If you’re looking for another addition to your 30 minute meal arsenal you’re going to want to add this Baked Enchilada Chicken. With only 5 ingredients, it’s a cinch to make.
Quick meals are always my number one request when I ask what you all want to see around here. Not surprising since that’s solidly my wheelhouse but sometimes I get caught up in giving you something different or overly creative that I forget to share the simple, classic, weeknight friendly recipes that often grace my table.
This Baked Enchilada Chicken is one of those recipes. First, I almost always have the necessary ingredients on hand. I stock up on boneless chicken breasts whenever they are on sale and portion them out into freezer bags so I always have some waiting for me in the freezer.
I also keep frozen corn and canned black beans stocked for easy sides and additions to soups and such. The fourth ingredient for this dish is the enchilada sauce. Sometimes I buy the canned stuff and sometimes I make big batches of homemade enchilada sauce and freeze the extra in 1 cup portions to make future dinners super easy.
And of course there’s the cheese. If you come to my house and there’s not some kind of cheese in my fridge, be concerned. So obviously that’s not an ingredient of concern around here.
This couldn’t get easier to prep. Literally layer the chicken, corn, black beans, enchilada sauce and cheese. Then bake.
Another bonus to this one is you get all the enchilada flavor without all the calories. If you’re doing the low carb thing this would be a great option too.
Because the chicken bakes in the enchilada sauce it comes out super tender. The corn adds some pops of freshness and the black beans are rich and creamy. And of course that melted cheese.
If you’re looking for some simple meals to throw together and put in the freezer for a busy weeknight this would be a winner. For me, I make a double batch. One to cook the day I’m making it and one to freeze for the future. Then all you need to pull it out of the freezer the night before to thaw in the refrigerator and bake as the recipe instructs.
Whether you’re eating it now or later, this is the easiest 5 ingredient meal to put together. Keep it in your back pocket for busy weeknights or those days you just don’t feel like cooking.
Baked Enchilada Chicken
- 2/3 cup enchilada sauce
- 4 1/2-inch thick boneless skinless chicken breasts
- Salt and pepper
- 3/4 cup frozen corn
- 1/2 cup canned black beans, rinsed
- 1 1/4 cups shredded pepper jack cheese
- Preheat oven to 400 degrees F. Pour 1/3 cup enchilada sauce in the bottom of a 9x9 baking dish. Lay chicken breasts in a single layer of the enchilada sauce. Season with salt and pepper. Sprinkle corn and black beans over the chicken then drizzle with the remaining 1/3 cup enchilada sauce. Top with shredded cheese.
- Bake for 20 to 25 minutes, until chicken is cooked through to 165 degrees F.
Subscribe to our mailing list