Tex-Mex Chicken Bake

Tex-Mex Chicken Bake is a flavorful chicken bake that is loaded with seasoned chicken, rice, black beans, corn and cheese. Top it with sour cream, avocados, lettuce, onions, tomatoes or your favorite toppings for a Tex-Mex meal you are sure to love.

Tex-Mex Chicken with beans, corn and rice on a plate.

Tex-Mex Ingredients

To make this Tex-Mex Chicken Bake you need all of the things that make a dish Tex-Mex. You will need chicken, rice, black beans, corn, cheese, salsa and seasonings.

*Make sure your rice is a bit undercooked because it will cook a bit more when the casserole bakes.

This chicken bake is made with taco seasoned chicken placed on top of a bed of rice, corn and black beans and then covered with salsa and cheese.

A casserole dish of rice, beans and corn with chicken and cheese on top.

It is baked until it’s warm and melty and then topped with your favorite toppings like sour cream, green onions, lettuce, tomatoes, avocados and anything else you love on your Mexican dishes.

Tex- Mex Chicken casserole baked until the cheese is melted and then topped with sour cream and green onions.

The Chicken

The chicken for this Tex-Mex Chicken Bake is juicy and full of flavor.

You will need chicken breasts for this dish. Make sure the chicken is about the same thickness so it will cook evenly.

Chicken breast cut into cutlets that are the same thickness so they will bake evenly.

Place the chicken in a zip top bag or shallow dish.

Chicken in a zip top bag so it can be seasoned

Then oil, lime juice and taco seasoning are added to the chicken in a zip top bag.

Oil added to chicken I an zip top bag so the seasoning will stick to the chicken.
Line juice added to a zip top bag of chicken to make Tex-Mex Chicken Bake
Taco Seasoning added to chicken in a zip top bag

Seal the bag and squish/shake the chicken to make sure the seasoning covers the chicken.

Seasoned chicken in a zip top bag to make Tex-Mex Chicken casserole.

I love McCormick Chicken Taco Seasoning packet. It has typical taco seasoning flavors but has a touch of lime to it as well. You can use regular taco seasoning and can use a spicier taco packet if you want a little heat. (If I use a regular taco packet I use mild).

Packet of chicken taco seasoning

Rice, Beans and Corn

Rice, beans and corn seem to be found in all Tex-Mex dishes and this casserole is no exception. The chicken sits on top of the perfect bed of rice, black beans and corn.

Seasoned chicken on top of a rice, corn and beans mixture.

Salsa is mixed in with the rice, corn and beans. You can use any type of salsa and any “heat” level. I use mild so everyone will like it. You will add a few seasonings to the salsa just to make sure it is full of flavor!

*You will use half of the salsa for the rice mixture and the other half to spread on top of the chicken. So after adding the seasonings to the salsa set aside half of it.

Salsa with seasonings

Then you will add some shredded cheddar cheese. (A Mexican cheese blend, pepper jack or Monterey Jack cheese will work also).

Salsa and cheese

Next, add the black beans and corn (drain the cans before adding). Mix it all together.

Corn, black beans salsa and cheese mixed together for a Mex-Mex Chicken Bake.

Finally, add your cooked rice. Do not use Minute Rice or quick-cook rice; it will go mushy when baking. Mix it all up and adjust the seasonings again as needed.

Cooked rice added to corn, beans, salsa and cheese mixture.
Rice added to the corn and beans and mixed together.

Assembling the Casserole

Spread the rice, corn and black bean mixture in the bottom of a greased 9×13 baking dish.

Ricem chicken and black beans mixture spread in the bottom of a 9x13 casserole dish.
Rice, beans and corn in a 9x3 baking dish

Place the seasoned chicken on top of the rice mixture.

Seasoned chicken on top of a rice, corn and beans mixture.

Top with the other half of salsa that you set aside.

Salsa on top of the chicken that sits on rice, corn and beans in a casserole dish.

Baking the Tex-Mex Casserole

Bake the chicken bake in the oven, uncovered, for 35-40 minutes or until the chicken reaches 160 degrees Fahrenheit. (The chicken will finish cooking to 165 degrees Fahrenheit when you sprinkle the remaining cheese on top and melt the cheese.)

Sprinkle the remaining cheese on top of the chicken and let it finish baking until the cheese is melted and the chicken reaches 165 degrees Fahrenheit.

A casserole dish of rice, beans and corn with chicken and cheese on top.
Tex Mex Chicken bake out of the oven with melted cheese.
Up close shot of baked Tex-Mex Chicken with melted cheese on top.

Serving Tex-Mex Chicken Bake

You can top the Tex-Mex chicken with sour cream, green onions, tomatoes, lettuce, avocados or your favorite toppings.

Tex- Mex Chicken casserole baked until the cheese is melted and then topped with sour cream and green onions.
Tex-Mex Chicken topped with sour cream and green onions.

Dish up the chicken and rice and enjoy!

A plate of Tex-Mex chicken and rice topped with sour cream and green onions.
A plate of Tex-Mex chicken that has been eaten with a fork.

If you liked this recipe please take the time to leave a comment and a star rating below! Also, don’t forget to follow me on Pinterest, Facebook and Instagram!


If you like chicken and rice bakes you can try my Chicken and Rice Bake (has classic flavors) or my Ranch Chicken and Rice Bake.

Also try my Grilled Chicken with Avocado Salsa or my Chipotle Chicken.


Check out the latest posts from the Butcher’s Wife!


A plate of Tex-Mex Chicken with the pan of the casserole in the background.

Tex-Mex Chicken Bake

This chicken bake has Tex-Mex flavors with seasoned chicken baked on a bed of rice, corn and black beans and is covered in melty cheese.
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6 Servings

Ingredients

The Chicken

  • 6 small chicken breasts, even thickness *about 2-3 lbs depending on size of chicken breasts
  • 1 (1 oz.) packet Taco Seasoning *I prefer McCormick Chicken Taco seasoning
  • 1 Tbsp olive oil
  • 1 Tbsp lime juice

Rice, Corn and Beans

  • 2 cups cooked white rice *do not use Minute Rice (quick cook)- it will go mushy
  • 1 (15 oz.) can black beans, drained
  • 1 (15 oz.) can sweet corn, drained
  • 3 cups cheddar cheese, shredded/grated *this will be divided.
  • 1 (16 oz.) jar salsa – use your favorite brand and “heat level” *I prefer “Mild” – this will be divided
  • 1 tsp cumin *more to taste
  • 1 tsp garlic powder *more to taste
  • 1/2 tsp salt *more to taste

For Serving (optional)

  • sour cream
  • green onions, chopped
  • tomatoes, diced
  • avocado, diced
  • lettuce, chopped
  • lime wedges *for squeezing on top of serving

Instructions

The Chicken

  • Place your chicken breasts in a zip top bag. Add the olive oil and lime juice and squish or shake the chicken to make sure it is covered in the oil and juice. Then add the packet of taco seasoning, seal the bag and shake/squish it again to make sure it is completely covered.
    Let it marinade in the bag while you prepare the corn, beans and rice.

Corn Beans and Rice

  • Heat your oven on 400℉. Grease a 9×13 baking dish.
  • Pour the jar of salsa into a small bowl and add the cumin, garlic powder and salt. Mix well and adjust seasonings to your liking. Add 1/2 cup of the shredded cheese to the salsa and mix it up.
    **Season this to your liking!!!
  • In a large bowl, add the cooked rice, drained black beans and drained corn. Mix it all together. Add HALF of the salsa and 1 cup of the shredded cheese. Mix it all together.
    **Check the seasoning again as it may need adjusted after mixing everything together.
  • Spread the corn, rice and beans mixture in the bottom of your greased 9×13 baking dish.
  • Place your seasoned chicken breasts on top of the rice.
  • Spread the remaining salsa on top of the chicken.
  • Bake in the oven, uncovered, for at least 35-40 minutes or until the chicken reaches about 160℉ in the center of the thickest piece of chicken. The chicken will finish cooking to 165℉ after you add the cheese on top.
  • Once the chicken reaches 160 degrees Fahrenheit, sprinkle the remaining shredded cheese on top. Finish baking the chicken; about 5 minutes or until the cheese is melted and the chicken reaches 165℉.
  • Take the pan out of the oven when it is done baking. You can add toppings to the each piece of chicken in the pan or add the toppings as it is served.
  • Store leftovers covered in the fridge for 3 days.

Notes

You can use any brand of Taco Seasoning. I like to use McCormick Chicken Taco seasoning packet- it has a hint of lime in the taco seasonings. If using regular taco seasoning you can use whichever “het” level your prefer. I usually use “Mild” if I am using regular taco seasoning.
Adjust the seasonings in your salsa to your liking.  Depending on the brand of salsa and the “heat” level the seasonings may need to be adjusted.
You can use any type of cheese.  A Mexican cheese blend is tasty, or use Pepper Jack cheese, Monterey Jack cheese or whatever you prefer.
Do not use Minute Rice or the rice will end up mushy after baking.

Nutrition information is automatically calculated and should only be used as an approximation.

Serving: 1Serving | Calories: 453kcal | Carbohydrates: 17g | Protein: 39g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 129mg | Sodium: 710mg | Potassium: 496mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 622IU | Vitamin C: 2mg | Calcium: 414mg | Iron: 1mg

5 from 1 vote (1 rating without comment)

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