Veggie-Loaded Chicken Enchilada Bake
Indulge in the comfort of a Veggie-Loaded Chicken Enchilada Bake, where cheesy goodness meets vibrant vegetables. This dish is perfect for family gatherings or cozy weeknights, delivering an explosion of flavors that will keep everyone coming back for more. Easy to customize based on your pantry staples, this bake promises to be a crowd-pleaser that warms both the heart and home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1 lb)
- 2 fresh bell peppers (any colors), diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 8 corn or flour tortillas
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 can (10 oz) enchilada sauce
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish with nonstick spray.
- In a skillet over medium heat, sauté onion and garlic until translucent. Add bell peppers; cook until tender.
- Add cubed chicken, salt, and pepper; cook until no longer pink (7-10 minutes).
- Stir in black beans and corn; warm for 2–3 minutes.
- Layer tortillas in the baking dish, followed by half of the chicken-veggie mix and enchilada sauce. Repeat layers.
- Top with shredded cheese. Bake uncovered for 25–30 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 1 slice (approximately 300g)
- Calories: 490
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 80mg
Keywords: Substitute chicken with beans for a vegetarian option. For extra spice, add diced jalapeños or cayenne pepper. Leftovers can be stored in an airtight container for up to three days; reheat in the oven or microwave.