Chile Enchilada Chicken Breasts

Serves 4
  • 4 Tyson® Boneless, Skinless Chicken Breasts (4 to 6 oz. each)
  • 4 sheets (12x18 inches each) Reynolds Wrap® Release® Non-Stick Foil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (15.5 oz.) Goya® Black Beans, drained
  • 1 can (10 oz.) enchilada sauce
  • 1/4 teaspoon ground cumin
  • 1/2 cup shredded Mexican cheese blend
  1. Preheat oven to 450°F. Center one chicken breast on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Sprinkle with salt and pepper.
  2. Combine beans, enchilada sauce and cumin in medium bowl; pour sauce over chicken. Top with cheese.
  3. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
  4. Bake 15 to 18 minutes on a cookie sheet in oven until chicken is done.


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