Chicken Enchiladas With Spicy Mexican Vegetables

Name: Chicken Enchiladas With Spicy Mexican Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken breast, cubed; 1 red pepper, chopped; ½ teaspoon cumin; ½ teaspoon chili powder; 1 (16 ounce) can refried beans; 1 cup wheat germ; 6 large flour tortillas; 1 cup shredded cheddar cheese; 10 ounces salsa; salsa (to garnish); sour cream (to garnish); 2 teaspoons canola oil; 1 sweet potato, diced; 1 large carrot, cubed; 1 cup broccoli floret; 2 tomatoes, diced; 1 cup corn; 1 tablespoon cumin; salt and pepper

Servings: persons

1 lb chicken breast, cubed
1 red pepper, chopped
½ teaspoon cumin
½ teaspoon chili powder
1 (16 ounce) can refried beans
1 cup wheat germ
6 large flour tortillas
1 cup shredded cheddar cheese
10 ounces salsa
salsa (to garnish)
sour cream (to garnish)
2 teaspoons canola oil
1 sweet potato, diced
1 large carrot, cubed
1 cup broccoli floret
2 tomatoes, diced
1 cup corn
1 tablespoon cumin
salt and pepper

1
Cook the chicken, pepper and spices in a nonstick pan over medium high heat for 4 minutes.
2
Remove from heat and add beans and wheat germ.
3
Add 1/4 c chicken filling to each tortilla, roll up, and place seam side down in a nonstick baking dish.
4
Top with the salsa.
5
Cover and bake at 350 for 40 minutes.
6
Sprinkle with cheese.
7
Garnish with salsa, sour cream and more cheese.
8
For vegetables:.
9
Heat the oil in a nonstick pan and fry the sweet potato, carrot and broccoli for 5-7 minutes or until tender.
10
Stir in tomatoes, corn and cumin.
11
Return to heat and cook until the corn and tomatoes are hot.

1035

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 lb chicken breast, cubed, 1 red pepper, chopped, ½ teaspoon cumin, ½ teaspoon chili powder, and more.

Yes, Chicken Enchiladas With Spicy Mexican Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!