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Veggie Loaded Chicken Enchiladas

I was initially inspired to make this dish when I saw this amazing recipe by Perry’s Plate. I’m not much of a recipe follower, but I tucked this idea away and spun it into my own version. This dish is pretty easy to make (the best part being that this is prepared lasagna style instead of rolling the tortillas…so much quicker and easier!), can be made ahead (which is always a bonus for those busy days) and is loaded with veggies. A definite win in my books! I use this fabulous Trader Joe’s enchilada sauce, but it’s pretty easy to make your own and I’ve seen lots of recipes floating around on the internet. If you do buy a pre-made sauce, be sure to read the ingredient labels, and in particular, check the sodium levels.

I have made this dish two different ways, and both have been successful, although I prefer the preparation as written in the recipe (sauteeing all the veggies with the sauce prior to baking in the oven). You can assemble this dish without pre-cooking the veggies, however I found the flavor wasn’t quite as good. If you’re running short on time though, it certainly is an option. Just cook at a slightly lower temperature (325-350degF) for 60-75 minutes.


Veggie Loaded Chicken Enchiladas
An easy to make enchilada dish with lots of veggies!
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2-3 cups cooked diced chicken or turkey (leftovers work great!)
1 medium onion, diced
2-3 medium peppers, chopped
1 medium zucchini, chopped
1 can black beans, rinsed
1-2 ears corn (or 1 can, rinsed)
1-2 cups shredded cheese
10-12 corn tortillas, cut into strips
1 bottle enchilada sauce (or homemade)
1-2 avocados
1. Preheat oven to 375degF
2. Saute onions and peppers for 3-4 minutes until they start to soften
3. Add zucchini and saute for 2-3 minutes
4. Add beans, corn and chicken or turkey, and saute until warmed through.
5. Stir in enchilada sauce.
6. Spread some of mixture on the bottom of your 9x13 baking pan.
7. Layer corn tortilla strips over the pan (does not need to be covered, about 3 tortillas per layer)
8. Add more of the vegetable mixture, and continue to layer until ingredients are gone.
9. Sprinkle cheese on top.
10. Bake in oven until warm through and cheese is melted.
11. Serve with sliced avocado and cilantro.
Feel free to add additional veggies of choice...kale, spinach, mushrooms, etc are all great additions to this dish.
Kale and Dumbells http://www.kaleanddumbbells.com/


October 8, 2013 - 8:52 am

Natalie - Awesome, Rachel! Looks fabulous!!

October 8, 2013 - 3:06 pm

Jacoba - Leftovers? What are those? 🙂 Looks delicious!

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