Healthy Postpartum Meal Prep: Chicken Enchilada Bake

Ingredients

• 2 pounds chicken thighs
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 28oz can fire roasted crushed tomatoes
• 1 4 oz can diced green chilis
• 2 tbsp tomato paste
• 1/2 cup chicken broth
• 2 cans black beans, rinsed and drained
• 4 corn tortillas
• 2 cups shredded monterey jack
• 2 cups shredded mild cheddar
• 1.5 tsp salt
• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp oregano
• 1 tsp onion powder
• 1/2 tsp black pepper

Directions

1. Preheat the oven to 350 degrees
2. Brown chicken, onion, and garlic in the DreamCooker or cast iron pan
3. Add all other ingredients to the DreamCooker or slow cooker except the shredded cheese and tortillas
4. Pressure cook on high for 15 minutes
5. Shred chicken and mix back in with the sauce
6. Spread sauce on the bottom of a 9x13 baking dish
7. Layer tortillas, chicken mixture, then cheese in that order until your baking dish is full
8. Bake at 350 degrees for 15 minutes to melt cheese
9. Top with cilantro, sour cream, avocado, lime, or green onion
10. Enjoy!