Total Time
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.

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Spread beans in a 9" x 13" casserole dish. Lay chicken breasts on top. Pour enchilada sauce over. Sprinkle with cheese.
  3. 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.
  4. Sprinkle with avocado and serve.


Most Helpful

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.

Ginny Sue May 26, 2007

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.

Marla Swoffer November 17, 2006

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!

GaylaJ May 16, 2006

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