Cheesy Chicken Enchilada Bake

Cheesy Chicken Enchilada Bake

with Bell Peppers and Monterey Jack Cheese

Read more

It’s time to take your Taco Tuesday rotation to the next level with a tortilla casserole bake. This version is essentially an oversized sandwich of melty, saucy, and meaty flavors, featuring a layer of tortillas topped with chicken and bell peppers that then get crowned with another layer of tortillas, plus a tomato enchilada sauce and a sprinkling of cheese. When it comes out of the oven, it’s bubbling, piping hot, and steamy—how could it not impress?


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Chicken Breasts

2 tablespoon

Southwest Spice Blend

2 unit

Bell Pepper

2 unit


7.06 ounce

Enchilada Sauce

6 unit

Flour Tortillas


¾ cup

Monterey Jack Cheese


1 unit


6 tablespoon

Sour Cream


Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2134 kJ
Calories510 kcal
Fat21 g
Saturated Fat10 g
Carbohydrate33 g
Sugar5 g
Dietary Fiber4 g
Protein45 g
Cholesterol140 mg
Sodium600 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Bowl
Large Pan
Baking Dish
Slotted Spoon
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Cut chicken into ½-inch cubes, then toss in a medium bowl with 5 tsp Southwest spice (we’ll use the rest later).


Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and cook, tossing occasionally, until lightly browned, 4-5 minutes. Meanwhile, halve, core, and seed bell peppers, then cut into ½-inch squares. Trim, then thinly slice scallions, reserving 1 TBSP greens for garnish.


Add bell peppers and remaining scallions to pan with chicken. Season with salt and pepper. Cook, stirring occasionally, until peppers are slightly softened, about 2 minutes. Stir in enchilada sauce and ½ cup water. Let simmer gently until sauce is slightly thickened and warmed through, about 3 minutes.


Lightly oil a baking dish (we used an 8- by 10-inch dish). Lay 3 tortillas on bottom, covering as much surface area as you can. Using a slotted spoon, spread chicken and bell peppers evenly over tortillas, leaving most of the sauce in pan. Lay remaining tortillas on top, then pour over sauce from pan. Sprinkle with cheese. Bake in oven until cheese melts and is lightly browned, 10-12 minutes.


Meanwhile, zest 1 tsp zest from lime, then cut lime into wedges. In a small bowl, stir together lime zest, remaining Southwest spice, and sour cream. Season with salt and pepper.


Let casserole rest 5 minutes after removing from oven. Divide between plates. Dollop with crema and garnish with reserved scallion greens.