Veggie-Loaded Chicken Enchiladas
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My veggie-loaded chicken enchiladas are packed with eight colorful vegetables, tender chicken, Monterey Jack cheese, and zesty red enchilada sauce. They’re hearty, flavorful, and the perfect cozy dinner that’s both comforting and full of goodness.
I make these chicken vegetable enchiladas all the time, and they never fail to hit the spot. They’re packed with eight different vegetables — onion, garlic, peppers, carrot, broccoli, zucchini, spinach, and cilantro — so every bite is full of color and flavor. Tender chicken breast and melty Monterey Jack cheese make them hearty and satisfying, while the red enchilada sauce ties everything together with just the right kick of spice.
If you’ve tried my green chicken enchiladas, you’ll love this version just as much. It has the same cozy, cheesy comfort but with a red sauce and a veggie-packed filling that makes it especially flavorful and colorful.
What I love most about this recipe is how balanced it feels — cozy and comforting yet still fresh and full of veggies. They’re perfect for using up whatever’s in the fridge, and even picky eaters go back for seconds. I like to make a double batch and freeze half, since they reheat beautifully for an easy weeknight dinner.
How to Freeze Chicken Enchiladas
These enchiladas freeze beautifully, making them perfect for meal prep or future easy dinners. Let them cool completely, then transfer them to an airtight container or wrap the baking dish tightly with foil. You can also freeze individual portions for quick single servings.
When you’re ready to reheat, thaw them overnight in the fridge, then bake covered at 350 degrees Fahrenheit until heated through. If you’re starting from frozen, add an extra 15–20 minutes of baking time. The sauce keeps everything tender and flavorful — they taste just as good as the day you made them.
Veggie-Loaded Chicken Enchiladas
Ingredients
- 2 tablespoons avocado oil (divided)
- 1 small onion (minced small)
- 1 medium carrot (minced small)
- 1 medium bell pepper (minced small)
- 1 small zucchini (minced small)
- 1 cup minced broccoli
- 3 cloves garlic (finely minced)
- 1 teaspoon salt (divided)
- 1 packed cup spinach (chopped)
- ½ cup chopped cilantro
- 2 teaspoons taco seasoning (divided)
- ½ lb chicken breast (cut into small pieces)
- 15 ounces enchilada sauce
- 3 cups shredded Monterey Jack cheese
- 8 8-inch flour tortillas
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Heat one tablespoon of the oil in your largest frying pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the carrot and bell pepper and cook until they are soft, about 3 minutes more.2 tablespoons avocado oil, 1 small onion, 1 medium carrot, 1 medium bell pepper
- Add the zucchini, broccoli, garlic, and ½ teaspoon of salt to the pan and cook until all the veggies are all very soft, about 12-15 minutes. (See notes). Stir in the spinach, cilantro, and 1 teaspoon of taco seasoning and let the spinach wilt.1 small zucchini, 1 cup minced broccoli, 3 cloves garlic, 1 teaspoon salt, 1 packed cup spinach, ½ cup chopped cilantro, 2 teaspoons taco seasoning
- While the veggies are cooking, start the chicken. Heat the remaining tablespoon of oil in a medium-sized pan over medium-high heat. Add the chicken, 1 teaspoon of taco seasoning, and ½ teaspoon of salt and cook, stirring occasionally, until the chicken is fully cooked, about 6 minutes.½ lb chicken breast
- When both the chicken and veggies are cooked, mix them together in the veggie pan and then taste and add more salt, if wanted.
- Pour ½ cup of enchilada sauce into the bottom of a 11"x13"casserole dish.15 ounces enchilada sauce
- Divide the filling between the tortillas – using a ⅓ cup for each. Divide 1 cup of the cheese between the tortillas and then roll them up and place them seam side down in the casserole dish.3 cups shredded Monterey Jack cheese, 8 8-inch flour tortillas
- Pour the remaining enchilada sauce over top, then sprinkle on the remaining 2 cups of cheese and bake for 20-25 minutes, uncovered, until hot and bubbly.
Notes
Cooking time: The time it takes to cook the veggies will vary depending on the size of the pan you use – the bigger the pan, the faster they will cook.
Enchilada sauce: I was never a fan of store-bough, until I discovered Siete enchilada sauce. Now I keep a few jars in my pantry at all times so I’m ready when an enchilada craving strikes. Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
