Smothered Mexican Baked Chicken
Servings: 6 chicken breasts
Ingredients
- 1 Can Fire-Roasted Diced Tomatoes 14 oz
- 1 Can Diced Green Chiles 3 oz
- 1 Can Black Beans 14 oz, drained and rinsed
- 1 1/2 teaspoons Chili Powder
- 1 teaspoon Dried Oregano
- 1/4 teaspoon Ground Coriander
- 1/2 teaspoons Ground Cumin
- 1/2 teaspoon Salt
- 3 Chicken Breasts cut in half length-wise
- 1 Cup Shredded Co-Jack Cheese
- Avocado and Sour Cream for garnish
Instructions
- Preheat oven to 350 degrees.
- Grease a rectangular baking dish with non-stick cooking spray.
- In a bowl combine, tomatoes, chiles, black beans, chili powder, oregano, coriander, cumin and salt.1 Can Fire-Roasted Diced Tomatoes, 1 Can Diced Green Chiles, 1 Can Black Beans, 1 1/2 teaspoons Chili Powder, 1 teaspoon Dried Oregano, 1/4 teaspoon Ground Coriander, 1/2 teaspoons Ground Cumin, 1/2 teaspoon Salt
- Spread half of the mixture on the bottom of the greased pan.
- Place the chicken breasts on top.3 Chicken Breasts
- Season chicken with salt and pepper.
- Spoon the remaining tomato and black bean mixture on top.
- Sprinkle with cheese.1 Cup Shredded Co-Jack Cheese
- Cover with foil and bake until chicken is cooked through and cheese is melted, about 30-35 minutes.
- Serve with sliced avocado and sour cream.Avocado and Sour Cream for garnish
Notes
left overs can be refrigerated for up to 4 days
Nutrition
Serving: 1g | Calories: 301kcal | Carbohydrates: 17g | Protein: 34g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 579mg | Potassium: 741mg | Fiber: 5g | Sugar: 3g | Vitamin A: 765IU | Vitamin C: 9mg | Calcium: 219mg | Iron: 3mg