Cheesy Baked Enchilada Chicken with Southwest Rice and Beans

This baked enchilada chicken is the ultimate weeknight dinner: cheesy, hearty and ready in no time. Instead of rolling tortillas, we layer seasoned chicken with a rich Tex-Mex sauce, black beans and rice, then bake everything in a convenient tray for effortless cleanup.

Topped with a smoky red pepper crema and a drizzle of hot sauce, each bite is packed with Southwest flavor. Serve it straight from the oven for a satisfying meal that feels like a fiesta.

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Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cook the microwavable rice according to package directions. Set aside.
3. In a small bowl, mix the tomato paste with 2 tablespoons of water to create a sauce base.
4. Season the chicken cutlets with salt, black pepper, chili powder and the Southwest spice blend.
5. Place the seasoned chicken in the oven-ready trays. Spread the Tex-Mex paste over the chicken.
6. Add the cooked rice and black beans (drained and rinsed) around the chicken in the trays.
7. Pour the tomato paste mixture evenly over the chicken and rice mixture.
8. Top with the Mexican cheese blend and dot with butter.
9. Bake for 20-25 minutes, until the chicken is cooked through and the cheese is melted and bubbly.
10. Remove from the oven and drizzle with smoky red pepper crema and hot sauce. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the Mexican cheese blend with cheddar, Monterey Jack or a mix of your favorite melting cheeses.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this dish ahead of time?

You can assemble the trays up to a day in advance, then bake when ready. Add a few extra minutes to the baking time if starting from cold.