I stole this recipe for Tex Mex Baked Chicken from keviniscooking.com. This chicken recipe is easy to make for a weeknight or fancy enough for a weekend meal. Black beans, sliced onions and peppers are placed in a baking dish. Then chicken seasoned with garlic, cumin, chili powder, salt and pepper is placed on top of the vegetables. Next red enchilada sauce is drizzled on top of the chicken. The pan is covered with foil and baked in the oven. Once the chicken is cooked, more enchilada sauce is poured on top of the chicken and cheddar cheese is sprinkled on top. Then the pan is returned to the oven until the cheese is melted. This recipe is so good, no one should complain about having chicken for dinner.

The ingredients for this recipe are: 30 oz black beans, 1 medium onion, 1 green pepper, 2 lbs chicken breasts, ½ tsp garlic powder, ½ tsp ground cumin, ½ tsp chili seasoning, ½ tsp salt, ½ tsp black pepper, 1 ½ cups red enchilada sauce, 1 ½ cups cheddar cheese and ½ cup crumbled cotija cheese or queso fresco

Place the drained black beans, sliced onion and bell peppers in a 9×13 baking dish that has been sprayed with cooking spray. (I also added some corn to this step.)

Then in a small bowl mix together the garlic, cumin, chili powder, salt and pepper.

Layer the chicken breasts on top of the vegetables.

Then sprinkle the seasoning mix on top of the chicken.

Next drizzle half (¾ cup) of the red enchilada sauce on top of the chicken.

Bake covered with foil at 400 F for 25 minutes, depending on the thickness of the chicken breasts. Remove the pan from the oven and top each chicken breast with the remaining enchilada sauce and the cheddar cheese. Place the pan back in the oven and cook uncovered for 5 minutes or until the cheese is melted.

Sprinkle the crumbled cheese all over for garnish.

Serve the chicken with the vegetables from the pan.

If you liked this recipe for Tex Mex Baked Chicken then you can also try Sheet Pan Quesadilla, Chicken Enchiladas, Mexican Shredded Chicken, Slow Cooker Ranch Chicken Enchiladas or Slow Cooker Chicken Burrito Bowl.

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Tex Mex Baked Chicken

Black beans, sliced onions and peppers are placed in a baking dish. Then chicken seasoned with garlic, cumin, chili powder, salt and pepper is placed on top of the vegetables. Next red enchilada sauce is drizzled on top of the chicken. The pan is covered with foil and baked in the oven. Once the chicken is cooked, more enchilada sauce is poured on top of the chicken and cheddar cheese is sprinkled on top. Then the pan is returned to the oven until the cheese is melted.

Course Entree

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4 people

Ingredients

• 30 oz black beans drained (2-15 oz cans)
• 1 medium onion diced
• 1 green pepper diced
• 2 lbs chicken breasts
• ½ tsp garlic powder
• ½ tsp ground cumin
• ½ tsp chili seasoning
• ½ tsp salt
• ½ tsp black pepper
• 1 ½ cups red enchilada sauce
• 1 ½ cups cheddar cheese
• ½ cup crumbled cotija cheese or queso fresco

Instructions

1. Preheat oven to 400 F. In a small bowl mix together the garlic, cumin, chili powder, salt and pepper.
2. Place the black beans, onion and bell peppers in a 9×13 baking dish that has been sprayed with cooking spray.
3. Layer the chicken breasts on top and top with seasoning mix.
4. Drizzle half (¾ cup) of the red enchilada sauce on top of the chicken.
5. Bake covered with foil for 25 minutes, depending on the thickness of the chicken breasts. Check to see if the internal temperature of the chicken is 160 F.
6. Remove the pan from the oven and top each chicken breast with the remaining enchilada sauce and the cheddar cheese. Place the pan back in the oven and cook uncovered for 5 minutes or until the cheese is melted.
7. Remove the pan from the oven and let it rest for 5 minutes before serving.
8. Sprinkle the crumbled cheese all over for garnish.