Description
A hearty chicken enchilada bake served over creamy polenta, topped with optional garnishes like Greek yogurt and avocado.
Ingredients
Scale
- 2 pounds chicken breasts
- 2 yellow onions, chopped
- 2 poblano peppers, seeded and chopped
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1 can (15 ounce) red enchilada sauce
- Salt
- 1 can black beans, drained
- 1 cup dry polenta
- 1/2 cup cheddar cheese, melted
- 2 tablespoons salted butter
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400°F.
- In a large Dutch oven, combine the chicken, onions, peppers, chili powder, paprika, cumin, and cayenne.
- Pour over the enchilada sauce.
- Fill the can with water and pour it over the chicken.
- Season with salt. Set over high heat and cook for 10 minutes, stirring occasionally.
- Stir to combine. Reduce the heat to medium, partially cover, and cook for 15 minutes, until the chicken is cooked through.
- Shred the chicken.
- Stir in the black beans.
- Meanwhile, in a medium pot, bring 3 cups of water to a low boil, then whisk in the polenta, stirring until the polenta is soft and thick, about 3-5 minutes.
- Stir in the cheese, butter, and season with salt and pepper.
- Turn the heat off, cover the pot, and let the polenta sit for 5 minutes.
- Spoon the polenta over the chicken.
- Bake for 20 minutes, until browned on top.
- Scoop into bowls. Top, as desired, with Greek yogurt, avocado, cilantro, and green onions.
Notes
- This dish can be customized with various toppings as desired.
- Leftover chicken can be used in other recipes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 75mg