Veggie Chicken Enchilada Casserole
Dive into layers of bold flavors with this Veggie Chicken Enchilada Casserole recipe, a hearty, crowd-pleasing dish that’s perfect for weeknight dinners or family gatherings. Combining tender shredded chicken, a medley of sautéed zucchini, bell peppers, onions, and sweet corn, all brought together with smoky spices and tangy red enchilada sauce, this casserole is a vibrant twist on traditional enchiladas. Built with soft corn tortillas and gooey layers of Mexican blend cheese, each bite delivers a comforting, cheesy fusion of textures. Ready in under an hour, this one-pan meal is easy to prepare, customizable with your favorite toppings like cilantro, and guaranteed to become a household favorite!
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Recipe Information
Ingredients
- 3 cups Cooked and shredded chicken breast
- 1 medium, diced Zucchini
- 1 medium, diced Red bell pepper
- 1 medium, diced Yellow onion
- 1 cup Frozen corn
- 2 minced Garlic cloves
- 2 tablespoons Olive oil
- 2 cups Red enchilada sauce
- 10 small Corn tortillas
- 2 cups Shredded Mexican blend cheese
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped (optional) Cilantro
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a light coating of non-stick spray.
Heat olive oil in a large skillet over medium heat. Add the diced onion, red bell pepper, and zucchini. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the frozen corn and minced garlic to the skillet. Cook for an additional 2 minutes, stirring frequently. Season the mixture with salt, black pepper, chili powder, and ground cumin. Remove from heat.
Spread about 1/2 cup of enchilada sauce on the bottom of the prepared baking dish.
Layer 5 corn tortillas across the bottom of the dish, slightly overlapping to cover the surface. Spread half of the vegetable mixture evenly over the tortillas.
Top the vegetables with half of the shredded chicken, followed by 1/2 cup of enchilada sauce and 1/2 cup of shredded cheese.
Repeat the layers: add another layer of 5 tortillas, the rest of the vegetables, the remaining chicken, 1/2 cup of enchilada sauce, and 1/2 cup of shredded cheese.
Finish the casserole with the final cup of enchilada sauce spread evenly over the top and cover with the remaining shredded cheese.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Allow the casserole to cool slightly before serving. Optionally, garnish with chopped cilantro for a fresh finish.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1494 mg | 65% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.2 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 327 mg | 25% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 636 mg | 14% | |
*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.
