Veggie-Loaded Chicken Enchiladas have become a staple in our household, and for good reason! Weeknights can be hectic, but finding a meal that’s both healthy and satisfying for the whole family often feels like a win. This recipe has been a game-changer. My kids, who can sometimes be picky eaters, devour these enchiladas without complaint, and I love that they are packed with hidden veggies. Honestly, even my husband, a self-proclaimed meat-and-potatoes guy, raves about them. The combination of tender chicken, vibrant vegetables, and cheesy goodness is simply irresistible. Plus, they are surprisingly easy to put together, making them perfect for busy weeknights or even a casual weekend gathering. If you’re looking for a delicious, healthy, and crowd-pleasing meal, look no further – these Veggie-Loaded Chicken Enchiladas are a guaranteed hit!

Ingredients

• 1 tablespoon olive oil: For sautéing the vegetables and adding healthy fats.
• 1 large onion, chopped: Adds a savory base flavor and aromatic depth to the filling.
• 2 bell peppers (any color), chopped: Provides sweetness, crunch, and vibrant color, packed with Vitamin C.
• 2 zucchini, diced: Adds a mild flavor and tender texture, contributing to the veggie load.
• 1 cup corn kernels (fresh or frozen): Offers sweetness and a pop of texture, a kid-friendly favorite.
• 1 (10-ounce) package frozen spinach, thawed and squeezed dry: Sneaks in leafy greens, rich in iron and vitamins, virtually undetectable in the flavorful filling.
• 1 teaspoon chili powder: Provides a mild heat and classic enchilada flavor.
• 1/2 teaspoon cumin: Adds warmth and earthy notes, enhancing the overall spice profile.
• 1/4 teaspoon garlic powder: Boosts savory flavor and complements the other spices.
• Salt and black pepper to taste: Enhances the flavors of all ingredients, essential for seasoning.
• 1.5 pounds cooked chicken, shredded: The protein base, use rotisserie chicken for convenience or leftover cooked chicken.
• 1 (10-ounce) can enchilada sauce (mild, medium, or hot, your preference): Provides the signature enchilada flavor and moisture.
• 12 corn tortillas: Traditional choice for enchiladas, gluten-free and sturdy.
• 2 cups shredded cheese (Monterey Jack, cheddar, or a blend): Melts beautifully and adds cheesy goodness, use your favorite type.
• Optional toppings: Sour cream, guacamole, salsa, chopped cilantro, sliced black olives, for serving and customization.

Instructions

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or olive oil. This prevents the enchiladas from sticking and makes cleanup easier.
2. Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion and bell peppers and cook for 5-7 minutes, or until softened. Stir occasionally to prevent burning and ensure even cooking.
3. Add Zucchini and Corn: Add diced zucchini and corn kernels to the skillet. Cook for another 3-5 minutes, until the zucchini is slightly tender but still has a bit of bite. Avoid overcooking the zucchini, as it can become mushy.
4. Incorporate Spinach and Spices: Add thawed and squeezed dry spinach to the skillet. Cook for 1-2 minutes until heated through. Sprinkle in chili powder, cumin, garlic powder, salt, and pepper. Stir well to combine the spices and ensure they coat the vegetables evenly. Cook for another minute to allow the spices to bloom and release their full flavor.
5. Combine Filling Ingredients: Remove the skillet from the heat. In a large bowl, combine the sautéed vegetable mixture and shredded cooked chicken. Mix well to ensure the chicken is evenly distributed throughout the veggies.
6. Assemble the Enchiladas: Pour about 1/2 cup of enchilada sauce into the bottom of the prepared baking dish and spread it evenly. This will prevent the tortillas from sticking and add flavor to the bottom of the enchiladas.
7. Fill and Roll Tortillas: Warm the corn tortillas slightly to make them more pliable and prevent cracking. You can do this by briefly microwaving them (about 20-30 seconds wrapped in a damp paper towel) or quickly heating them in a dry skillet. Place about 1/3 cup of the chicken and vegetable filling down the center of each tortilla. Roll up tightly and place seam-down in the prepared baking dish. Arrange them snugly in the dish.
8. Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the enchiladas in the baking dish, ensuring they are well coated. Sprinkle shredded cheese generously over the top. The cheese will melt and create a delicious, golden-brown crust.
9. Bake the Enchiladas: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the enchiladas are heated through. The sauce should be bubbling around the edges.
10. Rest and Serve: Let the enchiladas rest for 5-10 minutes before serving. This allows them to set slightly and makes them easier to serve. Garnish with your favorite toppings like sour cream, guacamole, salsa, cilantro, or black olives, and enjoy!

Nutrition Facts

(Per serving, approximate, based on 6 servings, using Monterey Jack cheese and mild enchilada sauce. Nutritional values can vary based on specific ingredients and brands used.)

• Serving Size: 2 Enchiladas
• Calories per Serving: Approximately 450-550 calories. This is a moderate calorie count for a satisfying and veggie-packed meal.
• Protein: 35-45 grams. High in protein thanks to the chicken and cheese, contributing to satiety and muscle building.
• Fiber: 8-10 grams. A good source of fiber from the vegetables and corn tortillas, promoting digestive health and fullness.

Preparation Time

• Prep Time: 25-30 minutes. Includes chopping vegetables, preparing filling, and assembling enchiladas. Efficient chopping and using pre-cooked chicken can speed up prep time.
• Cook Time: 20-25 minutes. Baking time in the oven to heat through and melt cheese.
• Total Time: 45-55 minutes. A relatively quick and easy meal for a weeknight dinner, considering the flavorful and nutritious outcome.

How to Serve

These Veggie-Loaded Chicken Enchiladas are delicious on their own, but even better with some complementary side dishes and toppings. Here are some ideas:

• Classic Toppings:
  • Sour Cream or Greek Yogurt: Adds a cool and creamy tang to balance the richness of the enchiladas.
  • Guacamole or Avocado: Provides healthy fats, creaminess, and a fresh, vibrant flavor.
  • Salsa: Choose your favorite salsa – pico de gallo, salsa verde, or a classic tomato salsa for extra flavor and freshness.
  • Chopped Cilantro: Adds a bright, herbaceous note and a pop of color.
  • Sliced Black Olives: Adds a salty, briny flavor and a nice visual appeal.
• Side Dishes:
  • Mexican Rice: A classic and flavorful side that complements enchiladas perfectly.
  • Black Beans or Refried Beans: Adds extra protein and fiber, creating a heartier meal.
  • Corn Salad: A refreshing and light salad to balance the richness of the enchiladas.
  • Simple Green Salad: A light and crisp salad with a vinaigrette dressing provides a fresh contrast.
  • Mexican Street Corn Salad (Esquites): A flavorful and slightly spicy side dish that pairs wonderfully.

Additional Tips for Perfect Veggie-Loaded Chicken Enchiladas

1. Customize Your Veggies: Don’t be afraid to experiment with different vegetables! Mushrooms, sweet potatoes, butternut squash, kale, or cauliflower rice would all be delicious additions. Roast root vegetables beforehand for a deeper flavor.
2. Spice Level Adjustment: Control the heat by choosing mild, medium, or hot enchilada sauce. You can also add a pinch of cayenne pepper or diced jalapeños to the vegetable mixture for extra spice if you like it hotter. For a milder flavor, ensure your chili powder is mild and remove the seeds from bell peppers.
3. Make-Ahead Magic: These enchiladas are perfect for meal prepping! Assemble them ahead of time, cover tightly with plastic wrap and foil, and refrigerate for up to 24 hours. Bake as directed, adding an extra 5-10 minutes of baking time if baking straight from the fridge.
4. Freezer-Friendly for Future Meals: Cooked enchiladas freeze beautifully. Let them cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and bake at 350°F (175°C) for 20-30 minutes, or until heated through.
5. Tortilla Tips: If your corn tortillas are prone to cracking, try steaming them for a few minutes before filling. You can do this by stacking them in a steamer basket over simmering water or wrapping them in a damp paper towel and microwaving for a short time. This makes them much more pliable and easier to roll.
6. Cheese Choice Matters: Monterey Jack cheese melts beautifully and has a mild flavor that complements the enchiladas. Cheddar cheese adds a sharper flavor. A Mexican cheese blend is also a great option. For a lower-fat option, use part-skim mozzarella, but be aware it may not melt quite as smoothly.
7. Rotisserie Chicken Shortcut: Using rotisserie chicken is a fantastic time-saver. It’s already cooked and flavorful, making this recipe even quicker and easier for busy weeknights. Simply shred it and you’re ready to go.
8. Don’t Overfill: Resist the urge to overfill the tortillas, as this can make them harder to roll and they may burst during baking. About 1/3 cup of filling per tortilla is usually just right.

FAQ Section

Q1: Can I use flour tortillas instead of corn tortillas?

A: While corn tortillas are traditional for enchiladas, you can use flour tortillas if you prefer. Flour tortillas are softer and may be easier to roll for some. However, corn tortillas are gluten-free and offer a more authentic enchilada flavor. Keep in mind flour tortillas can become a bit softer when baked in sauce.

Q2: I don’t have cooked chicken. Can I use raw chicken?

A: It is best to use cooked chicken for this recipe for food safety and convenience. If you want to use raw chicken, you’ll need to cook it first. You can poach, bake, or sauté chicken breasts, then shred them before adding them to the vegetable mixture. Ensure the chicken is fully cooked to an internal temperature of 165°F (74°C) before shredding.

Q3: Can I make these enchiladas vegetarian?

A: Absolutely! To make these vegetarian, simply omit the chicken. You can replace it with other protein sources like black beans, pinto beans, lentils, or crumbled firm tofu. Adding more vegetables or a can of drained and rinsed black beans will keep the enchiladas hearty and satisfying.

Q4: My enchiladas are soggy. What did I do wrong?

A: Soggy enchiladas can be caused by a few things. Make sure you don’t overfill the tortillas. Also, avoid using overly watery vegetables or not squeezing excess moisture out of the spinach. Spreading a thin layer of enchilada sauce in the bottom of the pan helps prevent sticking but too much sauce underneath can lead to sogginess. Ensure your oven temperature is accurate and that you are not overbaking, which can also lead to excess moisture release.

Q5: Can I use a different type of cheese?

A: Yes! Feel free to experiment with different cheeses. Cheddar, Colby Jack, Pepper Jack (for a spicier kick), or a Mexican cheese blend all work well. You can even use a combination of cheeses. Consider cheeses that melt well for the best cheesy topping.

Q6: What’s the best way to reheat leftover enchiladas?

A: The best way to reheat leftover enchiladas is in the oven. Preheat your oven to 350°F (175°C). Cover the enchiladas with foil and bake for 15-20 minutes, or until heated through. You can also reheat them in the microwave for quicker reheating, but they may become slightly softer. Reheating in a skillet over medium-low heat with a little bit of oil is another option for maintaining a slightly crispier tortilla.

Q7: Can I make these enchiladas vegan?

A: Yes, with a few substitutions! Replace the chicken with plant-based protein alternatives like seasoned lentils, black beans, or crumbled tofu. Use vegan cheese shreds and ensure your enchilada sauce is vegan-friendly (many are, but always check the ingredients). For toppings, use vegan sour cream or avocado.

Q8: How can I make this recipe lower in sodium?

A: To reduce the sodium content, choose a low-sodium enchilada sauce and low-sodium or no-salt-added canned vegetables. You can also reduce the amount of cheese or choose a lower sodium cheese option. Use fresh herbs and spices generously to boost flavor instead of relying heavily on salt. Rinsing canned beans (if using) can also help reduce sodium.

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