Description
This Veggie-Loaded Chicken Enchilada Bake is a crowd-pleasing dish that combines tender chicken, vibrant veggies, and zesty enchilada sauce, all baked to gooey perfection. Perfect for family dinners or game nights, this recipe is easy to customize and sure to leave everyone asking for seconds. With every bite, enjoy a delightful mix of flavors and textures that bring warmth and joy to your table.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 bell peppers (any color), chopped
- 1 medium yellow onion, chopped
- 3–4 cloves fresh garlic, minced
- 8 corn tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp chili powder
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, heat olive oil and sauté the chopped onions and bell peppers until softened (about 5-7 minutes).
- Add diced chicken and minced garlic; cook until the chicken is no longer pink (8-10 minutes). Season generously.
- Stir in black beans and enchilada sauce; simmer for an additional 5 minutes.
- In a baking dish, spread some sauce on the bottom, layer with corn tortillas followed by the chicken mixture. Repeat until ingredients are exhausted.
- Top with shredded cheese and bake for 25-30 minutes or until bubbly and golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 75mg