Southwest Chicken Bake
Baked chicken breasts in a creamy enchilada-tomato sauce topped with melted Mexican cheese. Serve over tortilla chips or strips and garnish with chopped cilantro and cotija cheese.
Equipment
- 8×11-inch Baking Dish
Ingredients
Ingredients
- 4 boneless skinless chicken breasts(*)
- salt and pepper to taste
- 15 ouncesenchilada sauce 1 can
- 14.5 ouncesdiced tomatoes with green chilies 1 can, drained
- 8 ouncessour cream **
- 1 cupshredded Mexican cheese blend ***
- chopped fresh cilantro
- cojita cheese
- tortilla chips/strips
Instructions
Instructions
- Preheat oven to 375°F. Spray an 8×11-inch baking dish with nonstick spray.
- Pat the 4 boneless, skinless chicken breasts dry and, if needed, pound them to an even 1-inch thickness.
- Season both sides of the chicken breasts with salt and pepper to taste.
- Place the seasoned chicken breasts in the prepared baking dish in a single layer.
- In a medium bowl, whisk together 15 ounces enchilada sauce, the drained 14.5-ounce can of diced tomatoes with green chilies, and 8 ounces sour cream until smooth.
- Pour the sauce mixture evenly over the chicken breasts.
- Bake, uncovered, at 375°F for 20–30 minutes, or until the internal temperature at the thickest part of the chicken reaches 165°F.
- Remove the dish from the oven and evenly sprinkle 1 cup shredded Mexican cheese blend over the chicken. Return to the oven and bake just until the cheese is melted and beginning to bubble, about 2–5 minutes.
- Remove from oven and let the chicken rest in the dish for 3–4 minutes.
- To serve, place a nest of tortilla chips/strips on each plate, set a chicken breast on top, spoon some of the pan sauce over the chicken, and garnish with chopped fresh cilantro and crumbled cojita cheese. Serve immediately.
Notes
Try rubbing the chicken withtaco seasoning(instead of just salt and pepper) for an extra kick of flavor.
To prevent sticking, you can spread a thin layer of sauce in the bottom of the dish before placing the chicken.
Drain the canned tomatoes with green chilies thoroughly. Extra liquid can make the sauce watery instead of creamy.
Instead of red enchilada sauce, try using green enchilada sauce for a brighter and tangier flavor. Lots of readers have also loved making this with salsa verde.
Crockpot Instructions:Place the seasoned chicken breasts and Southwest sauce in your crockpot and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. Sprinkle the cheese over top in the last 10-15 minutes.
Properly cooked chicken breasts should reach165°F internally.
Nutritional information does not include optional ingredients.
To prevent sticking, you can spread a thin layer of sauce in the bottom of the dish before placing the chicken.
Drain the canned tomatoes with green chilies thoroughly. Extra liquid can make the sauce watery instead of creamy.
Instead of red enchilada sauce, try using green enchilada sauce for a brighter and tangier flavor. Lots of readers have also loved making this with salsa verde.
Crockpot Instructions:Place the seasoned chicken breasts and Southwest sauce in your crockpot and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. Sprinkle the cheese over top in the last 10-15 minutes.
Properly cooked chicken breasts should reach165°F internally.
Nutritional information does not include optional ingredients.