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.
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.
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.
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.
Place the chicken in a zip top bag or shallow dish.
Then oil, lime juice and taco seasoning are added to the chicken in a zip top bag.
Seal the bag and squish/shake the chicken to make sure the seasoning covers the chicken.
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).
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.
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.
Then you will add some shredded cheddar cheese. (A Mexican cheese blend, pepper jack or Monterey Jack cheese will work also).
Next, add the black beans and corn (drain the cans before adding). Mix it all together.
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.
Assembling the Casserole
Spread the rice, corn and black bean mixture in the bottom of a greased 9×13 baking dish.
Place the seasoned chicken on top of the rice mixture.
Top with the other half of salsa that you set aside.
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.
Serving Tex-Mex Chicken Bake
You can top the Tex-Mex chicken with sour cream, green onions, tomatoes, lettuce, avocados or your favorite toppings.
Dish up the chicken and rice and enjoy!
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Tex-Mex Chicken Bake
- 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
- 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.
Nutrition information is automatically calculated and should only be used as an approximation.