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Nutrition Facts
Serving Size 1 (437g) Recipe makes 4 servings
Calories 510
Calories from Fat 188		(36%)
Amount Per Serving		%DV
	Total Fat 20.9g	32%
	Saturated Fat 7.9g	39%
	Monounsaturated Fat 9.1g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 107mg		35%
Sodium 923mg		38%
Potassium 1218mg		34%
Total Carbohydrate 35.6g		11%
	Dietary Fiber 13.1g	52%
	Sugars 1.3g
Protein 45.5g		91%
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Easy Mexican Chicken

Recipe #153641 | 50 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: dianegrapegrower
Jan 30, 2006

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.

SERVES 4 (change servings and units)

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

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.

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Featured Reviews for This Recipe

From: Ginny Sue

On May 26, 2007

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.

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From: Picholine

On Nov 17, 2006

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.

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From: GaylaJ

On May 16, 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!

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