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Enchilada Style Baked Chicken

The Harvest Kitchen
  • 60 minutes
  • Serves 4

INGREDIENTS

4

Chicken breasts, Free-range skinless boneless

1 15 ounce can

Black beans

1 1/4 cups

Corn, fresh or frozen kernels

3 cloves

Garlic

1

Garnish with green onions

1 tsp

Jalapeno pepper

1/2 tsp

Oregano, ground

2

Roma tomatoes

1 cup

Yellow onion

1 cup

Chicken broth

1 15 ounce can

Tomato sauce

3 tbsp

Chili powder

2 tbsp

Olive oil

2 tsp

Cumin, ground

1 cup

Jack and cheddar cheese blend

1 1/2 cups

Enchilada sauce

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