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!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rub the chicken breasts with 1 tablespoon of taco seasoning, 1 teaspoon of salt, and 1/2 teaspoon of pepper.

Step 3

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.

Step 4

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.

Step 5

Spread the rice mixture evenly into a greased 9x13-inch baking dish.

Step 6

Arrange the seared chicken breasts on top of the rice mixture.

Step 7

Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the dish.

Step 8

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 9

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).

Step 10

Garnish the casserole with additional chopped cilantro before serving, if desired.

Step 11

Serve hot and enjoy your Mexican Chicken Bake alongside your favorite toppings such as avocado slices, salsa, or extra sour cream.

Nutrition Facts

Serving size	2334.1 grams (2334.1g)

Amount per serving	% Daily Value*
Calories	3623

Total Fat 162.40g	208%
Saturated Fat 88.90g	445%
Polyunsaturated Fat 1.30g
Cholesterol 929mg	310%
Sodium 8217mg	357%
Total Carbohydrate 233.60g	85%
Dietary Fiber 26.10g	93%
Total Sugars 35.40g
Protein 312.40g	625%

Vitamin D 0IU	0%
Calcium 2165mg	167%
Iron 16mg	89%
Potassium 1729mg	37%

*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.

Source of Calories

Fat: 40.1%

Protein: 34.3%

Carbs: 25.6%