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Veggie-Loaded Chicken Enchilada Bake

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Indulge in a comforting Veggie-Loaded Chicken Enchilada Bake, where tender chicken meets a colorful medley of veggies, all enveloped in zesty enchilada sauce and gooey cheese. Perfect for family dinners or entertaining friends, this dish is not only visually stunning but also packed with flavors that will leave everyone asking for seconds!

Ingredients

Scale
  • 3 cups boneless, skinless chicken breasts (diced)
  • 2 tbsp olive oil
  • 3 cloves fresh garlic (minced)
  • 1 cup bell peppers (chopped, mixed colors)
  • 1 cup red onion (chopped)
  • 1 cup corn kernels (canned or frozen)
  • 1 can (15 oz) black beans (rinsed and drained)
  • 2 cups enchilada sauce
  • 2 cups shredded cheese (cheddar and Monterey Jack blend)
  • 6 tortillas (corn or flour)
  • 1 tsp cumin
  • 1 tsp chili powder
  • Juice of 1 lime

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a large baking dish.
  2. In a skillet over medium heat, add olive oil and sauté garlic, bell peppers, and red onion until softened (about 5 minutes).
  3. Add the diced chicken, cumin, and chili powder; cook until browned (8–10 minutes). Stir in corn and black beans until heated through.
  4. Spread some enchilada sauce on the bottom of the baking dish. Layer with tortillas, the chicken mixture, and more sauce. Repeat layers until ingredients are used up.
  5. Top generously with shredded cheese.
  6. Cover with foil and bake for 20 minutes; then remove foil and bake an additional 10 minutes until cheese is bubbly and golden.

Nutrition

Keywords: For a vegetarian version, substitute chicken with additional black beans or chickpeas. Feel free to add other veggies like zucchini or spinach for extra nutrition. Leftovers can be stored in an airtight container for up to three days.

Find it online: https://rosykitchenette.com/delicious-veggie-loaded-chicken-enchilada-bake-recipe/