Tex Mex Baked Chicken
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5.0
54 reviews
Excellent
Tex Mex Baked Chicken
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Tex Mex Baked Chicken is the perfect recipe for a weeknight dinner. Lean chicken breasts and black beans with flavorful Tex Mex sauce.
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Ingredients
- 30 oz black beans (2 15-oz cans), drained
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 2 lbs chicken breasts (See Note 1)
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp chili seasoning
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 cups Red Enchilada Sauce
- 1 1/2 cups cheddar cheese or Oaxaca cheese
- 1/2 cup crumbled cotija cheese or queso fresco
- cilantro for garnish
Instructions
- Preheat oven to 400°F. In a small bowl mix together the garlic, cumin, chili powder, kosher salt and pepper.
- Place the black beans, onion and bell pepper in a rectangle 9x13" casserole dish that has been sprayed with cooking spray or vegetable oil.
- Layer the chicken breasts on top of the black beans/vegetables and top with seasoning mixture.
- Drizzle half of the red enchilada sauce on top of the chicken.
- Bake covered with foil for 25 minutes, depending on the thickness of your chicken breasts. (See Note 1) Be sure chicken internal temp reads at least 160°F as it will continue to cook.
- Remove from oven and top each chicken breast with the remaining red enchilada sauce and cheddar cheese. Put it back in the oven, uncovered for 5 minutes. We want a finished 165°F internal temp, check. Remove from oven and allow to rest 5 minutes before slicing or serving.
- Sprinkle the cotija cheese crumbles over all and chopped cilantro (optional) for garnish.
Notes
- Chicken breasts can vary in size from 5 ounces to 10 ounces, meaning that the cooking time varies. I use boneless and skinless chicken breast meat. To ensure that the chicken breasts cook evenly, you may want to use the flat side of a meat mallet to lightly pound the chicken breasts to an even thickness. Place the chicken between two sheets of plastic wrap or parchment paper to prevent it from sliding around or slice in half horizontally and pound between sheets of plastic wrap for even thickness.
- Chicken breasts can vary in size from 5 ounces to 10 ounces, meaning that the cooking time varies. I use boneless and skinless chicken breast meat. To ensure that the chicken breasts cook evenly, you may want to use the flat side of a meat mallet to lightly pound the chicken breasts to an even thickness. Place the chicken between two sheets of plastic wrap or parchment paper to prevent it from sliding around or slice in half horizontally and pound between sheets of plastic wrap for even thickness.
- For best results, use an instant read thermometer to check the internal temperature of the chicken. It is properly cooked when it reaches internal temperature of 165°F.
Nutrition Information
Show Details
Calories
548kcal
(27%)
Carbohydrates
16g
(5%)
Protein
64g
(128%)
Fat
24g
(37%)
Saturated Fat
13g
(65%)
Cholesterol
206mg
(69%)
Sodium
1269mg
(53%)
Potassium
1028mg
(29%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
1382IU
(28%)
Vitamin C
31mg
(34%)
Calcium
424mg
(42%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 16g | 5% |
| Protein | 64g | 128% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 206mg | 69% |
| Sodium | 1269mg | 53% |
| Potassium | 1028mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1382IU | 28% |
| Vitamin C | 31mg | 34% |
| Calcium | 424mg | 42% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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