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!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a light coating of non-stick spray.

Step 2

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.

Step 3

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.

Step 4

Spread about 1/2 cup of enchilada sauce on the bottom of the prepared baking dish.

Step 5

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.

Step 6

Top the vegetables with half of the shredded chicken, followed by 1/2 cup of enchilada sauce and 1/2 cup of shredded cheese.

Step 7

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.

Step 8

Finish the casserole with the final cup of enchilada sauce spread evenly over the top and cover with the remaining shredded cheese.

Step 9

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.

Step 10

Allow the casserole to cool slightly before serving. Optionally, garnish with chopped cilantro for a fresh finish.

Nutrition Facts

Serving size	(2351.4g)

Amount per serving	% Daily Value*
Calories	3441.2

Total Fat 137.9g	0%
Saturated Fat 53.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 808.3mg	0%
Sodium 11255.4mg	0%
Total Carbohydrate 236.9g	0%
Dietary Fiber 31.1g	0%
Total Sugars 46.2g
Protein 291.5g	0%

Vitamin D 0IU	0%
Calcium 1948.9mg	0%
Iron 23.1mg	0%
Potassium 3670.0mg	0%

*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.

Source of Calories

Fat: 37.0%

Protein: 34.8%

Carbs: 28.2%