Prep 5 mins
Cook 45 mins
Found this recipe on a package of chicken breasts, been making it from memory ever since. Very tasty, and very easy. Great weeknight meal with mexican rice and salad. Hearty eaters may want tortillas, too.
- 4 boneless skinless chicken breast halves
- 1 (24 ounce) can refried beans
- 1 (10 ounce) can green enchilada sauce (your favorite)
- 1 cup monterey jack cheese, grated
- 1 avocado, peeled and diced
- Preheat oven to 375°F.
- Spread beans in a 9" x 13" casserole dish. Lay chicken breasts on top. Pour enchilada sauce over. Sprinkle with cheese.
- Baked, covered until chicken is done, about 45 minutes. (Consistency may vary - check after 30 minutes, and uncover if the sauce is too "soupy") Uncover and bake 5 minutes more, just to toast the cheese.
- Sprinkle with avocado and serve.
This had good flavor, but was a lot more "soupy" than I expected it to be. I cut my chicken into strips before putting in the casserole. I served this with tortillas to mop up all the juice. Quick and easy weeknight meal.
Very yummy! My husband raved about this one and he has a rather gourmet palate. It turned out a lot more soupy than I expected (though it did thicken after it cooled) so I was glad I served it over rice to soak up all that wonderful Mexican gravy. I didn't have avocado, but it didn't need it. I might add a can of green chilies and/or sliced olives next time, just for added texture and zip, but it was wonderful as is.
This made a nice, easy dish for an evening I didn't feel like fussing over dinner. I added seasoning to the breasts and cut into strips, so I reduced the baking time. Served with Mexican rice. Thanks for posting this simple, weeknight recipe!