Mexican Baked Chicken

I altered this recipe but found the original on keviniscooking.com

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F. In a small bowl mix together the garlic, cumin, chili powder, kosher salt and pepper.

Step 2

Place the black beans, onion and bell pepper in a rectangle 9×13″ casserole dish that has been sprayed with cooking spray or vegetable oil.

Step 3

Pound the chicken until relatively flat and slice into strips

Step 4

Layer the chicken breasts on top of the black beans/vegetables trying to keep the original shape of the breasts and top with seasoning mixture.

Step 5

Drizzle half of the red enchilada sauce on top of the chicken.

Step 6

Bake covered with foil for 35 minutes, depending on the thickness of your chicken breasts. Be sure chicken internal temp reads at least 160°F as it will continue to cook.

Step 7

Remove from oven and top each chicken breast with the remaining red enchilada sauce and cheddar cheese. Put it back in the oven, uncovered for 5 minutes. We want a finished 165°F internal temp, check. Remove from oven and allow to rest 5 minutes before slicing or serving.

Step 8

Sprinkle the chopped cilantro (optional) for garnish.