ENCHILADA STYLE BAKED CHICKENYum
This crowd-pleasing Enchilada Style Baked Chicken is loaded with black beans, corn, tomatoes and a delicious enchilada sauce, and it’s about as easy as a chicken recipe gets.
The prep time for this enchilada casserole is like 5 minutes. You’ll toss all the ingredients in a baking dish big enough to hold 4 chicken breasts, then you’ll pop everything in the oven to cook for about 45 to 50 minutes. When it comes out of the oven you’ll have a wonderful healthy Mexican casserole that has all of the flavors of chicken enchiladas, complete with tender juicy chicken, onions, garlic, black beans, corn, tomatoes and melted cheese. The only thing missing here is tortillas. Yay! Less carbs and less hassle (no having to roll stuffed tortillas).
I use my homemade enchilada sauce for this recipe, which comes together in about 10 minutes and has a really great flavor. It’s a family favorite. But if you’re short on time, you can cheat and use your favorite canned enchilada sauce. Homemade is better (you can control the amount of sodium you’re getting), but if you’re really reeeally reeeally pressed for time….. you can go with canned. I won’t tell a soul. Only thing different that I do here with my enchilada sauce is I don’t strain it. I leave in the onion, garlic and jalapeño which adds to the flavor, texture and nutrition of this dish. I also go a little lighter on the jalapeño for this dish.
Garnishing is a must when it comes to enchiladas, or in this case, deconstructed enchiladas. I like to garnish heavily with green onions, cilantro and especially black olives. Lots and lots of black olives! To me, black olives are what really makes a good enchilada great!! Remember the days when you were a kid and wore black olives on your fingers? My uncle (who was like my brother) taught me that. Every holiday we ate so many black olives out of the fancy dish full chilling in the fridge, there was hardly any left for the holiday dinner table. Black olives are the best!
Enchilada Style Baked Chicken
Yield: 4 servings
Total Time: 60 minutes
- 4 Free-range skinless, boneless chicken breasts
- 1-1/4 cup fresh or frozen corn kernels
- 1 15-ounce can black beans, drained and rinsed
- 2 Roma tomatoes, chopped
- 1-1/2 cups enchilada sauce
- 1 cup shredded Jack and cheddar cheese blend (Mexican style cheese blend), shredded
- Garnish with green onions, black olives and chopped cilantro
For the Enchilada Sauce
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 3 cloves garlic, minced
- 1 teaspoon jalapeno pepper, seeded and minced (optional)
- 3 Tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon ground oregano
- 1 15-oz can tomato sauce
- 1 cup chicken broth
- Place the chicken in a medium sized baking dish
- Sprinkle the corn, black beans and tomatoes evenly over the chicken
- Pour the enchilada sauce evenly over the top
- Bake uncovered on the middle rack at 350 degrees for 30 minutes.
- Sprinkle the cheese over the top of the chicken.
- Return to the oven and continue to bake for another 10 - 15 minutes or until chicken is no longer pink inside
- Garnish with green onions and chopped cilantro
- Serve with rice or quinoa
For the Enchilada Sauce
- Heat the olive oil in a medium skillet.
- Over medium high heat cook the onion, jalapeno and garlic for about 8 to 10 minutes or until soft and cooked evenly.
- Stir in the chili powder, cumin, and oregano.
- Add the tomato sauce and chicken broth.
- Blend well and bring the sauce to a simmer. Lower the heat and cook for about 5 to 7 minutes or until the sauce has slightly thickened.