Description
Savor the flavors of this veggie-loaded chicken enchilada bake, where tender chicken meets vibrant bell peppers and fresh spinach, all enveloped in zesty enchilada sauce. This wholesome dish is a crowd-pleaser, perfect for family dinners or casual gatherings with friends. With minimal prep time and room for customization, you’ll bring everyone together for a delicious meal bursting with flavor and warmth.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cups fresh baby spinach
- 1 can (15 oz) black beans, rinsed
- 2 cups enchilada sauce (store-bought or homemade)
- 2 cups shredded Monterey Jack and Cheddar cheese blend
- 8 corn or flour tortillas
- 1 tsp cumin powder
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Prepare ingredients by washing and chopping veggies and dicing chicken into bite-sized pieces.
- In a large skillet over medium heat, drizzle olive oil and sauté chicken until browned.
- Add diced bell peppers and spinach, cooking until softened (about 5 minutes).
- Stir in black beans, cumin, chili powder, salt, and pepper until heated through.
- Layer half of the tortillas in a greased baking dish; top with half the chicken mixture and enchilada sauce. Repeat layers.
- Sprinkle cheese generously on top and bake for 25–30 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of dish (approx. 250g)
- Calories: 390
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 31g
- Cholesterol: 75mg