Name: Chicken Enchilada Bake
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 2 tbsp. vegetable oil -; 6 Tyson® Individually Frozen Boneless Skinless Chicken Breasts -; Kosher salt -; Freshly ground black pepper -; 1 1/4 tsp. chili powder -; 1 medium yellow onion, diced -; 2 green bell peppers, seeded, stemmed, and diced -; 3 garlic cloves, minced -; 1 c. frozen corn -; 16 oz. jar medium-heat green salsa (sub mild or hot depending on preference) -; 10 corn tortillas (5 1/2-inch size), quartered -; 2 1/4 c. grated Monterey Jack cheese -; 2 1/4 c. grated cheddar cheese -; 1 avocado, peeled, pitted, and thinly sliced -; 1 c. cherry tomatoes, chopped -; 2 tbsp. chopped fresh cilantro -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Enchilada Bake

1. 2 tbsp. vegetable oil -

2. 6 Tyson® Individually Frozen Boneless Skinless Chicken Breasts -

3. Kosher salt -

4. Freshly ground black pepper -

5. 1 1/4 tsp. chili powder -

6. 1 medium yellow onion, diced -

7. 2 green bell peppers, seeded, stemmed, and diced -

8. 3 garlic cloves, minced -

9. 1 c. frozen corn -

10. 16 oz. jar medium-heat green salsa (sub mild or hot depending on preference) -

11. 10 corn tortillas (5 1/2-inch size), quartered -

12. 2 1/4 c. grated Monterey Jack cheese -

13. 2 1/4 c. grated cheddar cheese -

14. 1 avocado, peeled, pitted, and thinly sliced -

15. 1 c. cherry tomatoes, chopped -

16. 2 tbsp. chopped fresh cilantro -

How to cook deliciously - Chicken Enchilada Bake

1. Stage

Preheat oven to 425˚. In a large skillet, heat the oil over medium. Season frozen chicken with salt and pepper; sprinkle with chili powder. Add seasoned frozen chicken to the skillet.

2. Stage

Cover and cook for 5 minutes. Flip chicken, cover pan, and cook for an additional 5 minutes. (Chicken will continue to cook in the oven in step 5.) Transfer chicken to a plate and let cool slightly; thinly slice.

3. Stage

Meanwhile, return skillet to medium-high. Add the onion and green pepper and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the corn until warm, about 30 seconds more. Pour in salsa and bring to a simmer; then remove from the heat.

4. Stage

Spread 1 cup salsa mixture in the bottom of a small baking dish. Layer in half of the tortilla quarters, half of the remaining salsa, half of the sliced chicken, and half of the cheese. Repeat layering until all ingredients are used. Cover with foil.

5. Stage

Bake until bubbly, about 20 minutes. Remove foil and broil until golden, about 2 minutes more. Top with some of the avocado, cherry tomatoes, and cilantro, and serve the rest alongside the finished dish.