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–+ servings
A casserole dish filled with baked chicken enchiladas topped with melted cheese and chopped herbs, sitting on a white surface.

Veggie-Loaded Chicken Enchiladas

Yield: 8
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
These chicken vegetable enchiladas are hearty, colorful, and full of flavor. They’re loaded with tender chicken, eight different vegetables, and melty Monterey Jack cheese, all wrapped up in tortillas and baked in a rich red enchilada sauce. Cozy, comforting, and full of texture, they’re the kind of meal everyone goes back for seconds of.

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
    A frying pan on a white surface contains finely diced red and yellow bell peppers and onions being sautéed, perfect as a flavorful base for Chicken Veggie Enchiladas.
  • 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
    A sauté pan filled with chopped and cooked mixed vegetables, perfect for veggie enchiladas, including carrots, bell peppers, and leafy greens, on a marble countertop.
  • 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
    Cooked pieces of seasoned chicken breast for Chicken Veggie Enchiladas in a black nonstick frying pan on a white marble surface.
  • When both the chicken and veggies are cooked, mix them together in the veggie pan and then taste and add more salt, if wanted.
    A beige skillet contains a cooked mixture of diced vegetables and herbs for veggie enchiladas, displayed on a white marble surface.
  • Pour ½ cup of enchilada sauce into the bottom of a 11"x13"casserole dish.
    15 ounces enchilada sauce
    A rectangular baking dish filled with an orange liquid, perfect for making Chicken Veggie Enchiladas, sits on a white marble surface.
  • 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
    A rectangular baking dish containing ten rolled Chicken Enchiladas arranged in a single layer on a white surface.
  • 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.
    Rectangular baking dish filled with cheese-topped Chicken Enchiladas in red sauce, viewed from above on a white surface.

Notes

the ingredients needed to make chicken vegetable enchiladas
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. 
Serving: 1 = 1 enchilada, Calories: 353kcal, Carbohydrates: 24g, Protein: 21g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.004g, Cholesterol: 56mg, Sodium: 1273mg, Potassium: 329mg, Fiber: 3g, Sugar: 7g, Vitamin A: 2608IU, Vitamin C: 35mg, Calcium: 377mg, Iron: 2mg