Baked Santa Fe Chicken
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This seasoned Southwest Baked Santa Fe Chicken has hatch green chiles, corn, Pepper jack cheese and is topped with a green enchilada sauce. It’s an easy way to add a taste of the Southwest to your dinner, and it’s quick! This baked chicken recipe cooks in 30 minutes!
Oven-baked chicken dinners don’t have to be boring, dry, or take a long time to make. With a handful of zesty spices and fresh veggies, you can knock dinner up a notch. And of course, melty cheese doesn’t hurt! In about half an hour, you can have a nutritious, delicious dinner. Santa Fe Chicken is one you’ll want to come back to again and again.
Ingredients for this baked chicken recipe:
- Chicken: For this recipe, we are using boneless, skinless chicken. However, you can also use chicken breast, bone in. Leaving the bone in requires a longer cook time, but it keeps the chicken extra moist.
- Black Beans: To keep things quick and easy, canned black beans are the way to go here. Drain and rinse them before adding.
- Hatch Green Chiles: any canned green chili will work here, but the favored Hatch Green Chiles are the best in season whenever possible!
- Vegetables: Diced green bell pepper and either frozen corn or from a can (be sure to drain the liquid first).
- Spices: For the zestiness of our Santa Fe Chicken, we are using a combination of cumin and chile powder. And of course salt and pepper to make sure it’s well seasoned.
- Cheese: For some added heat, we are using pepper jack cheese. If pepper jack is too spicy for you, you can try Monterey jack or Swiss instead.
- Green Enchilada Sauce: I use my homemade version to top the dish off and keep everything moist and flavorful.
Tips for making Santa Fe Chicken:
What if I want to use boneless chicken breast?
You are more than welcome to use boneless chicken breast; just make sure you check it before 25 minutes as it will cook faster than bone in.
How do I know when the chicken is done?
The best way to know when your chicken is fully cooked is by using an instant read thermometer.
When the thermometer reads that the middle of the fattest part of the breast is 163°F, it’s ready. At that point, pull it out of the oven. Cover it loosely with aluminum foil to keep it warm and allow it to rest for five minutes before serving.
During the rest period, the meat will continue to cook, increasing the temperature 2 to 3 degrees. This is known as carryover cooking.
How can I ensure it bakes evenly?
If your chicken breasts are very thick, you can slice them in half lengthwise. Then, pound each slice between two sheets of plastic wrap for even thickness.
Want to make another chicken recipe?
If you love this Santa Fe Chicken and want to make other baked chicken recipes like it, I’ve got you covered:
My Baked Cubano Chicken is a spin on a traditional Cubano sandwich. Juicy baked chicken, salty ham, and zesty pickles bring the iconic Floridian deli dish to life as a mouthwatering entree – with a flavorful twist you’re sure to love.
Another recipe you’ll love is my Honey Mustard Baked Chicken. It’s the perfect balance of sweet and tangy. If you make it once, I know you’ll make it again and again! Enjoy!
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Baked Santa Fe Chicken
- 2-15 oz cans black beans
- 4 chicken breasts 2 lbs boneless and skinless
- 1/2 tsp ground cumin
- 1/2 tsp chili seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 4 oz green chiles diced (Hatch Green Chiles preferred)
- 8.5 oz can of corn drained
- 4 slices Pepper jack cheese
- 1 1/2 cups green enchilada sauce
- Preheat oven to 400°F. In a small bowl mix together the cumin, chili powder, kosher salt and pepper.
- Place the black beans in a rectangle 9×12″ casserole dish that has been sprayed with cooking spray or vegetable oil and sprinkle with 1/2 of the seasoning.
- Layer the chicken breasts on top of the black beans and top with remaining seasoning mixture.
- Sprinkle the onion, bell pepper, green chiles, corn and 1 cup of the green enchilada sauce on top of the chicken. Cover with aluminum foil.
- Bake for 30 minutes, depending on the thickness of your chicken breasts. (See Note 1)
- Remove from oven and add Pepper jack cheese slices and remaining enchilada sauce to each piece of chicken. Put it back in the oven, uncovered for 5 minutes. Allow to rest 5 minutes before slicing or serving.
- If chicken breasts are too thick (1 inch or more), slice in half horizontally and pound between sheets of plastic wrap for even thickness. For best results, use an instant read thermometer, the chicken is cooked when it reaches internal temperature of 165°F.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Hi Kevin, after a long internet search looking at different versions of this recipe, yours won because of the green enchilada sauce. Genius! We made this last night, and my thoughts are: 1) next time I’ll put in another layer of cheese 2) red pepper instead of green because it needs that red color, 3) I’ll bake it halfway with foil and half without, as ours turned out too watery. It the foil trick doesn’t work, then I might try a single layer of converted rice on the bottom …. I don’t know about that yet. All in all, this one is a keeper. Thanks!
So happy you enjoyed this one Karen, thanks for coming back to let me know!
SECOND RECIPE TODAY THAT I HAVE ALL THE INGREDS! NOW SOME PORK RECIPES?
The crew said chicken was bland..
Tough crowd! Maybe next time add some jalapeños Mary Jo! 🙂
I LOVE this recipe! I made it two weeks ago and am making it again tonight because the whole family loved it! A delicious blend of flavors and so easy to make! The spice level is perfect for kids. This dish is now a family favorite! It is a must make recipe!! Thank you Kevin!
Thank you Mary! I am so glad you enjoyed it!
Kevin – I’m a big fan and frequent visitor. Thanks for all your hard work putting these great recipes together. Am I just missing it in your instructions here though or do you not address the onions? I know where it belongs but.
Brad, sorry for that. Add along with the bell peppers. Typo fixed!
Green chiles needs to be added too. Thanks!
Made this last night, delicious! However, the link in this recipe for the green enchilada sauce goes to your Tomatillo Salsa Verde Recipe (which was really good on the chicken!) and the directions left out at what point to add the diced green chiles and onion. I mixed the onion, corn, red peppers (instead of green) and diced green chiles and topped the chicken with it. Super flavor! Will definitely make this one again and again.
Thank you! I will double check everything! Glad you enjoyed it!
This is one of those recipes that looks like it took forever to prepare, but then you look at the ingredients and know it’s easy. And SO MUCH FLAVOR! Can’t wait to try this, Kevin!
I hope you enjoy it!
Delicious, healthy dish Kevin. I’m sure we would enjoy it!
You will love it!
Talk about a flavour packed dinner, Kevin! Great way to mix up taco Tuesday too 😉
Thank you Dawn!