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The Best Enchilada Recipes for Meal Prep

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Meal prep is supposed to make life easier, but it can turn into a bland, repetitive chore real fast. That's where enchiladas come in. They're the kind of meal you'll actually look forward to eating on day three, which is saying a lot in the world of pre-made lunches.

A baking dish filled with green chicken enchiladas, topped with melted cheese, avocado, cilantro, sour cream, and green onions, placed on a wooden cutting board with fresh cilantro and jalapeños on the side.

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Enchiladas are basically the perfect prep food. They hold up in the fridge for days without turning weird, they freeze like champs, and you can fill them with whatever you've got on hand, like leftover chicken, roasted veggies, black beans, cheese, you name it. Plus, they reheat like a dream. That's why I've rounded up a list of the 13 best enchilada recipes for meal prep, so leftovers don't feel like a chore!

 

The Best Enchilada Recipes

Green Chicken Enchiladas (with Homemade Enchilada Sauce!)

368 CAL 30 MIN
A baking dish filled with green chicken enchiladas, topped with melted cheese, avocado, cilantro, sour cream, and green onions, placed on a wooden cutting board with fresh cilantro and jalapeños on the side.

Green chicken enchiladas are the perfect combo of tender chicken, creamy sour cream, and zesty green enchilada sauce wrapped in soft tortillas. This recipe uses a flavorful green sauce made from fresh tomatillos, jalapeños, and a blend of spices to give you the best enchiladas you've ever had!

Chicken Enchilada Casserole

424 CAL 1 HOURS, 10 MIN
Chicken enchilada casserole with green onions and olives in a baking dish.

Chicken Enchilada Casserole is the easy way to make enchiladas with no rolling needed. These ones are full of chicken, black beans, corn, and plenty of cheese and enchilada sauce.

Breakfast Enchiladas

450 CAL 40 MIN
The freshly baked breakfast enchiladas are topped with melted cheese and garnished with fresh parsley. The dish is golden and bubbly from the oven.

These easy Breakfast Enchiladas packed with ground turkey or breakfast sausage, black beans, scrambled eggs, and veggies, all topped with enchilada sauce and melty cheese, will be your new favorite breakfast or brunch dish!

Easy Chicken Enchiladas

352 CAL 40 MIN
A close-up of cheesy chicken enchiladas being served from a casserole dish, topped with avocado, red onion, jalapeños, and fresh cilantro.

Craving enchiladas but looking for a healthier twist? This recipe has all the delicious flavors of the classic dish but with lighter ingredients! Shredded chicken, a touch of taco seasoning, creamy sour cream (or Greek yogurt), and enchilada sauce come together to create a flavorful filling.

Slow Cooker Chicken Enchilada Soup

290 CAL 4 HOURS, 40 MIN
Slow cooker chicken enchilada soup in a white bowl, garnished with avocado, jalapeños, red onion, cilantro, green onions, and shredded cheese, served with a spoon.

This Crockpot Chicken Enchilada Soup is a hearty, flavorful dish that's sure to keep you full all day. Packed with chicken, beans, and corn, it’s a favorite when you want all the flavor of enchiladas without the prep work.

Spaghetti Squash Enchilada Boats

549 CAL 1 HOURS, 10 MIN
Two spaghetti squash enchilada boats topped with melted cheese, sour cream, green onions, and cilantro on a white plate.

Spaghetti Squash Enchilada Boats are a fun way to enjoy chicken enchiladas while sticking to your goals. This recipe uses a low-carb base filled with a delicious chicken enchilada filling!

Black Bean Enchiladas

450 CAL 35 MIN
Cheesy black bean enchiladas topped with diced avocado and fresh cilantro, served on a white plate with a side of extra herbs on a wooden cutting board.

Black Bean Enchiladas are a simple vegetarian meal with a hearty black bean and corn filling stuffed into corn tortillas topped with enchilada sauce and cheese. This meatless recipe is made with affordable pantry staples, easy to prep, and will quickly become a family favorite.

Enchilada Sauces

Shortcut Enchilada Sauce

83 CAL 13 MIN
A glass jar filled with homemade enchilada sauce, with a spoon resting inside, placed on a ceramic plate with a rustic cloth and a small bowl of salt in the background.

Shortcut Enchilada Sauce is a red enchilada sauce made with Mexican spices, tomato paste, and a roux for thickening. You get all the flavor of an authentic enchilada sauce without the dreaded cooking process!

Red Enchilada Sauce

18 CAL 25 MIN
A jar of rich red enchilada sauce surrounded by fresh cilantro, tomatoes, and seasonings on a white backdrop.

Ready to take your enchiladas to the next level? This authentic red enchilada sauce combines toasted dried chiles, garlic, and tomatoes to create a bold, smoky, and irresistible flavor. It’s easy to make and so much better than store-bought options!

Authentic Green Enchilada Sauce

39 CAL 15 MIN
Green enchilada sauce with tomatillos and jalapenos stored in a glass jar.

Green Enchilada Sauce is your ticket to next-level enchiladas! It's made with vibrant tomatillos, a kick of jalapeños, and fresh cilantro, creating a homemade sauce with bold, authentic flavor that rivals any store-bought enchilada sauce.

Back to Basics: Meal Prepping Enchiladas

Here are some easy ways to meal prep enchiladas to save time:

  • Start with the sauce: I always make a big batch of enchilada sauce on Sunday. Store it in a Mason jar or airtight container, and keep it in the fridge for up to 5 days. Bonus tip: it also gives scrambled eggs a major upgrade.
  • Prep your filling like a boss: Shredded chicken, sautéed veggies, or even leftover taco meat all work great. I usually roast a bunch of bell peppers and onions, toss in some black beans, and call it a day. Store each component separately so things don't get soggy. These stay fresh for about 4 days.
  • Assemble but don't bake (yet): Roll your tortillas with filling and place them in a baking dish, but hold off on pouring the sauce if you're eating them later in the week. Trust me. Soggy enchiladas are a crime. Cover the dish with foil and keep it in the fridge for up to 3 days before baking.
  • Freeze a batch if you're feeling ambitious: Wrap uncooked enchiladas (minus sauce) in foil or put them in a freezer-safe dish. They'll be good for up to 2 months. Just defrost overnight, add the sauce, and bake like it's fresh.
  • Label everything: I used to think I'd just remember what was in each container. I did not. Now I slap on some tape with the date and what's inside. Future me always says thanks.
  • Use tortillas that won't fall apart: Corn tortillas can crack if they're not warm enough. Give them a quick heat-up in a pan or microwave with a damp paper towel. Flour tortillas hold up better but don't have that classic flavor. Pick your fighter.

What's the best cheese to use for enchiladas?

Here's the best cheese to use for enchiladas:

  • Cheddar: Sharp and tangy cheddar gives your enchiladas that classic, comforting cheese flavor. It melts well and creates a golden, bubbly top.
  • Monterey Jack: Mild, creamy, and a bit buttery. It melts beautifully and gives a smooth texture to your enchiladas. Perfect if you want something less sharp than cheddar.
  • Mexican blend: A combination of cheeses like cheddar, Monterey Jack, and sometimes queso blanco. It's creamy, sharp, and slightly salty.
  • Queso fresco: Mild and crumbly with a fresh, milky flavor. It doesn't melt like other cheeses, but it's perfect for crumbling on top after baking for a fresh, creamy contrast.
  • Cotija: Salty and crumbly, Cotija adds a punch of savory flavor and a little crunch. It's typically sprinkled on top of the enchiladas after baking to bring some added texture.

What fillings can I add to enchiladas?

You can fill enchiladas with pretty much anything you like! Here are some of our favorite fillings:

  • Shredded chicken: I usually go with Chicken Tinga, Mexican Shredded Chicken, or Authentic Chile Verde instead of plain old shredded chicken. Rotisserie chicken works in a pinch and feels like cheating in the best way.
  • Ground beef or turkey: Taco Meat is the way to go for ground beef enchiladas. If I want something a little leaner, I like to brown ground turkey or chicken with some Homemade Taco Seasoning for flavor.
  • Beans: Cheap, filling, and they soak up flavor like champs. I like to play around with different kinds of beans like Slow Cooker Black Beans, Crockpot Pinto Beans, or Refried Beans, but canned also works! Bonus: no meat, so it stays in the fridge longer.
  • Roasted or grilled veggies: A great vegetarian enchilada recipe starts with a ton of Fajita Veggies or Roasted Vegetables! Use what you have lying around in your fridge, and don't overcomplicate it.
  • Cheese: Don't sleep on a straight-up cheese enchilada. Sharp cheddar, pepper jack, or a blend with a little cream cheese melts into total comfort food. Also, no chopping required.
  • Leftover rice or quinoa: A great filler if you're low on protein or just trying to stretch your meal prep into extra days. I usually have some Mexican Quinoa in my fridge, or I'll keep it low-carb with Mexican Cauliflower Rice! I also like to mix it with beans or chicken, so it's not just... rice in a tortilla.
  • Scrambled eggs: For breakfast enchiladas. Yes, it's a thing, and yes, you should try it. Add some cooked chorizo or sautéed onions and you'll feel like you're winning at mornings.

Best Toppings for Enchiladas

Toppings are the best part of any dish! Here are some of our favorite ways to top enchiladas to make them a little more personal and fun:

What sides pair well with enchiladas?

Don't leave your enchiladas hanging! Here are some great sides to serve with your enchiladas:

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