Postpartum Meal Prep: Enchiladas

Postpartum Meal Prep: Enchiladas

The past couple weeks I’ve been talking about different meals that are not only easy options for postpartum but healthy ones; Well today I have another one. One of my favorite ways to spend a Friday night is to spend it with my love, aka Spanish cuisine. Normally I’d throw in a margarita or two but we will just have to wait till I’m actually postpartum before that happens. Tonight I’ll be sticking to making the enchiladas and leaving the margs for Sam! So I normally like to make my own sauce and keep everything organic but tonights recipe is using premade sauce.

I’m not trying to stretch myself to thin especially in the beginning. I’m fully aware that cooking everything from scratch or close too it if going to have to be put on hold for a little. So I’m trying to make everything as easy as possible while I adjust to being a mother of two. Which is why if I’m going to use premade sauces I want to see which ones are the best and which ones to stay away from. I want to test out different options now while I have the time instead of later when I’m too tired to think. So I made two different types of enchiladas with Frontera’s Premade Enchilada Sauce. One red chile enchilada sauce and the other by the same brand but green chile sauce.


  • Corn Tortillas
  • 3 lbs Slow Cooked Shredded Chicken
  • 1 Tbsp Ancho Chile Powder
  • 1 Tbsp Chili Powder
  • 1 Tbsp Smoked Paprika
  • 2 Cans Diced Tomatoes
  • 2 Cups Chopped Purple Onion
  • Shredded Cheese
  • A Dash Of Salt
  • Pinch Of Pepper
  • Frontera Premade Enchilada Sauce Green Chile and Red Chile


First place your chicken in the slow cooker for 6-8 hours on low. Once done cooking shred the chicken and set in bowl. Add spices and diced tomatoes to bowl, mix until evenly destributed. Grab your corn tortillas and place them in the microwave for 30 seconds to soften them up. While they are warming up take out an oven safe container and sprinkle cheese on the bottom. Once the tortillas are done begin to make mini enchiladas, roll them up and place them in the container closely together. Once you’ve filled the container open Frontera Enchilada Sauce and pour over the enchiladas. Try to pour the sauce evenly, once completely covered sprinkle more cheese and place in oven at 350 for 35-40 minutes.








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