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Baked Enchilada Chicken

Baked Enchilada Chicken is a great addition to your 30 minute meal collection. Chicken breasts covered in enchilada sauce, corn, black beans and cheese makes a simple and healthy weeknight meal.
Servings 4 servings
Author Meg's Everyday Indulgence


  • 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.