Southwest Chicken Bake
This Southwest Chicken Bake is a flavorful, easy one-dish meal with tender chicken, zesty enchilada sauce, and melty cheese. Perfect for busy weeknights!
Equipment
- Baking dish (9x13 inch)
- Mixing Bowl
- Measuring cups and spoons
- Knife and cutting board
- Oven
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 can (15 ounces) enchilada sauce
- 1 can (14.5 ounces) diced tomatoes with green chilies drained
- 8 ounces sour cream
- 1 cup shredded Mexican cheese blend
- Chopped fresh cilantro for garnish
- Cojita cheese for additional flavor
- Tortilla chips or strips for serving
Instructions
- Preheat your oven to 375°F (190°C). This ensures the chicken cooks evenly and the cheese melts beautifully.
- Season the 4 boneless, skinless chicken breasts with salt and pepper on both sides. This simple seasoning enhances the overall flavor.
- In a mixing bowl, combine the 15 ounces of enchilada sauce and the drained 14.5 ounces of diced tomatoes with green chilies. Stir until well mixed.
- Spread a thin layer of the sauce mixture on the bottom of your baking dish. Place the seasoned chicken breasts on top, and then pour the remaining sauce mixture over the chicken.
- Dollop the 8 ounces of sour cream over the top of the chicken and sauce. Use a spatula to spread it evenly for creamy goodness in every bite.
- Sprinkle 1 cup of shredded Mexican cheese blend over the sour cream layer. This will create a deliciously gooey top once baked.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and the cheese is bubbling and golden.
- Once baked, remove from the oven and let it rest for a few minutes. Garnish with chopped fresh cilantro and crumbled cojita cheese. Serve with tortilla chips or strips on the side for an extra crunch!
Notes
- Substitute Greek yogurt for sour cream to make a lighter version of this dish.
- Add black beans or corn to increase fiber and nutrition.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze the assembled but unbaked dish for longer storage; thaw overnight before baking.
- Customize with vegetables like bell peppers or onions for added flavor.