Description
Irresistible Veggie-Loaded Chicken Enchilada Bake is a hearty, comforting dish that perfectly blends juicy chicken, colorful bell peppers, and creamy cheese. This easy-to-make casserole is ideal for busy weeknights or cozy family dinners. With layers of flavor and a delightful crunch from fresh veggies, this enchilada bake will have everyone coming back for seconds. Get ready to enjoy a meal that not only satisfies your hunger but also warms your heart!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup diced fresh bell peppers (red, yellow, green)
- 1 medium onion, diced
- 1 can (15 oz) black beans, rinsed
- 2 cups enchilada sauce (store-bought or homemade)
- 2 cups shredded sharp cheddar cheese
- 6 corn or flour tortillas
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish.
- In a skillet over medium heat, add olive oil and cook seasoned chicken breasts for about 6-7 minutes per side until golden brown. Remove and shred the chicken.
- Sauté diced onions and bell peppers in the same skillet until tender (about 5 minutes).
- In a large bowl, combine shredded chicken, sautéed veggies, black beans, and half of the enchilada sauce.
- Spread some enchilada sauce on the bottom of the baking dish; layer with tortillas, half of the chicken mixture, and cheese. Repeat layers.
- Cover with foil and bake for 20 minutes; remove foil and bake an additional 10-15 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 90mg