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Southwest Chicken Bake

Southwest chicken bake in a white baking dish topped with melted Mexican cheese and fresh cilantro
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An easy, bold, and satisfying Southwestern-style baked chicken with just 5 main ingredients, 10 minutes of prep, and 30 minutes in the oven. Chicken breasts are smothered in a creamy enchilada sauce with diced tomatoes and green chiles, then blanketed in melted Mexican cheese for a no-fuss weeknight dinner with big, vibrant flavor.

Ingredients

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  • 4 boneless, skinless chicken breasts (or boneless skinless thighs)
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 15 oz red enchilada sauce (1 can – or green enchilada sauce or salsa verde for a tangier variation)
  • 14.5 oz diced tomatoes with green chiles (1 can), thoroughly drained
  • 8 oz sour cream (or plain Greek yogurt as a lighter substitute)
  • 1 cup shredded Mexican cheese blend (or pepper Jack for extra heat)

Instructions

  1. Preheat oven to 375 degrees F. Spray an 8×11-inch baking dish generously with nonstick cooking spray.
  2. Pound each chicken breast to an even 1-inch thickness using a meat mallet or rolling pin. Season both sides with kosher salt and black pepper. Optionally rub with taco seasoning for extra bold Southwestern flavor.
  3. Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Place seasoned chicken breasts in a single layer.
  4. In a medium bowl, whisk together enchilada sauce, thoroughly drained diced tomatoes with green chiles, and sour cream until completely smooth. Pour evenly over all chicken breasts, making sure each piece is fully coated.
  5. Bake at 375 degrees F for 20 to 30 minutes until internal temperature reaches 155 degrees F. Remove from oven and sprinkle shredded Mexican cheese evenly over each breast. Return to oven for 3 to 5 more minutes until cheese is fully melted and beginning to bubble.
  6. Remove from oven and let chicken rest for 3 to 4 minutes before serving. Internal temperature will continue rising to a safe 165 degrees F during rest.
  7. Place a nest of tortilla chips on each plate, set a chicken breast on top, drizzle with extra sauce from the baking dish, and garnish with fresh cilantro and crumbled Cotija cheese. Serve with refried beans if desired.

Notes

  • Drain the canned tomatoes very thoroughly before adding to the sauce. Excess liquid is the main cause of a watery sauce instead of a rich, creamy one.
  • Pull the chicken from the oven at 155 degrees F and rest for 3 to 4 minutes. It will safely reach 165 degrees F during resting without drying out.
  • Swap red enchilada sauce for green enchilada sauce or salsa verde for a brighter, tangier flavor many readers prefer.
  • Make ahead: assemble through Step 4, cover tightly, and refrigerate up to 24 hours. Add 5 to 10 extra minutes to bake time when starting cold from the refrigerator.
  • Crockpot method: place seasoned chicken and full sauce mixture in crockpot. Cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours. Sprinkle cheese over the top in the last 10 to 15 minutes of cooking until melted.

Nutrition

Find it online: https://www.benefitiany.com/southwest-chicken-bake/