Santa Fe Chicken Bake
The ultimate comfort food, Santa Fe Chicken Bake is a hearty casserole loaded with juicy chicken, black beans, and corn. This easy weeknight dinner is perfect for the whole family, offering vibrant flavors and satisfying textures. Make it tonight for a delightful meal that everyone will love!
Equipment
- Baking Sheet
- Mixing Bowl
- Chef's Knife
Ingredients
- 2 lbs boneless, skinless chicken breast 4-6 thin chicken breasts
- 2 tbsp taco seasoning
- 15 oz black beans drained and rinsed (1 can)
- 15.25 oz sweet corn drained (1 can)
- 1 cup salsa chunky
- 1/4 cup green onions sliced
- 1 cup cheddar cheese shredded
- Salt and pepper to taste
- Pico de gallo
- Sour cream
- Chopped cilantro
Instructions
- Preheat your oven to 350˚F (175˚C).
- In a large bowl, mix together the black beans, corn, green onions, taco seasoning, and salsa until well combined.
- Season the chicken breasts with salt and pepper to taste.
- Lay the seasoned chicken flat in a casserole dish.
- Spread the bean mixture evenly over the top of the chicken.
- Sprinkle the shredded cheddar cheese generously over the mixture.
- Bake in the preheated oven for 35 to 45 minutes, or until the internal temperature of the chicken reaches 165˚F (75˚C).
- Once cooked, remove the dish from the oven and let it sit for a few minutes.
- Garnish with pico de gallo, sour cream, and chopped cilantro before serving.
- Enjoy your delicious Santa Fe Chicken Bake with your favorite sides!
Notes
- Fresh corn: can be used in place of canned corn. Use about 1 cup.
- Dried black beans: can be used in place of canned. Use about 1 cup.
- Cheddar cheese: can be substituted with colby jack or a Mexican blend if desired.
- Storage: To save leftovers, separate into meal-sized portions and place in an airtight container. Refrigerate for 3-4 days or freeze for up to a month.
- Reheat: This can be reheated in the microwave in 30-second increments.
- Serving Suggestions: Serve with Mexican rice, cornbread, or a salad with jalapeño ranch.