Easy Mexican Chicken Bake

This incredibly easy casserole will become your favorite weeknight meal!  Turn simple ingredients into a delicious meal!

Course Dinner, Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 Servings
191 kcal


  • 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


  1. Preheat oven to 375 degrees.
  2. Spray a 9 x 13 pan with non stick spray.
  3. 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).
  4. Place cut chicken breasts on top and nestle into bean mixture.
  5. Salt and pepper chicken breasts.
  6. Bake for 35-40 minutes or until chicken is cooked through.
  7. Remove from oven, top with cheese and bake an additional 5 minutes until cheese is melted.
  8. Top with sliced onions.
Nutrition Facts
Easy Mexican Chicken Bake
Amount Per Serving
Calories 191 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Cholesterol 12mg4%
Sodium 969mg40%
Potassium 420mg12%
Carbohydrates 27g9%
Fiber 7g28%
Sugar 4g4%
Protein 11g22%
Vitamin A 955IU19%
Vitamin C 21.8mg26%
Calcium 276mg28%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.