Southwest Chicken Bake

INGREDIENTS

• 4 skinless boneless chicken breasts
• kosher salt & black pepper
• 1 15 ounce can enchilada sauce
• 1 14.5 ounce can chopped tomatoes with green chilies drained
• 8 ounces sour cream
• 1 cup Mexican blend shredded cheese

GARNISHES:

• Fresh cilantro chopped
• Cojita cheese crumbled
• Tortilla corn strips or corn chips
• Homemade Refried Beans click for recipe

INSTRUCTIONS

• Heat oven to 375°F and spray an 8×11-inch baking dish with nonstick spray.
• Pound the breasts to an even 1” thickness.
• Season both sides of the breasts with salt and black pepper.
• Place the chicken in the prepared dish.
• In a medium bowl, whisk together enchilada sauce, drained tomatoes, and sour cream. Pour the sauce/sour cream mixture over the chicken.
• Bake at 375°F for 20-30 or until the internal temperature, of a middle breast, reads 155°F.
• Sprinkle breast with the Mexican blend cheese and cook just until cheese is melted and just beginning to bubble.
• Remove chicken from the oven and allow to rest 3-4 minutes.
• Serving idea: Place a nest of tortilla chips/strips on the plate and place the chicken on top. Drizzle with extra sauce and garnish with chopped cilantro & crumbled Cotija cheese.
• Enjoy!