This is such a flavorful, and easy dish! I love anything with Mexican flavors, cheese and chicken. Mix some stuff together plop your chicken on top. Bake and done!
You can’t believe the flavors in this thing. We have been eating it for a couple days and I am still not tired of it! We topped it with Cotija cheese but I didn’t get a pic of that. If you have access to a sprinkle of Cotija or Feta it kicks the flavor up even more.
Check out how easy this is….I mixed up all the stuff in a bowl and poured it into a casserole dish, but nothing is stopping you from just mixing it up right in the dish. No one’s judging here… (Don’t you love the blur on that photo? Am I just the best photographer ever? Ummmm, no.)
Mexican Chicken Bake Prep
I cut three chicken breasts in half and placed on top…all raw and stuff. It aint pretty but it sure is easy! Sprinkled with a bit of salt and pepper and in the oven it goes!
Plop your chicken on top and you’re done!
Bake for 40 minutes. Top with a sprinkle of cheese and you have dinner …and lunch the next day!
Great served with my Best Spanish Rice!
If you are looking for another great easy chicken dinner, try my Italian Chicken Bake!
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics!
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Pin RecipeThis incredibly easy casserole will become your favorite weeknight meal! Turn simple ingredients into a delicious meal!
- 3 in chicken breasts - cut half
- 1 15 oz can black beans - drained and rinsed
- 1 15 oz can roasted diced tomatoes - drained
- 1 fresh poblano pepper - seeded and chopped
- 1 1/2 cups fresh corn (frozen will work in a pinch thawed)
- 2 tablespoons flour
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup grated mexican style cheese
- Sliced green onion for garnish
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Preheat oven to 375 degrees.
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Spray a 9 x 13 pan with non stick spray.
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Mix beans, tomatoes, poblano pepper, corn, flour, chili powder, cumin, salt and pepper together and pour in casserole dish. (or just mix it all up right in the casserole dish).
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Place cut chicken breasts on top and nestle into bean mixture.
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Salt and pepper chicken breasts.
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Bake for 35-40 minutes or until chicken is cooked through.
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Remove from oven, top with cheese and bake an additional 5 minutes until cheese is melted.
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Top with sliced onions.
I had rotisserie chicken to use and was looking through recipes to find one to adapt. This worked perfect using chicken chopped in bite size pieces. I made it low carb at the same time using fresh mushrooms, chopped red pepper and sliced black olives instead of the corn, since I didn’t have any on hand. I added a little tomato sauce and some grated Mexican cheese to the bake as well as the cheese on top at the end. Then served it with a dollop of sour cream. It was delicious!
I added some mild salas, jalapenos, garlic, onions and it was so good. It’s a recipe you can add on to. Just as is it should be great also. I love ce it’s so customizable and her recipe makes it incredible to make your own.y picky son loved it.
So delicious! i didn’t think something so easy could be this good! I only had chicken breasts with skin and bone, and it was still great. Definitely a keeper recipe!
It’s got a high flavor profile for something so simple! I still make this on a regular basis. It’s so healthy too. I’m so glad you liked it!
This recipe sounds soooo good!
I’m definitely a sucker for anything Tex-Mex / Mexican and love the way this dish looks with the ooey-gooey cheese! I will be making this one soon for sure.
Thanks for sharing! 🙂