Southwest Baked Chicken


Two 15 Oz. cans black beans, drained

1 medium yellow onion, diced

1 bell pepper, diced

2 lbs chicken breasts

1/2 tsp garlic powder

1/2 tsp ground cumin

1/2 tsp chili powder

1/2 tsp kosher salt

1/2 tsp black pepper

1 1/2 cups red enchilada sauce

1 1/2 cups cheddar cheese

1/2 cup cotija cheese, crumbled

cilantro for garnish

Preheat oven to 400, Then mix together garlic, cumin, chili powder, sea salt and pepper.

Put black beans, onion and bell pepper in a rectangle 9" x 13" casserole dish, sprayed with cooking spray.

Layer the chicken breasts on top of the black beans/vegetables and top with seasoning mixture.

Drizzle half of the red enchilada sauce on top of the chicken.

Bake covered with foil for 25 minutes.

Remove from oven and top chicken breast with remaining enchilada sauce and cheddar cheese.

Return to oven then bake, uncovered for 5 minutes.

Remove from oven and rest 5 minutes before slicing or serving.

Sprinkle the cotija cheese crumbles over all and chopped cilantro for garnish. Enjoy!
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