Mexican Chicken Bake


Servings 6
Time Needed Prep
Ingredients 8
Difficulty Easy

Rating (click to rate)

4.3 based on 36 ratings.


  • 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="" 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
Energy 267.7119047619kcalcal 100.45605681959kcalcal
Protein 14.753214285714gg 5.5359874036062gg
Fat (total) 18.887738095238gg 7.0874236727585gg
 - saturated 6.407619047619gg 2.4043911819999gg
Carbohydrate 9.2208333333333gg 3.4600200468527gg
 - sugars 4.82gg 1.80865394948gg
Dietary Fibre 0gg 0gg
Sodium 699.72738095238mgmg 262.56528861386mgmg

Nutritional information does not include the following ingredients: Short-grain rice, tin of Red kidney <a title="beans" href="" target="_blank">beans</a>, fresh Coriander leaves, Olive oil, cheese (cheddar)

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


  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!
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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