Vegetable Chicken Enchiladas
Bursting with vibrant flavors and wholesome ingredients, these Vegetable Chicken Enchiladas are the perfect marriage of hearty protein and fresh vegetables wrapped in a warm tortilla hug. Featuring tender shredded chicken, sautéed zucchini, sweet red bell peppers, and earthy black beans, all seasoned with a blend of zesty spices, this recipe is a true fiesta of textures and tastes. Smothered in rich enchilada sauce and topped with gooey melted cheddar cheese, these enchiladas are baked to perfection, delivering a comforting yet nutritious meal for the whole family. Ready in under an hour and easily customizable with your favorite toppings, these enchiladas are an irresistible option for busy weeknights or a lively dinner party. Serve them piping hot with a sprinkle of fresh cilantro for an extra burst of freshness! Keywords: vegetable chicken enchiladas, healthy enchilada recipe, baked enchiladas, Mexican-inspired dinner, easy chicken enchiladas.
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 1 medium Zucchini, diced
- 1 medium Red bell pepper, diced
- 1 medium Yellow onion, finely chopped
- 1 cup Corn kernels, fresh or frozen
- 1 cup Black beans, drained and rinsed
- 2 cups Shredded cheddar cheese
- 2 cups Enchilada sauce
- 8 large Flour tortillas
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro, chopped (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large skillet, heat the olive oil over medium heat. Add the diced zucchini, red bell pepper, and chopped onion. Sauté for 5-7 minutes, until the vegetables are tender.
Add the corn, black beans, shredded chicken, chili powder, cumin, garlic powder, salt, and black pepper to the skillet. Stir well to combine, cooking for another 2-3 minutes.
Spread 1/2 cup of enchilada sauce evenly over the bottom of the prepared baking dish.
Lay one tortilla flat. Spoon 1/3 cup of the chicken and vegetable mixture into the center. Sprinkle a small amount of shredded cheese on top of the filling, then roll the tortilla tightly and place seam-side down in the baking dish.
Repeat with all the tortillas, arranging them snugly in the dish.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are evenly coated. Sprinkle the remaining shredded cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Sprinkle with chopped cilantro if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 2104 mg | 91% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 8.7 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 639 mg | 49% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 951 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
