Prep 5 mins
Cook 35 mins
This is a super easy, great tasting chicken dish - pair it with some Spanish rice and a salad and dinner's on the table in about 30 minutes.
- Preheat oven to 350 degrees.
- Spray baking dish with Pam.
- Place chicken breasts in bottom of dish.
- Pour enchilada sauce evenly over chicken.
- Bake for 30 minutes.
- Sprinkle with cheese after 30 minutes.
- Place chicken back in oven until cheese melts.
Nice cheap quick meal! I doubled and used 1 can (I think 15 oz) of sauce. I think the key is getting a sauce you really like. I added some extra spices to the enchilada sauce per my family's tastes. I also added a little extra cheese to each chicken after it was plated. I think next time I would put some olives, and green onions on top. It might also be good with a bit of sour cream on the side. The chicken was VERY moist. I cooked for about 45 min. Family thought it was pretty good. We will be having this again with the changes I mentioned. Served with refried beans (no fat), and corn with a dash of chili powder. Thanks so much!
This was really good! I made it a few weeks ago and forgot to rate it- oops! I have an 11 1/2 month old daughter, so I really like quick meals... especially when she's not cooperating with me ;) This took me like 10 seconds to make.. and the longest part was opening the can!! The only small change I made was not measuring (5oz) the amt of sauce I used. I just dumped some over the 2 chicken breasts (I used a bit more than half the can). And I used leftover shredded taco cheese I had in the fridge. It was delish and will def. make again! I had refried beans and a veggie on the side.. MMmm! Thank you!
This was good for a quick dinner! I doubled the recipe, used Mexican blend cheese, and baked about 45 minutes. Also, we found the chicken not quite cheesy enough for our tastes, so we sprinkled extra cheese on as we were eating. We all liked it though! Thanks!