Enchilada Style Baked Chicken

This crowd-pleasing Enchilada Style Baked Chicken is loaded with black beans, corn, tomatoes and a delicious enchilada sauce.   It’s an easy chicken enchilada casserole recipe to make any night of the week.

This Enchilada Style Baked Chicken is your basic chicken enchilada casserole without the tortillas.  It has all of the flavor and comfort of enchiladas with less carbs, less calories and less hassle to make.

When this enchilada chicken casserole comes out of the oven you’ll have a wonderful healthy meal that  has all of the flavors of chicken enchiladas, complete with tender juicy chicken, black beans, corn, tomatoes and melted cheese.  The only thing missing here are the tortillas.  Yay!  Less carbs!  Less calories!  Less hassle! 

Easy Chicken Enchilada Bake Recipe

• Chicken breasts
• Black Beans
• Corn
• Tomatoes
• Enchilada Sauce
• Cheese
• Cilantro
• Green Onion
• Black Olives

Find printable recipe with the measurements below.

Variations

This enchilada casserole recipe can be tweaked any number of ways to your liking.

• Use pinto beans or refried beans instead of black beans
• Add grilled sliced onions and green and red peppers for a fajita flavored casserole
• Add green chilies
• Add zucchini instead of corn
• Use ground chicken or turkey instead of chicken breasts 
• Chop the chicken instead of baking the breasts whole
• Garnish with purple onions instead of green
• Garnish with chopped avocado 

How To Make Chicken Enchilada Casserole

This enchilada casserole recipe is an easy one to make!  Prep time is about 5 minutes and bake time is about 45 minutes.

• Add ingredients to a baking dish big enough to hold 4 chicken breasts.
• Pour enchilada sauce over the ingredients.
• Layer the top with cheese.
• Bake for about 45 or until the chicken is cooked through.
• Garnish with cilantro, green onion and black olives.

Serving Suggestions

• Sides. I serve this chicken enchilada bake with either Spanish Rice, Spanish Brown Rice, Spanish Quinoa, Mexican Green Rice or Cilantro Lime Quinoa. 
• Salads.  A big green salad like this Spring Mix Salad, Romaine Salad and this Mexican Salad Recipe.

Looking For More Easy Chicken Dinner Recipes?

• Mexican Avocado Chicken Burgers
• Chicken Fajita Stuffed Sweet Potatoes
• Chicken Picadillo Bowls
• Baked Chicken Fajita Quesadillas

Continue to Content

Print

Yield: 4 servings

Enchilada Style Baked Chicken

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour

This crowd-pleasing Enchilada Style Baked Chicken is loaded with black beans, corn, tomatoes and a delicious enchilada sauce.   It's an easy chicken enchilada casserole recipe to make any night of the week.

Ingredients

• 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 Homemade 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

Instructions

1. Place the chicken in a medium sized baking dish
2. Sprinkle the corn, black beans and tomatoes evenly over the chicken
3. Pour the enchilada sauce evenly over the top
4. Bake uncovered on the middle rack at 350 degrees for 30 minutes.
5. Sprinkle the cheese over the top of the chicken.
6. Return to the oven and continue to bake for another 10 - 15 minutes or until chicken is no longer pink inside
7. Garnish with green onions and chopped cilantro
8. Serve with rice or quinoa

For the Homemade Enchilada Sauce

1. Heat the olive oil in a medium skillet.
2. Over medium high heat cook the onion, jalapeno and garlic for about 8 to 10 minutes or until soft and cooked evenly.
3. Stir in the chili powder, cumin, and oregano.
4. Add the tomato sauce and chicken broth.
5. 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.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 677Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 64mgSodium: 2607mgCarbohydrates: 85gFiber: 20gSugar: 24gProtein: 38g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.