Oven Baked Chicken Breasts with Mexican flavors

These oven baked chicken breasts steeped in creamy, cheesy Mexican flavors are flavor-packed, easy to make and perfect for an easy dinner any night of the week.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 40

Total Time 50

Servings servings

Calories 381kcal

Author Toni Dash

Ingredients

6 Boneless Skinless Half Chicken Breasts , (approximately 2 ¼ pounds)
1 15- ounce can/jar Enchilada Sauce (green or red), mild heat
Kosher Salt and ground Black Pepper
1 4- ounce can Diced Green Chilies , mild heat
1 8- ounce container Sour Cream
2 cups grated Mexican Blend cheese (available bagged in the dairy department) OR an equal blend of grated Mild Cheddar, Colby and Monterey Jack cheeses

Instructions

Preheat the oven to 350 degrees. Spray a 9 by 13-inch baking pan with non-stick spray.
Pour half of the enchilada sauce in the bottom of the baking dish. Place the chicken breasts on top of the sauce. Sprinkle lightly with kosher salt and ground black pepper.
Add the remaining enchilada sauce to a medium mixing bowl along with the green chilies, sour cream and 1 ½ cup of the cheese. Mix together and spread evenly on the chicken breasts.
Place in the preheated oven for 30 minutes; then sprinkle on the last ½ cup of cheese and allow to cook 5-10 minutes longer until the cheese has melted and the chicken’s internal temperature is 165 degrees. Remove from oven and allow to sit for 5 minutes before serving!

Nutrition