Description
Dive into this mouthwatering Irresistible Veggie-Loaded Chicken Enchilada Bake, featuring tender chicken, colorful veggies, and zesty enchilada sauce, all topped with gooey melted cheese. Perfect for cozy weeknight dinners or festive gatherings, this dish promises to impress without keeping you in the kitchen all day. With vibrant flavors and a delightful texture, it’s easy to see why this recipe will become a family favorite!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 1 medium onion, diced
- 2 cups enchilada sauce (store-bought or homemade)
- 2 cups shredded cheddar cheese
- 6 corn or flour tortillas
- 1/4 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the chicken into bite-sized pieces and season with salt, pepper, cumin, and chili powder.
- In a large skillet over medium heat, add oil and sauté the onions and bell peppers until soft (about 5 minutes).
- Add the seasoned chicken to the skillet and cook until no longer pink (7-10 minutes). Pour in half of the enchilada sauce and mix well.
- In a greased baking dish, layer tortillas at the bottom followed by half of the chicken mixture. Repeat with another layer of tortillas and finish with remaining chicken.
- Drizzle the rest of the enchilada sauce over everything and sprinkle shredded cheese on top.
- Bake uncovered for about 25-30 minutes until bubbling and golden brown.
- Let cool slightly before garnishing with fresh cilantro. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the bake (approximately 250g)
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg