Tex Mex Chicken Bake
Try this Tex Mex Chicken Bake recipe.
Try this Tex Mex Chicken Bake recipe.
- 1 teaspoon salt
- garlic powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- salt
- 1 teaspoon chili powder
- 1 can black beans
- 6 tablespoons butter
- 1/4 cup flour
- butter
- flour
- ingredients
- 1
- tablespoon
- 1/2
- 1 1/2
- 2
- ounces
- cups
- 1/4
- cup
- cumin
- black pepper
- chili powder
- 6
- 1 tablespoon cumin
- 1/2 cup low sodium chicken broth
- cooked rice
- 1/3
- tablespoons
- teaspoon
- boneless skinless chicken breasts
- 8
- diced green chiles
- can
- black beans
- mexican blend cheese
- diced bell peppers
- 2 boneless skinless chicken breasts pounded to 1/2 inch thickness and diced
- 1/2 cup fat free half and half or milk (you can also sub h
- 1 1/2 cups cooked rice (i used long grain white rice)
- 1 cup diced bell peppers (i used red green, yellow, and orange - but use whatever combination you have on hand or prefer!)
- 1 can yellow corn or 1 1/2 cups frozen corn
- 1/2 cup mexican blend cheese (or fiesta blend or cheddar, or jack cheese, etc - whatever you prefer!)
- tortilla strips (found next to the croutons and sa
- cilantro roughly chopped
- ingredients2 boneless skinless chicken breasts pounded to 1/2 inch thickness and diced 1 tablespoon cumin 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon black pepper 6 tablespoons butter 1/4 cup flour 1/2 cup low sodium chicken broth 1/2 cup fat free half and half or milk
- 2 boneless skinless chicken breasts pounded to 1/2 inch thickness and diced 1 tablespoon cumin 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon black pepper 6 tablespoons butter 1/4 cup flour 1/2 cup low sodium chicken broth 1/2 cup fat free half and half or milk
- 2 boneless skinless chicken breasts pounded to 1/2 inch thickness and diced 1 tablespoon cumin 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon black pepper 6 tablespoons butter 1/4 cup flour 1/2 cup low sodium chicken broth 1/2 cup fat free half and half or milk
- pounded to 1/2 inch thickness and diced
- low sodium chicken broth
- fat free half and half or milk
- (you can also sub heavy cream if preferred)
- (i used long grain white rice)
- 8 ounces diced green chiles (2 4-ounce cans)
- (2 4-ounce cans)
- (i used red green, yellow, and orange - but use whatever combination you have on hand or prefer!)
- yellow corn
- or 1 1/2 cups frozen corn
- 1/3 cup cilantro roughly chopped (measure 1/2 cup leaves -
- (measure 1/2 cup leaves - then chop)
- (or fiesta blend or cheddar, or jack cheese, etc - whatever you prefer!)
- or crushed tortilla chips
- Carbohydrate 413.866938723871 g
- Cholesterol 1874.29360423702 mg
- Fat 755.981283379073 g
- Fiber 75.3708664382218 g
- Protein 283.32345102715 g
- Saturated Fat 364.375449331595 g
- Serving Size 1 1 recipe (3960g)
- Sodium 7486.39863049042 mg
- Sugar 338.496072285649 g
- Trans Fat 40.6017907068889 g
- Calories 9415 calories
Step-by-step
- Dice 2 boneless, skinless chicken breasts to 1/2 inch thickness.
- In a skillet, brown the chicken in 2 tablespoons of butter.
- Remove chicken and set aside.
- In the same skillet, melt the remaining butter.
- Whisk in the flour until smooth.
- Gradually whisk in the chicken broth and half-and-half or milk until smooth.
- Stir in the cumin, chili powder, garlic powder, salt, and pepper.
- Add the diced chicken, green chiles, bell peppers, corn, and black beans.
- Simmer for 10 minutes, or until heated through.
- Stir in the cooked rice and cheese.
- Pour into a greased baking dish.
- Top with tortilla strips and cilantro.
- Bake at 375°F for 20 minutes, or until heated through and bubbly.
Tex Mex Chicken Bake: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and extracurricular activities, the last thing I want is to spend hours in the kitchen. That's why I've become a huge fan of one-pan wonders, and this Tex Mex Chicken Bake is my absolute go-to. It's quick, easy, and so flavorful – the whole family loves it!
The beauty of this recipe lies in its simplicity and versatility. You can easily customize it to suit your preferences and what you have on hand. Don't have yellow corn? Frozen corn works just as well. Prefer a different type of cheese? Go for it! The key is to have fun and experiment. This recipe is more of a guideline than a rigid set of instructions. I often adjust the spices to match my mood or what I have in my pantry. Sometimes I add a dash of cayenne pepper for a little extra kick, other times I leave it out entirely.
The chicken is incredibly tender and juicy, perfectly complemented by the rich, savory sauce. The blend of spices – cumin, chili powder, and garlic powder – creates a complex and satisfying flavor profile. The addition of black beans, corn, and bell peppers adds a delightful textural element, while the Mexican blend cheese provides a creamy, cheesy finish. Topped with crunchy tortilla strips and fresh cilantro, this dish is a fiesta of flavors and textures.
One of the best things about this Tex Mex Chicken Bake is its ease of preparation. Everything gets tossed together in one pan, making cleanup a breeze. I usually prep the ingredients while the rice is cooking, which makes the entire process even faster. It's perfect for those busy weeknights when you don't have a lot of time, but still want to put a delicious and healthy meal on the table. The leftovers are just as good the next day, making it a great option for meal prepping.
This Tex Mex Chicken Bake isn't just a weeknight dinner savior; it's also a crowd-pleaser. I've made it for countless potlucks and gatherings, and it's always a hit. It's the kind of dish that people rave about, asking for the recipe. It's comforting, satisfying, and packed with flavor, making it perfect for any occasion. Whether you’re looking for a quick weeknight meal or something special to impress your guests, this Tex Mex Chicken Bake is a surefire winner.
Beyond the convenience and deliciousness, this recipe embodies the spirit of easy, adaptable cooking. It's a celebration of flexibility and customization, allowing you to adjust it to your tastes and what’s readily available in your kitchen. This philosophy of adaptable cooking has been a game-changer for me, eliminating stress and encouraging creativity in the kitchen. It's about embracing the unexpected and making the most of whatever ingredients I have on hand. And that, more than anything, is the secret to enjoying the cooking process.
So, ditch the takeout menus and give this Tex Mex Chicken Bake a try. You might just find your new favorite weeknight meal. It's easy, delicious, and customizable – the perfect combination for a busy mom (or anyone, really!). Trust me, you won't regret it!
Tips and Variations:
- For a spicier dish, add a pinch of cayenne pepper or some chopped jalapeños.
- Substitute different types of cheese based on your preferences.
- Add other vegetables, such as diced onions or mushrooms.
- Use different types of rice, such as brown rice or quinoa.
- Serve with a side of sour cream or guacamole for extra flavor.
