Easy Mexican Chicken Bake

This Easy Mexican Chicken Bake is another great dump and go dinner! Chicken, black beans, chilies, bell pepper, onion and spices make up this delicious and healthy dinner!

HOW TO MAKE EASY MEXICAN CHICKEN BAKE –

We start by making a simple mixture of Mexican spices. Chili powder, cumin, garlic powder and flour. The flour helps thicken up all those delicious juices from the chicken and veggies while it bakes!

Next chop up the onions and bell peppers. You can substitute poblano for the bell peppers if desired for a little extra kick.

Open up the canned diced chilies and roasted tomatoes and everything into the pan! Sprinkle with half of the spice mixture and combine, saving the other half of spices for the chicken.

You can make this dish 100 different ways! It is similar to our Pico De Gallo Chicken another healthy and easy dinner.

• substitute kidney beans for the black beans
• add one cup of corn (frozen thawed or canned and drained)
• add a jalapeno or pepper jack cheese for a kick
• use regular diced tomatoes in lieu of roasted

Final step! Dice up your chicken. Chicken breasts or thighs will work great in this recipe.

Toss the remaining spices with the chicken and spoon onto your veggie mixture.

In the oven it goes!

Bake uncovered for 20 minutes. Top with cheese and bake another 10. Chicken is perfectly done when a meat thermometer reaches 15 degrees.

We love to serve this Mexican Casserole with our Spanish Rice recipe!

More Mexican Casseroles we think you will love! :

• Mexican Chicken and Rice
• Healthy Mexican Casserole
• Chilie Rellenos Casserole
• Taco Pasta Casserole

Clink! Kathi and Rachel

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Easy Mexican Chicken Bake

4.45 from 18 votes

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Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

This incredibly easy casserole will become your favorite weeknight meal!  Turn simple ingredients into a delicious meal! Made with chicken breasts, veggies and spices.

Course: Dinner, Main Course

Cuisine: Mexican

Servings: 6 Servings

: 192 kcal

: Kathi & Rachel

Ingredients

• 2 large chicken breasts – diced
• 1 cup canned black beans – drained and rinsed
• 1 15 ounce can roasted diced tomatoes – drained well
• 1 bell pepper – any color, diced
• 1 5 ounce can diced chilies
• 1/2 cup onion – chopped
• 1 cup grated mexican style cheese
• Sliced green onion and avocado for garnish if desired

Spice Mixture

• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 tablespoons flour
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Preheat oven to 375 degrees.

2. Spray a 8 x 8 pan with non stick spray.

3. In small dish combine spice mixture, set aside.

4. Place tomatoes, beans, chilies, peppers, onions in baking dish. Toss with half of the spice mixture.

5. Dice chicken and toss with remaining spice mixture. Top veggie mixture with chicken.

6. Bake for 20 minutes. Top with cheese and bake another 10 minutes. Check for doneness. Your chicken is perfectly cooked when it reaches 165 degrees internally.

7. Top with diced green onion and avocado if desired.

Recipe Notes

NOTES: 

• Use chicken breasts or boneless chicken thighs.
• Double this recipe for a 9 x 13 pan.
• Add one cup of corn if desired.
• Refridgerate for 3 days or freeze for up to 3 months.

Nutrition Facts

Easy Mexican Chicken Bake

Amount Per Serving

Calories 192 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g15%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 60mg20%

Sodium 754mg31%

Potassium 489mg14%

Carbohydrates 11g4%

Fiber 3g12%

Sugar 2g2%

Protein 23g46%

Vitamin A 1159IU23%

Vitamin C 28mg34%

Calcium 244mg24%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.