Chicken Enchilada Parmigiana

Slightly adapted from Healthy Food for Living

Serves 4


  • 4 boneless, skinless chicken breasts
  • salt and pepper, to taste
  • 1 C flour
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground cayenne pepper
  • 2 eggs
  • 2 C panko breadcrumbs
  • 1 1/2 C enchilada sauce, divided
  • 1 Tbsp extra virgin olive oil
  • 1 C cheddar cheese
  • 1/4 cup freshly grated Parmesan cheese
  • chopped fresh cilantro


  1. Preheat oven to 450°F.
  2. Season chicken with salt and pepper.
  3. In a shallow dish, combine flour, cumin, coriander, and cayenne.  In a separate bowl, whisk eggs, and place bread crumbs in a third dish. 
  4. Dredge the chicken in flour and egg.  Coat the chicken in breadcrumbs.
  5. Repeat with remaining chicken.
  6. Heat olive oil in a large non-stick skillet set over medium-high heat. Place chicken breast halves into the hot skillet and cook, turning once, until golden brown on both sides.
  7. Spread 1/2 cup enchilada sauce into the bottom of your baking dish, and cover with chicken. 
  8. Spoon the remaining 1 cup enchilada sauce evenly over the chicken.  Top chicken with cheddar and parmesan cheeses.  
  9. Bake for 15 minutes, or until the cheese is golden and the chicken is cooked through.
  10. Serve with cilantro for garnish.