Cheesy Chicken Enchilada Bake
Ingredients
The base
-
2
cups
salsa verde or guacamole salsa
-
1 ½
pounds
boneless skinless chicken thighs or chicken breasts
-
1
tablespoon
oil
-
1
medium
yellow or white onion, thinly sliced
-
2
medium
bell peppers, sliced
-
½
teaspoon
salt
-
a pinch
black pepper
-
1
can (15-ounce)
black beans, rinsed and drained
-
1 to 2
cups
shredded Monterey Jack or sharp cheddar cheese
-
fresh, chopped
cilantro
Seasoning Mix
-
1
teaspoon
dried oregano
-
½
teaspoon
garlic powder
-
½
teaspoon
chili powder
-
½
teaspoon
cumin
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
Instructions
- Preheat the oven to 350°F and grease a baking dish.
- Spread 1 cup of salsa in the bottom of the dish.
- Combine seasoning mix ingredients in a bowl and set aside.
- Pat chicken dry, cut into strips if using breasts, and sprinkle seasoning mix on both sides.
- In a skillet, heat oil and sauté onions and peppers until softened.
- Layer onions and peppers over the salsa in the dish.
- In the same skillet, brown the chicken briefly on both sides and layer it over the vegetables.
- Sprinkle black beans over the chicken and pour remaining salsa on top.
- Cover the dish with foil and bake for 20-35 minutes depending on chicken type.
- Uncover, add cheese, and bake until chicken is cooked through and cheese is melted.
- Let it rest before serving, garnished with cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
452
Total fat
28g
Total carbohydrates
20g
Total protein
27g
Sodium
1123mg
Cholesterol
128mg
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