Mexican Chicken Bake
The ultimate comfort food, this Mexican Chicken Bake is a cheesy, flavorful treat that makes for an easy weeknight dinner. Packed with spices and tender chicken, it’s a crowd-pleaser that you’ll want to make again and again.
Equipment
- Baking Sheet
- Mixing Bowl
- Chef's Knife
- Oven
Ingredients
- 2 pounds chicken breast
- 1 ounce taco seasoning (1 package)
- 1 cup salsa
- 2 cups frozen peppers and onion mix (or fresh, 1/2 onion sliced and 1 bell pepper sliced)
- 1 can black beans drained and rinsed
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat oven to 375˚F.
- Cut chicken breasts in half, then season on each side with taco seasoning. Lay in a large baking dish.
- Place the bell peppers and onions over the top of the chicken then top with drained black beans and spread out the toppings evenly over the chicken.
- Pour salsa over the top of the dish and then top with cheese.
- Bake for 30-40 minutes or until chicken is cooked through (165˚F internal temperature).
Notes
- Tip 1: Chopped cilantro can add a fresh touch when serving.
- Tip 2: This dish can be easily frozen before or after cooking.
- Tip 3: To store leftovers, place them in airtight containers in the fridge for up to 3-4 days.
- Tip 4: The recipe can easily be doubled for larger gatherings.
- Tip 5: Use an instant-read thermometer to check the chicken for doneness.