Enchiladas. You just throw the ingredients for the chicken into the slow cooker and wait. Later that day, assemble the enchiladas and either cover and store for a weeknight, or cook for that evening’s dinner!
Ingredients:
- 1 lb boneless skinless chicken breasts
- 1 lb boneless skinless chicken thighs
- 4 tablespoons taco seasoning mix
- 1 medium red onion, chopped
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (14.5 oz) can black beans, rinsed and drained
- 8 flour tortillas (I used the “fajita” size); can substitute corn enchiladas to make gluten free
- 2 (10 oz) cans enchilada sauce (I used one red, one green)
- 3 cups shredded Mexican cheese blend, divided
- 1/4 cup sliced green onions
- 1/4 cup chopped cherry tomatoes
- optional toppings: sliced black olives, sour cream, cilantro