Tex Mex Baked Chicken
User Reviews
5
Tex Mex Baked Chicken
Description
Tex Mex Baked Chicken brings together a bed of black beans, diced onion, and green bell pepper topped with seasoned chicken breasts. The chicken is coated with a blend of garlic powder, cumin, chili seasoning, salt, and pepper, then partially covered with enchilada sauce. Baking covered at 400°F allows the chicken to cook evenly, absorbing flavors from the beans and vegetables below. After an initial bake, more sauce and a mix of cheddar and cotija cheeses are added, melting over the chicken for a balanced cheesy touch.
The result is tender chicken with a slightly spicy, smoky seasoning paired with creamy melted cheese and the hearty texture of black beans and vegetables beneath. This one-dish meal offers a variety of textures from the soft beans and vegetables to the melted cheese topping. It can serve as a convenient family dinner or a dish to impress guests with minimal fuss.
To ensure even cooking, chicken breasts can be pounded to an even thickness before baking. Using an instant-read thermometer is recommended to confirm the chicken’s internal temperature reaches 165°F for safe consumption. Allowing the dish to rest after baking helps retain juices and improves slicing. Garnishing with chopped cilantro adds a fresh, herbal note to finish the dish.
Ingredients
- 30 oz black beans (2 15-oz cans), drained
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 2 lbs chicken breast See Note 1
- 1/2 tsp garlic powder
- 1/2 tsp cumin ground
- 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 cotija cheese or queso fresco, crumbled
- 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
- Lightly pound chicken breasts to an even thickness to promote uniform cooking.
- Use an instant-read thermometer to ensure chicken reaches a safe internal temperature of 165°F.
- Rest the baked chicken for 5 minutes before slicing to retain juices.
- Boneless, skinless chicken breasts work best for this recipe.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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