Description
Indulge in the comforting layers of the Irresistible Veggie-Loaded Chicken Enchilada Bake, where fresh vegetables, tender chicken, and zesty enchilada sauce unite for a culinary masterpiece. This dish not only dazzles the palate but also brightens your dinner table with its vibrant colors. Perfect for family gatherings or cozy nights in, this bake is sure to become a beloved staple in your home.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups fresh bell peppers, diced (mix of red, green, and yellow)
- 1 cup sweet onion, diced
- 3 cloves garlic, minced
- 1 cup corn (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups enchilada sauce
- 2 cups shredded cheese (Monterey Jack and Cheddar blend)
- 6 tortillas (corn or flour)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, heat 2 tbsp olive oil. Add onions and bell peppers; sauté until soft (about 5 minutes).
- Stir in minced garlic, cumin, and chili powder; cook for an additional minute until fragrant.
- Add cooked shredded chicken and black beans to the skillet; mix well.
- In a baking dish, layer tortillas at the bottom followed by the chicken-veggie mixture. Repeat until ingredients are used up.
- Pour enchilada sauce over the top layer and sprinkle with shredded cheese.
- Bake for 25-30 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg