Baked Enchilada Chicken
Baked enchilada chicken is an easy dinner with oven baked chicken breasts topped with red enchilada sauce and lots of cheese. It’s a low-carb way to enjoy the taste of chicken enchiladas without all of the work and ready in just 30 minutes!
Servings: 4
Cost: $10
Ingredients
- 4 boneless skinless chicken breasts
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 2 cups red enchilada sauce
- 2 cups grated cheddar or Mexican blend cheese
Instructions
- Preheat oven to 375℉
- Coat a baking dish with a thin layer of nonstick spray or olive oil
- Pour half of the enchilada sauce on the bottom of the baking dish.
- Add chicken to baking dish and season with salt, pepper, garlic powder and cumin
- Sprinkle cheese on top of the chicken
- Cover with remaining enchilada sauce and bake for 25 minutes or until chicken reaches internal temperature of 165℉ according to an instant read thermometer
- Serve with sour cream, avocado slices, tomatoes, shredded lettuce or your favorite enchilada toppings
Video
Notes
Total time depends on the thickness of the chicken. You can pound larger pieces with a meat mallet to an even thickness so they cook faster.
Nutrition
Calories: 410kcal | Carbohydrates: 12g | Protein: 39g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 129mg | Sodium: 1832mg | Potassium: 474mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1405IU | Vitamin C: 4mg | Calcium: 409mg | Iron: 1mg
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