Mexican Chicken Bake

You'll be lucky to have leftovers... Just saying!

This was super easy and extremely delicious! We loved this meal, and I was looking forward to the leftovers before I was even done eating dinner. The previous night I made the Southwest Shrimp Salad, which means that I had a lot of leftover ingredients to use in this dish (the corn, black beans, red onion, and cilantro). Luckily, I had all of the leftover ingredients just sitting in the fridge ready to go! Meal prepping doesn't have to be prepping for your entire week in one sitting. It can be small preps that you have time for while making dinner.

Meal prepping doesn't have to be prepping for your entire week in one sitting. It can be small preps that you have time for while making dinner.

I used chicken tenderloins for this dish so that I could cut up even chunks of meat. I boiled a whole package (you can use 1-1.5 lbs of tenders) and saved half for the next night's dinner, which will be a Chicken and Avocado Wrap. You can make each night of the week a little more simple by prepping just a little at a time along the way.

Mexican Chicken Bake

Ingredients

• 1/2 can corn

• 1/2 can black beans

• 1 can diced tomatoes with chiles (like rotel)

• 1.25 cups of shredded mexican style cheese

• 1/2 red onion (diced)

• 4oz plain goat cheese

• 4 boiled chicken tenderloins (cut into small chunks)

• 6 corn tortilla shells

• 2 tbsp avocado oil

Instructions

1. In a big bowl, mix together the corn, black beans, tomatoes, 1 cup of the mexican cheese (save the last 1/4 cup for the top), onion goat cheese and chicken.

2. Spray a span baking dish with cooking spray.

3. Cut your tortilla shells in half.

4. Place four halves in the baking dish with the flat sides facing out (watch video).

5. Pour half of the mexican chicken mixture on top of the shells.

6. Repeat another layer with the shells and the other half of the mexican chicken.

7. Top with the final 4 halves of the tortilla shells and drizzle the oil all over. Top with the last 1/4 cup of cheese.

8. Bake at 350 degrees for 20 minutes.

I topped with cilantro, but you can totally customize your toppings to your liking. This dish is so packed with protein and not super heavy on carbs. So topping with some sour cream or avocado slices wouldn't hurt!

Nutrition Facts: (1/4 of recipe): Calories: 444 Carbs: 35g Fat: 19g Protein: 34g

Watch me make this meal here: