Southwest Chicken Bake Recipe

southwest chicken bake in casserole dish

4.45 from 81 votes

Made with just 5 ingredients, this Southwestern-style chicken breast bake is drenched in enchilada sauce and covered in a blanket of melty cheese!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 542kcal

Author: Becky Hardin

Equipment

8x11-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 8x11-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

Video

Notes

*Boneless, skinless chicken thighs also work.

**You can use Greek yogurt in place of the sour cream.

***I used Mexican blend cheese, but feel free to use your favorite.

Tips:

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.

Crockpot Instructions: Place the seasoned chicken breasts and Southwest sauce in your crockpot and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. Sprinkle the cheese over top in the last 10-15 minutes.

Make-Ahead: Assemble the dish up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Just add 5-10 minutes to the baking time when cooking straight from the fridge.

Storage: Store Southwest chicken tightly covered in the refrigerator for up to 3 days.

Nutrition