Easy Mexican Chicken
- Ready In:
- 50mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
dianegrapegrower
United States