Description
Irresistible Veggie-Loaded Chicken Enchilada Bake is a vibrant, cheesy delight packed with chicken and fresh vegetables, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 1 zucchini, sliced thinly
- 1 can black beans, drained and rinsed
- 1 cup enchilada sauce (store-bought or homemade)
- 2 cups shredded cheese (cheddar and Monterey Jack mix)
- 1 cup sour cream
- Fresh cilantro, chopped (optional)
Instructions
- Preheat oven to 375°F (190°C). Spray a large baking dish with nonstick cooking spray.
- Season chicken breasts with salt, pepper, and chili powder if desired. Place them in the prepared baking dish.
- In a skillet over medium heat, add chopped onion and red bell pepper. Cook until softened (about five minutes). Add sliced zucchini and cook for another three minutes.
- Stir in drained black beans and half of the enchilada sauce into the veggie mixture until well combined.
- Pour the veggie mixture over the chicken evenly. Drizzle remaining enchilada sauce on top and sprinkle generously with shredded cheese.
- Cover with foil and bake for about 25 minutes. Remove foil and bake an additional ten minutes until cheese is bubbly and golden brown.
- Top each serving with a dollop of sour cream and a sprinkle of fresh cilantro if using.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole (approximately 200g)
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg