Mexican Chicken Bake
Elevate your weeknight dinners with this flavorful Mexican Chicken Bake, a hearty, crowd-pleasing casserole packed with bold Mexican-inspired flavors! Juicy, taco-seasoned chicken breasts are nestled atop a savory rice medley infused with black beans, sweet corn, and diced tomatoes with green chilies. The creamy blend of sour cream, melted cheddar cheese, and aromatic cilantro ties it all together, creating a perfect balance of cheesy comfort and zesty spice. This easy, one-pan dinner recipe is ready in just 50 minutes, making it ideal for busy families or meal prep. Serve this satisfying dish hot with your favorite toppings—think avocado, salsa, or extra sour cream—for an irresistible, customizable meal that everyone will love. Perfect for fans of Mexican food and comforting casseroles, this recipe is a must-try!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons taco seasoning
- 2 cups cooked white or brown rice
- 1 cup black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoons pepper
Instructions
Preheat your oven to 375°F (190°C).
Rub the chicken breasts with 1 tablespoon of taco seasoning, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sear the chicken breasts for 2-3 minutes per side until golden brown. Remove from heat and set aside.
In a large mixing bowl, combine the cooked rice, black beans, corn, diced tomatoes with green chilies (with their juice), 1 cup of shredded cheddar cheese, sour cream, chopped cilantro, and the remaining 1 tablespoon of taco seasoning. Mix well to create the casserole base.
Spread the rice mixture evenly into a greased 9x13-inch baking dish.
Arrange the seared chicken breasts on top of the rice mixture.
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through with an internal temperature of 165°F (74°C).
Garnish the casserole with additional chopped cilantro before serving, if desired.
Serve hot and enjoy your Mexican Chicken Bake alongside your favorite toppings such as avocado slices, salsa, or extra sour cream.
Nutrition Facts
Calories |
901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 22.5 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 1418 mg | 62% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 9.2 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 880 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
