Enchilada Style Baked Chicken

• Meat

  • 4 Chicken breasts, Free-range skinless boneless

• Produce

  • 1 15-ounce can Black beans
  • 1 1/4 cup 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

• Canned Goods

  • 1 cup Chicken broth

• Condiments

  • 1 15-oz can Tomato sauce

• Baking & Spices

  • 3 tbsp Chili powder

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Dairy

  • 1 cup Jack and cheddar cheese blend

• Prepared

  • 1 1/2 cups Enchilada sauce

Found on theharvestkitchen.com

Ingredients

• 4 Free-range skinless, boneless chicken breasts
• 1-1/4 cup fresh or frozen corn kernels
• 1 15-ounce can black beans, drained and rinsed
• 2 Roma tomatoes, chopped
• 1-1/2 cups enchilada sauce
• 1 cup shredded Jack and cheddar cheese blend (Mexican style cheese blend), shredded
• Garnish with green onions, black olives and chopped cilantro
• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 3 cloves garlic, minced
• 1 teaspoon  jalapeno pepper, seeded and minced (optional)
• 3 Tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon ground oregano
• 1 15-oz can tomato sauce
• 1 cup chicken broth

Directions

• Place the chicken in a medium sized baking dish Sprinkle the corn, black beans and tomatoes evenly over the chicken Pour the enchilada sauce evenly over the top Bake uncovered on the middle rack at 350 degrees for 30 minutes. Sprinkle the cheese over the top of the chicken. Return to the oven and continue to bake for another 10 - 15 minutes or until chicken is no longer pink inside Garnish with green onions and chopped cilantro Serve with rice or quinoa For the Enchilada Sauce Heat the olive oil in a medium skillet. Over medium high heat cook the onion, jalapeno and garlic for about 8 to 10 minutes or until soft and cooked evenly. Stir in the chili powder, cumin, and oregano. Add the tomato sauce and chicken broth. Blend well and bring the sauce to a simmer. Lower the heat and cook for about 5 to 7 minutes or until the sauce has slightly thickened.