This Southwest Chicken bake is an easy chicken dinner perfect for any night of the week. This easy chicken recipe for dinner with few ingredients makes it so you have the most delicious chicken dinner, with none of the stress. This creamy, cheesy baked chicken recipe is covered in enchilada sauce for a Tex-Mex-inspired meal the whole family will love!
What’s in This Southwest Chicken Recipe?
This Southwest Chicken bake is creamy, cheesy, and inspired by one of our favorite dishes: chicken enchiladas! We love Mexican food and Tex-Mex dishes, so we wanted to create an easy chicken bake inspired by those flavors.
- Chicken: We like boneless, skinless chicken breasts best for this recipe, but thighs will also work.
- Enchilada Sauce: Gives this dish its signature Mexican flavor.
- Chopped Tomatoes with Green Chilies: Add texture, acidity, and a bit of spice.
- Sour Cream: Makes this bake creamy and moist.
- Cheese: We used Mexican blend cheese, but feel free to use your favorite.
Variations on Southwestern Chicken
It’s easy to change up this recipe by using green enchilada sauce instead of red, spicier tomatoes with green chilies or milder diced tomatoes, and/or Greek yogurt instead of sour cream.
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How to Store and Reheat
Store this Southwestern chicken bake tightly covered in the refrigerator for up to 3 days. Reheat covered with foil in a 350°F oven for 20-30 minutes, or until warmed through. Uncover in the last few minutes to brown the cheese.
We do not recommend freezing this recipe, as the sour cream will separate once thawed.
Notes from the Test Kitchen
The chicken is cooked in enchilada sauce and topped with tortilla strips, more cheese, and cilantro. This baked chicken breast recipe brings all of those Tex-Mex flavors into one simple dish that tastes absolutely amazing!
Top Reader Review
“This chicken disappeared so fast at our dinner table. Our family loves all things southwest flavored!.” – Jocelyn
Southwest Chicken Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper to taste
- 15 ounces enchilada sauce 1 can
- 14.5 ounces chopped tomatoes with green chilies drained (1 can)
- 8 ounces sour cream
- 1 cup Mexican blend shredded cheese
Optional Garnishes
- Chopped fresh cilantro
- Cojita cheese
- Tortilla strips or corn chips
Equipment
- 8×11-inch Baking Dish
Instructions
- Preheat oven to 375°F and spray an 8×11-inch baking dish with nonstick spray.
- Pound the breasts to an even 1-inch thickness, then season both sides of the breasts with salt and black pepper.4 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- Place the chicken in the prepared dish.
- In a medium bowl, whisk together enchilada sauce, drained tomatoes, and sour cream.15 ounces enchilada sauce, 14.5 ounces chopped tomatoes with green chilies, 8 ounces sour cream
- Pour the sauce/sour cream mixture over the chicken.
- Bake at 375°F for 20-30 minutes, or until the internal temperature reaches 155°F.
- Sprinkle breast with the Mexican blend cheese, then continue to cook just until the cheese is melted and beginning to bubble.1 cup Mexican blend shredded cheese
- Remove chicken from the oven and allow to rest 3-4 minutes.
- To serve, place a nest of tortilla chips on a plate and place the chicken on top. Drizzle with extra sauce and garnish with chopped cilantro & crumbled Cotija cheese. Serve with refried beans if desired.Chopped fresh cilantro, Cojita cheese, Tortilla strips
Notes
- Nutritional information does not include optional ingredients.
How to Make Southwest Chicken Step by Step
Season the Chicken: Preheat the oven to 375°F and spray an 8×11-inch baking dish with nonstick spray. Pound 4 boneless, skinless chicken breasts to an even 1-inch thickness, then season both sides of the breasts with salt and black pepper.
Place the Chicken: Place the chicken in the prepared dish.
Mix the Sauce: In a medium bowl, whisk together 15 ounces (1 can) of enchilada sauce, 14.5 ounces (1 can) of drained chopped tomatoes with green chilies, and 8 ounces of sour cream.
Melt the Cheese: Sprinkle the chicken with 1 cup of shredded Mexican blend cheese, then continue to cook just until the cheese is melted and beginning to bubble.
Serve the Chicken: Remove chicken from the oven and allow to rest 3-4 minutes. To serve, place a nest of tortilla chips on a plate and place the chicken on top. Drizzle with extra sauce and garnish with chopped cilantro & crumbled Cotija cheese. Serve with refried beans if desired.
Could this dish be made in an instant pot?
I haven’t tried that yet!
I will be making this after I shop for the ingredients. It sounds like it will be similar to Applebee’s Fiesta Chicken. They serve it with picco de gallo, some type of rice, and limes. Soooo good, I cant wait. I’ll let you know though. : )
Enjoy!
I have made this several times, so quick and easy. I usually use salsa verda and skip the sour cream. So yumm-o! If there are any leftovers I usually shred the chicken and eat it rewarmed with tortilla chips. ❤️
Sounds delicious, Liz!
I was looking for an easy Mexican style chicken breast recipe and this ticked all the boxes!!!
I made it per the instructions, except I switched out the enchilada sauce and used salsa verde instead, because that was what I had. I also rubbed the breasts with dry taco seasoning. Had a nice kick to it, and was moist and tender. Will make again.
Thanks for sharing what worked for you, Shiela! I’m so glad you enjoyed it!