Description
This vibrant chicken enchilada bake melds tender chicken, colorful veggies, and zesty sauce into a cheesy delight that the whole family will love.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed
- 2 bell peppers (red and yellow), chopped
- 1 medium onion, chopped
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 tsp cumin powder
- 1 tsp garlic powder
Instructions
- Preheat Your Oven: Preheat your oven to 375°F (190°C). Spray a baking dish with nonstick cooking spray.
- Cook the Chicken: In a skillet over medium heat, cook seasoned chicken breasts until golden brown—about 6-7 minutes per side. Remove from heat and let cool before shredding.
- Prepare the Veggies: In the same skillet, add chopped onions and bell peppers. Sauté until softened, about five minutes.
- Mix It All Together: In a large bowl, combine shredded chicken, sautéed veggies, black beans, cumin powder, garlic powder, and half of the enchilada sauce. Stir until well mixed.
- Layer Like a Pro: Spread half of the remaining enchilada sauce on the bottom of your prepared baking dish. Add the chicken mixture on top and finish with the remaining sauce. Top with shredded cheese.
- Bake Until Bubbly: Cover with foil and bake for about 25 minutes. Remove foil and bake for an additional ten minutes until golden brown and bubbly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 420
- Sugar: 3g
- Sodium: 670mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 36g
- Cholesterol: 80mg