This Southwest chicken bake is my go-to Tex-Mex dinner when I want something fast, comforting, and full of flavor. I smother tender chicken breasts in creamy enchilada sauce, top them with a melty blanket of cheese, and bake them to perfection. Made with just five simple ingredients, this Southwestern chicken casserole comes together in about 30 minutes, making it perfect for busy weeknights or a stress-free weekend meal.
Top Reader Reviews
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.
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This chicken disappeared so fast at our dinner table. Our family loves all things southwest flavored!
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Baked Southwest Chicken Breasts
If you love Tex-Mex flavors but want a fuss-free meal, my baked Southwest chicken is for you. The recipe is inspired by classic chicken enchiladas but much simpler. I bake chicken breasts bake in a creamy sauce made from enchilada sauce, diced tomatoes with green chiles, and sour cream, then finish them under a generous layer of shredded cheese.
This Southwestern chicken bake is versatile, too! You can serve it with rice, refried beans, or tortillas for a complete meal. You can also swap in salsa verde for a tangier version or add extra spices like taco seasoning for a little kick. Leftovers reheat beautifully and make for an easy next-day lunch.
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Temperature Trick for Juicy Chicken
When baking these Southwest chicken breasts, don’t just rely on the oven timer. I recommend using a meat thermometer for the best results. For juicy, tender chicken, pull it out of the oven when it hits 155°F internally. The additional cook time after adding the cheese will bring it up to a safe 165°F without drying it out.
Southwest Chicken Bake Recipe
Equipment
- 8×11-inch Baking Dish
Ingredients
- 4 boneless, skinless chicken breasts (*)
- kosher salt (to taste)
- ground black pepper (to taste)
- 15 ounces enchilada sauce (1 can)
- 14.5 ounces diced tomatoes with green chilies (1 can, drained)
- 8 ounces sour cream (**)
- 1 cup shredded Mexican cheese blend (***)
Optional Garnishes:
- chopped fresh cilantro
- cojita cheese
- tortilla chips/strips
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, 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 diced 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 shredded Mexican cheese blend
- 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 chips/strips
Notes
- Try rubbing the chicken with taco seasoning (instead of just salt and pepper) for an extra kick of flavor.
- To prevent sticking, you can spread a thin layer of sauce in the bottom of the dish before placing the chicken.
- Drain the canned tomatoes with green chilies thoroughly. Extra liquid can make the sauce watery instead of creamy.
- Instead of red enchilada sauce, try using green enchilada sauce for a brighter and tangier flavor. Lots of readers have also loved making this with salsa verde.
- Properly cooked chicken breasts should reach 165°F internally.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Southwestern Baked Chicken Step by Step
Season the Chicken: Preheat your 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 seasoned raw chicken breasts into 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. If you’re worried about the chicken sticking to your baking dish, you can put a little bit of the sauce underneath the chicken to create a barrier.
Bake the Chicken: Pour the creamy sauce mixture over the chicken breasts. Bake your Southwest chicken in the preheated oven at 375°F for 20-30 minutes, or until the internal temperature reaches 155°F. The chicken will continue to cook after you add the cheese.
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. At this point, the chicken should be 165°F internally.
Serve the Chicken: Remove chicken from the oven and allow it to rest for 3-4 minutes to lock in the juices. Serve as desired with rice, refried beans, tortilla chips, Cotija cheese, cilantro, salsa, or whatever you like!
How to Store and Reheat
Store Southwestern baked chicken breast in an airtight container 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.
I don’t recommend freezing this recipe because the sauce doesn’t hold up well when frozen and reheated. But if you would like to freeze it, simply store it in a freezer-safe container up to 2 months.
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