Baked Enchilada Chicken
Loaded with nutrient-dense veggies, this baked enchilada chicken recipe needs to be added to your meal plan. Easy to prepare and loaded with flavor, this dish is hard to beat.
Ingredients
- 1 lb. chicken breasts, about 2 boneless, skinless chicken breasts
- 1-2 tablespoons olive oil
Spice Blend
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon salt
- pinch pepper, to taste
Sauce and Vegetables
- 2 teaspoons garlic, minced, about 2 cloves
- ¾ cup yellow onion, diced
- ¾ cup red bell pepper, diced
- ¾ cup sweet corn kernels
- ¾ cup black beans, rinsed and drained
- ½ cup chicken stock , if the sauce gets tight add a touch more stock
- 1 can red enchilada sauce, 10 ounce can
- ½ cup whipped cream cheese, regular will work too
- ½ cup shredded cheddar cheese
- ¼ cup shredded mozzarella cheese
Optional Toppings / Garnishes
- avocado, sliced thin
- cilantro, freshly chopped
- jalapeno, sliced or diced
- lime, cut into wedges
- sour cream
Equipment
- 1 11-inch or 3.5 quart oven-safe saucepan with lid
Instructions
- Preheat the oven to 350 degrees. In a small bowl, combine the spice blend. Set aside.
Prepare the Chicken
- Butterfly your chicken breasts and rub them with the spice blend. Grab an oven-safe pan and place it over medium high heat. Add the olive oil. Add the seasoned chicken to the pan and cook for 3-4 minutes per side. Once seared on both sides, remove the chicken from the pan and set it aside.
Prepare the Vegetables and Sauce
- In the same pan, add the diced onion, minced garlic and diced red bell pepper. Saute until the veggies begin to soften. Next, add the corn kernels and black beans. Gently fold everything together. Then, deglaze the pan with the chicken stock. Be sure to scrape up all of the tiny bits from the bottom of the pan.
- Next, add the enchilada sauce and cream cheese. Stir well and allow the cream cheese to melt into the sauce. You may need to gently whisk it to help the cheese emulsify into the sauce. If the sauce gets too thick, reduce the heat and add a touch more chicken stock. Once the sauce is well combined, nestle the chicken cutlets back into the sauce. Top with shredded cheddar and mozzarella cheese.
- Cover with a lid and finish cooking in the oven for about 20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Garnish with your favorite toppings and enjoy! Suggested toppings listed above.
Nutrition
Serving: 1serving, Calories: 437kcal, Carbohydrates: 21g, Protein: 36g, Fat: 24g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 122mg, Sodium: 614mg, Potassium: 781mg, Fiber: 5g, Sugar: 6g, Vitamin A: 1511IU, Vitamin C: 41mg, Calcium: 194mg, Iron: 2mg