Southwest Chicken Bake

Youssef Hb

This flavorful, one-pan Southwest Chicken Bake features tender chicken breasts smothered in a zesty, creamy enchilada sauce. Perfect for busy weeknights, this recipe transforms simple pantry staples into a comforting, balanced meal. The creamy sauce ensures the chicken stays incredibly moist during the baking process, resulting in a rich and savory dish the whole family will love.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: DINNER

Cuisine: Southwestern

Calories: 385

Ingredients Method Notes

Ingredients

4 boneless, skinless chicken breasts (pounded to 1-inch thickness)
15 ounces red enchilada sauce
14.5 ounces diced tomatoes with green chilies (drained)
8 ounces sour cream
1 cup Mexican cheese blend (shredded)
Kosher salt and pepper to taste

Method

Preheat oven to 375°F and spray an 8x11-inch baking dish with nonstick spray.
Pound the chicken breasts to an even 1-inch thickness.
Season chicken breasts on both sides with kosher salt and pepper.
Place chicken in the prepared baking dish.
Whisk together enchilada sauce, drained tomatoes, and sour cream in a bowl.
Pour the sauce mixture evenly over the chicken breasts.
Bake for 20 to 30 minutes until the internal temperature reaches 165°F.
Top with shredded cheese and bake for an additional 2-3 minutes until melted.

Notes

Ensure you drain the diced tomatoes well to keep the sauce from becoming too thin. You can customize the heat level by choosing mild or hot versions of enchilada sauce and diced green chilies. Leftovers store well in an airtight container for up to 3 days.