What’s in This Southwest Chicken Recipe?
This Southwest Chicken bake is creamy, cheesy, and inspired by one of our favorite dishes: chicken enchiladas! We love Mexican food and Tex-Mex dishes, so we wanted to create an easy chicken bake inspired by those flavors.
Chicken: We like boneless, skinless chicken breasts best for this recipe, but thighs will also work. Enchilada Sauce: Gives this dish its signature Mexican flavor. Chopped Tomatoes with Green Chilies: Add texture, acidity, and a bit of spice. Sour Cream: Makes this bake creamy and moist. Cheese: We used Mexican blend cheese, but feel free to use your favorite.
Variations on Southwestern Chicken
It’s easy to change up this recipe by using green enchilada sauce instead of red, spicier tomatoes with green chilies or milder diced tomatoes, and/or Greek yogurt instead of sour cream.
How to Store and Reheat
Store this Southwestern chicken bake tightly covered in the refrigerator for up to 3 days. Reheat covered with foil in a 350°F oven for 20-30 minutes, or until warmed through. Uncover in the last few minutes to brown the cheese. We do not recommend freezing this recipe, as the sour cream will separate once thawed.
Notes from the Test Kitchen
The chicken is cooked in enchilada sauce and topped with tortilla strips, more cheese, and cilantro. This baked chicken breast recipe brings all of those Tex-Mex flavors into one simple dish that tastes absolutely amazing!
How to Make Southwest Chicken Step by Step
Season the Chicken: Preheat the oven to 375°F and spray an 8×11-inch baking dish with nonstick spray. Pound 4 boneless, skinless chicken breasts to an even 1-inch thickness, then season both sides of the breasts with salt and black pepper. Place the Chicken: Place the chicken in the prepared dish. Mix the Sauce: In a medium bowl, whisk together 15 ounces (1 can) of enchilada sauce, 14.5 ounces (1 can) of drained chopped tomatoes with green chilies, and 8 ounces of sour cream. Bake the Chicken: Pour the sauce/sour cream mixture over the chicken. Bake at 375°F for 20-30 minutes, or until the internal temperature reaches 155°F. Melt the Cheese: Sprinkle the chicken with 1 cup of shredded Mexican blend cheese, then continue to cook just until the cheese is melted and beginning to bubble. Serve the Chicken: Remove chicken from the oven and allow to rest 3-4 minutes. To serve, place a nest of tortilla chips on a plate and place the chicken on top. Drizzle with extra sauce and garnish with chopped cilantro & crumbled Cotija cheese. Serve with refried beans if desired.
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