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.
Mexican food is probably the most requested meal at our house. I can’t remember the last time I made a baked dish like this, though. It looks like we’ll be having something new next week!
Love that!
We do a lot of chicken dinners because my it’s so family friendly and this is such a great way to change up our routine. Looks so cheesy and delicious!
I definitely need to add this to our menu!! It is full of so much flavor! We love chicken dishes!
Never enough chicken recipes around here
One of my favorite dinner recipes! It was so very good!
YAY! That makes me happy!
This needs to happen at my house very soon!! I’m going to have to try this.
I hope you love it!!
This chicken disappeared so fast at our dinner table. Our family loves all things southwest flavored!
YAY!
This definitely rates as a new family favorite! And it’s so darn easy to throw together!
YAY!
This was delicious and a big hit with my family! I subbed greek yogurt for the sour cream and it turned out great! Thank you for the recipe!
I’m so glad everyone loved it so much!
Love this recipe it was delicious.
Thank you!
I have to be honest, I was so excited to try this because it looked so good. We were highly disappointed. Neither me or my husband could even finish our plate because we did not like it that much. :/ maybe if there was wayyyyy less sour cream it would be ok? I’m not sure. But I would not waste my time or chicken on this one.
I am sorry this recipe wasn’t up to your taste, Katie!