Mildly spicy, cheesy, hot and juicy. Toss everything in a casserole dish and let the oven do all of the work. Low in fat and calories, high in protein, my recipe for a Cheesy Southwestern Baked Chicken is what you should be cooking for dinner tonight. The hardest part of the is recipe is waiting for it to bake while the delicious aroma fills your home.
Using boneless skinless chicken breasts and a few canned items, the only actual work you do is dicing the red bell pepper and the onion. Oh yeah, and using a can opener.
The chicken breasts are actually poached in the black beans, corn and tomato mixture. The flavors and spices work together and flavor each other. Serve this easy casserole with a side of rice and you have your main course and a healthy side in one dish.
The only downside to this recipe is that it takes an hour in the oven. Boo. The good news is that brown rice or Texmati rice like I used, takes 45 minutes, so in the grand scheme of things, it’s not that bad.
The liquid bubbles vigorously at the end of cooking, so always put a casserole dish on a larger sheet tray. This will protect the bottom of your oven from spills and splatters as well as making it easier to pick up and remove your casserole from the oven.
Here is my recipe for a Cheesy Southwestern Baked Chicken
Cheesy Southwestern Baked Chicken
- 4 Boneless Skinless Chicken Breasts 2-Pounds
- 1 15-Ounce Can Corn Drained
- 1 15-Ounce Can Black Beans Drained and rinsed
- 2 10-Ounce Cans Enchilada Sauce Mild or spicy (I used mild)
- 1 Cup Tomato Salsa Mild or spicy (I used medium)
- 1 Red Bell Pepper 1/2-inch dice, seeds removed
- 1 Medium Red Onion 1/2 diced, 1/2 sliced
- 1 Cup Monterey Jack Cheese Shredded
- 2 Teaspoons Salt
- 1 Teaspoon Red Pepper Flakes
- 1 Tablespoon Dried Oregano
- Pickled Jalapenos
- 1/4 Cup Cilantro Chopped, optional
- Pickled Jalapenos
- Preheat oven to 400F
- In a large mixing bowl, combine the rinsed beans, corn, diced red pepper, diced onion, 1-can of enchilada sauce, oregano and tomato salsa. Mix to combine then pour the mixture into a 9x13 inch casserole dish
- In the same bowl, add the chicken breasts, salt, red pepper flakes and 1-can of enchilada sauce. Mix well, lay the chicken breasts on top of the bean mixture in the casserole.
- Set the casserole on a large sheet tray, place in the oven and bake for 1-hour
- Once the chicken breast registers 165F with an instant-read thermometer, sprinkle the shredded cheese, pickled jalapenos and sliced onions on top.
- Turn on the broiler in the oven
- Place the casserole under the broiler until the cheese is melted and a little browned
- Garnish with chopped cilantro and additional jalapenos if desired, serve with rice.