Tex-Mex Chicken Bake

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

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.

Course Main Course

Cuisine Mexican

Prep Time 20

Cook Time 40

Servings Servings

Calories 453kcal

Author Beth, The Butcher’s Wife

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 9x13 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 9x13 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