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All of the delicious flavor of chicken enchiladas is wrapped up into this healthier version of the classic dish. With only 5 ingredients and a few minutes this delicious easy dinner can be in the oven and to the table making a perfect weeknight meal!
You all probably know by now that easy chicken bakes are my go to for weeknight dinners and feeding a crowd. They are quick, easy, healthy and really, really delicious! After coming up with two of my favorites, the Fajita Chicken bake and the Italian Chicken Bake, I didn’t know if any other dinner could be quite as good. But move over, because there is a new favorite in town.
There could be nothing but absolute deliciousness when you mix all of the best flavors from enchiladas and put it on top of chicken to bake into a little piece of heaven. So simple. I can’t believe it took me this long to try it!
Well, take my word for it and just put this on your list to make this week. Everyone will love it! All you need are 5 basic ingredients- chicken, corn, black beans, enchilada sauce, and cheese. You can go light on the cheese to make it healthier, or even omit it if you want to modify the recipe for a non dairy diet like paleo.
For this recipe you will want to start with a baking dish a bit larger than your chicken because there are lots of toppings. I used a 9×13 glass pyrex dish. Trim the chicken breasts and lay then flat in the dish. Spread the black beans and corn over the chicken and then pour the enchilada sauce over everything. Top with cheese and bake for 40-50 minutes or until the chicken is no longer pink and the juices run clear. Because there is a lot of stuff on the chicken it takes a bit longer in the oven, but the prep time is so little you make up for it!
It really is hard to believe something this easy can be so delicious, but give it a try and I am sure you will love it too! I like to serve it up over a big bed of spanish rice or a few corn tortillas. I also like to add some chopped cilantro and a nice big dollop of sour cream on top. If you are sticking to healthy you can leave the sour cream off or go light. My family eats about 1/2 chicken breast each so this makes 6-8 servings for us- which is great becauseI love to use the leftovers to make other meals in just minutes throughout the week!
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Healthy Enchilada Chicken Bake Recipe
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Author:Kimber
Print Review Recipe
Ingredients
- 3-4 Chicken Breasts trimmed
- 1 Can Corn drained
- 1 Can Black Beans drained and rinsed
- 1 Can Red Enchilada Sauce
- 1 Cup Mexican Blend Cheese shredded {more or less to taste}
Garnish:
- Chopped Cilantro
- Sour Cream
Instructions
Lay the chicken breasts flat in a pyrex dish.
Spread the corn and black beans evenly over the chicken.
Pour the enchilada sauce over the top of everything.
Spread the cheese over the top.
Bake uncovered on the middle rack at 350?F for 40-50 minutes or until chicken is no longer pink.
When the dish is done serve hot over tortillas or a bed of rice.
Garnish with sour cream and chopped cilantro.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Reader Interactions
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12 Comments
Kristin says
YUM! So good. I made this last night. The only thing I changed up was I added a can of diced tomatoes and a can of mild ro-tel for a tiny bit of spice and to make the dish more saucy. Perfection!! Thank you 🙂
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Kimber says
That is a great idea! This is one of my all time favorite dinners. I am so glad you loved it too.
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MSJ says
(i’m definitely making this tonight… it sounds amazing!
silly question- what size can of enchilada sauce do you use? i can only find 2 sizes at my store- 10oz and 20 oz.
Thanks!Reply
Kimber says
I just used a regular 10 oz can. Hope that helps!
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MSJ says
thanks!
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Faye Crowell says
I was wondering if you think that this could be prepped ahead of time and then put in the oven to bake when ready?
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Valerie says
I can’t wait to try this recipe. I love that you used chicken! I might add a few vegetables to the mix.
Thanks for sharing a great recipe.
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Adrienne says
What brand of enchilada sauce do you use
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Sherri says
How many calories per serving?
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Nikki says
I used chicken thighs & fire roasted corn plus green chilis & a few chipotle peppers. A dash of cumin, chili powder & cayenne pepper helped to make this a keeper!
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Grama says
This is so incredibly easy and yummy! Don’t let the black beans scare you, it’s very mild! I prefer green enchilada sauce which worked perfectly. Served with Mexican rice.
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