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Mexican Chicken Bake

Mexican Chicken Bake

Summary

Servings 6
Time Needed Prep
Cook
Ingredients 8
Difficulty Easy

Rating (click to rate)

4.3 based on 36 ratings.

Ingredients

  • 3/4 cup Short-grain Rice
  • 600 g Boneless Chicken Thighs cut into bite sized pieces
  • 400 g Taco Sauce
  • 300 g Tin Of Red Kidney <a Title="beans" Href="http://www.stayathomemum.com.au/recipes/lunches/bean-and-vegie-quesadillas/" Target="_blank">beans</a>
  • 3 tbsp Fresh Coriander Leaves
  • 1 tbsp Olive Oil
  • 2 cups Cheese (cheddar) grated
  • 1/2 cup Sour Cream

Nutrition Information

Qty per
266g serve
Qty per
100g
Energy 1654cal 621cal
Protein 26g 10g
Fat (total) 40g 15g
 - saturated 16.4g 6.2g
Carbohydrate 18.3g 6.9g
 - sugars 5.1g 1.9g
Dietary Fibre 0.13g 0.05g
Sodium 706mg 265mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Mexican Chicken Bake is a good use of chicken thighs and cheese.

Chicken and cheese can never go wrong in my opinion. This recipe for Mexican Chicken Bake will prove it.

Mexican Chicken Bake | Stay At Home Mum

Method

  1. Preheat the oven to 180 degrees.

  2. Lightly grease a casserole dish with canola oil or similar.

  3. Cook the rice in a saucepan or in the microwave until tender (about 10 - 12 minutes) and drain well.

  4. Add the kidney beans and half of the coriander to the rice and mix well to combine.

  5. Spread the mixture on the bottom of the casserole dish and press down so the beans slightly 'squash' and the mixture is flat.

  6. Sprinkle half the cheese over the mixture and set aside.

  7. Heat the olive oil in a frypan and cook the chicken thighs until golden and cooked through.

  8. Combine taco sauce and sour cream together and cook for about three minutes or until the sauce is nice and heated through.

  9. Carefully arrange the chicken thigh and taco mixture on top of the rice and bean mixture and sprinkle with the remaining cheese.

  10. Bake for 40 minutes or until bubbling and golden.

Recipe Hints and Tips:

  • Mexican Chicken Bake is suitable to freeze for up to three months.
  • Great with some crusty bread and a margarita!
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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