Irresistible Veggie-Loaded Chicken Enchilada Bake
Enjoy a cheesy, comforting dish featuring tender chicken, vibrant veggies, and zesty enchilada sauce—all wrapped in warm tortillas. Perfect for family dinners or gatherings!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, chopped
- 2 cups enchilada sauce (store-bought or homemade)
- 2 cups shredded Mexican cheese blend
Instructions
- Preheat your oven to 375°F (190°C).
- Spray a large baking dish with nonstick cooking spray.
- In a skillet over medium heat, cook seasoned chicken breasts until golden brown on both sides (about 6-7 minutes per side). Allow cooling slightly before shredding.
- In the same skillet, add diced onions and bell peppers; sauté until tender and aromatic (around five minutes).
- Layer enchilada sauce at the bottom of the prepared dish.
- Add shredded chicken mixed with sautéed vegetables.
- Top with more enchilada sauce and sprinkle cheese generously on top.
- Cover with aluminum foil and bake for about 20 minutes.
- Remove foil and bake for an additional ten minutes until bubbly and golden brown.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg