Southwestern Style Chicken Bake

Instructions

Serves 6

You don’t want to miss this Southwestern take on chicken parm, created by Chef Eric "Greeny" Greenspan. It’s a cheesy chicken bake with some extra flare that’s sure to impress!

1) Lightly dredge the chicken in flour, dip in egg mixture and coat thoroughly in crushed corn tortilla chips
2) Heat the vegetable oil over medium heat in a large saucepan and pan fry the chicken in vegetable oil until golden brown and crispy on both sides, approximately 3 minutes per side until it reaches an internal temperature of 165 degrees. Remove and set on plate lined with paper towels
3) Cover the bottom of a 8.5 in x 8.5 in square casserole dish with 4 oz (1/4 of the jar) of 505SW™️ Red Chile Enchilada Sauce
4) Layer pieces of the crisped chicken to cover the bottom of the dish.
5) Cover the chicken evenly with another 8 oz (1/2 of the jar) of the 505SW™️ Red Chile Enchilada Sauce
6) Sprinkle 6 oz of shredded Jack cheese evenly over the sauced chicken pieces
7) Add a second even layer of crisped chicken to cover the entire dish
8) Drizzle remaining 505SW™️ Red Chile Enchilada Sauce over the top of the chicken and spoon the 505SW™️ Flame Roasted Green Chile evenly to cover
9) Sprinkle the remaining shredded cheese and the grated cotija cheese evenly over the 505SW™️ Flame Roasted Green Chile
10) Bake for 10 minutes in preheated 425 degree oven until the cheese is melted
11) Turn the oven to broil and broil in the oven for additional 2 minutes, until the top gets crispy and golden brown
12) Let cool for ten minutes, slice and serve