Enchilada Chicken Bake
Enchilada Chicken Bake is a vibrant and satisfying dish that brings together tender chicken, zesty enchilada sauce, gooey cheese, and colorful veggies. Perfect for busy weeknights or family gatherings, this easy-to-make recipe delivers a burst of flavor in every bite. With its warm aroma and delightful presentation, it’s sure to become a beloved favorite at your dinner table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 2 tsp olive oil
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup bell peppers, chopped (any color)
- 1 medium onion, chopped
- Optional toppings: sour cream, fresh cilantro
Instructions
- Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
- In a skillet over medium heat, add olive oil and sauté chopped onions and bell peppers until soft (about 5 minutes).
- Season the chicken breasts with salt and pepper and add them to the skillet for about 2 minutes per side until slightly browned.
- Pour half of the enchilada sauce into the prepared baking dish. Layer the sautéed chicken and veggies evenly on top, then pour the remaining sauce over.
- Sprinkle both types of shredded cheese generously on top.
- Bake in the preheated oven for 25-30 minutes until bubbly and golden brown. Serve with a drizzle of sour cream if desired.
Nutrition
- Serving Size: 1/8 of the bake (approximately 200g)
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg