Creamy white enchilada chicken & potatoes - the meal prep manual

Step 1

Please read through the entire instructions before you begin so you can feel the flow of how this recipe will go and see what you can cook simultaneously. This will save you time.

Step 2

We are going to start by making the sauce as it needs to cool a bit before we finish it later on in the cooking process.

Step 3

In a medium sized pot or skillet, melt 2 tbsp of butter over medium heat.

Step 4

Add in the flour and stir together with the butter to form a roux. Mix until completely incorporated.

Step 5

Slowly drizzle in the chicken broth while constantly stirring and allow to thicken.

Step 6

Mix in 1 tsp of onion and garlic powder until dissolved. Allow the mixture to come to a light boil and thicken until it resembles a gravy like consistency.

Step 7

Remove from the heat and allow it to cool. Put it in the fridge to speed up the process.

Step 8

Start a large pot of water over high heat. Add in the chicken and boil for 15-20 minutes or until cooked.

Step 9

You can also use a crockpot to cook this if you start it far enough in advance.

Step 10

Once the chicken has finished cooking, shred it with two forks in a large bowl (or use a hand mixer). You can do this while your vegetables or sauce is cooking. Season the chicken lightly with salt and pepper.

Step 11

Wash and cut all of your vegetables. Cut the onion, peppers, and tomatoes into a small dice. Cut the mushrooms into thin slices. Cut the potatoes into a large dice.

Step 12

Add the potatoes to a large bowl and drizzle in 1 tbsp of oil and salt and pepper to your liking. Toss the potatoes to coat.

Step 13

Cook the potatoes in an air fryer at 400°F for 20-25 minutes, shaking the basket a few times during the process. Once they have browned to your liking, they are done, reserve them off to the side until later. If you have a small air fryer it may require you to cook in two batches and it may not take as long each round.

Step 14

If you don't have an air fryer you can spread the potatoes on a large sheet pan and roast at 450°F for 15-20 minutes, flipping just over half way through.

Step 15

In a large skillet over medium high heat, add ½ tbsp of oil and add in your vegetables, minus the tomatoes. Sauté until they have lightly browned and softened. This will likely take between 5-8 minutes. Season with salt and pepper.

Step 16

Once the vegetables have finished cooking, reserve them off to the side.

Step 17

Once your sauce has cooled toward room temperature, place it back over medium heat and slowly stir in the milk and greek yogurt. We need to bring these up to temperature together otherwise we risk the milk curdling and becoming grainy.

Step 18

Add in the green chilies and season with salt to taste.

Step 19

Turn your oven to the broil setting.

Step 20

In the large bowl with your shredded chicken, add the vegetables, tomatoes, and pour the sauce over the top. Stir to incorporate.

Step 21

Place the mixture in a large casserole dish (13"x9") and top with ¾ cup of shredded cheese.

Step 22

Place the dish underneath the broiler in the oven for 5-10 minutes to brown the cheese. Once the cheese has browned, pull it out of the oven. Make sure you watch it closely as it is prone to burning underneath the broiler.

Step 23

This recipe makes 6 servings. Divide the potatoes evenly between your containers. Cut the chicken in the casserole dish into 6 pieces and add one piece to each container. Garnish with chopped cilantro if you wish.