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Mexican Baked Chicken
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Raven Diver
By Raven Diver

Mexican Baked Chicken

8 steps
Prep:30minCook:40min
I altered this recipe but found the original on keviniscooking.com
Updated at: Thu, 17 Aug 2023 04:43:11 GMT

Nutrition balance score

Great
Glycemic Index
27
Low
Glycemic Load
7
Low

Nutrition per serving

Calories534.1 kcal (27%)
Total Fat22.5 g (32%)
Carbs27.5 g (11%)
Sugars4 g (4%)
Protein49 g (98%)
Sodium1631.7 mg (82%)
Fiber10.5 g (38%)
% Daily Values based on a 2,000 calorie diet

Instructions

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.

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