Description
A vibrant, cheesy chicken enchilada bake filled with fresh vegetables, perfect for weeknight dinners or festive gatherings. This dish is sure to impress with every flavorful bite.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, rinsed and drained
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 2 cups enchilada sauce
- 1 tsp cumin
- 1 tsp chili powder
Instructions
- Preheat Your Oven: Preheat the oven to 375°F (190°C). Lightly spray a large baking dish (9×13 inches) with nonstick cooking spray.
- Prepare Your Chicken: Season the chicken breasts with salt, pepper, cumin, and chili powder.
- Sauté Those Veggies: In a large skillet over medium heat, add oil and sauté the chopped onions and bell peppers until softened (about five minutes).
- Combine Ingredients: In a mixing bowl, combine sautéed veggies, corn kernels, black beans, diced cooked chicken, half of the shredded cheese, and most of the enchilada sauce. Mix well.
- Layer It Up: Transfer the mixture to the prepared baking dish. Pour remaining enchilada sauce on top and sprinkle with the rest of the cheese.
- Bake Away: Cover with foil and bake for about 25 minutes. Remove foil and bake for an additional ten minutes until bubbly and golden brown.
- Serve: Drizzle with extra enchilada sauce if desired and garnish with fresh cilantro or avocado before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approximately 250g)
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 85mg