This Tex Mex chicken bake comes together so easily it’s sure to be one of your new weeknight favorites! Serve your Tex Mex chicken bake with brown rice and top with pico if you’re feeling extra adventurous!
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Tex Mex Chicken Bake
I love easy recipes! Who doesn’t? Who is sitting around deciding they want to spend an hour prepping for a dinner the fam is going to chow down in 10 minutes? Okay… honestly sometimes that’s definitely me. I love spending time in my kitchen. I also love doing one hundred other things and don’t always have time for that, so these easy casseroles and bakes are perfect for those busy nights.
I’m a big fan of shredding my own cheese. It melts way better than that bagged stuff and it tastes better. I have an attachment for my KitchenAid that makes this so much easier, but I still hand shred the cheese by hand if it’s a small amount. This is a great task for kitchen helpers!
Ingredients
You won’t need any complicated ingredients to make this Tex Mex chicken bake.
Two cans. Salsa. Some chicken. Cheese. Some seasonings. See? Nothing complicated 😉
Prepare the Chicken Bake
Drain and rinse one can of sweet corn and one can of black beans.
Combine corn and beans in a large mixing bowl with half a cup of salsa verde, half a cup of shredded cheese, two teaspoons of hot chili powder and one teaspoon of ground cumin. Stir that up and add a casserole dish.
Lay your chicken on top of the corn and bean mixture and season with salt, pepper and a bit of garlic powder.
Top the chicken with one and a half cups of shredded pepper jack cheese.
Cover with foil and bake 375 degrees for 20 minutes. Remove foil and bake and additional 15 minutes until cheese is just browned and bubbly.
Chicken should have an internal temperature of 165 degrees.
This is my favorite meat thermometer! It’s quick and accurate, easy to read, and it’s got a built in magnet so it’s always on the side of my fridge and never lost. Plus, it comes in a bunch of colors! The thermometer stick in and out, and turns the display on and off with it. Great little kitchen must-have 😉
Some of the items I used to make this Tex Mex Chicken Bake recipe:
Tex Mex Chicken Bake
Ingredients
- 8 chicken tenders
- 2 cups shredded pepper jack cheese
- 1 can sweet corn drained and rinsed
- 1 can black beans drained and rinsed
- ½ cup salsa verde
- 2 tsp hot chili powder
- 1 tsp ground cumin
- salt and pepper
Instructions
- Combine corn, beans, salsa, chili powder, cumin and half cup of cheese.
- Pour mixture on the bottom of a casserole dish.
- Place chicken tenders on top of the mixture and season with salt and pepper.
- Top with shredded pepper jack cheese.
- Cover with foil and bake 375° for 20 minutes. Remove foil and bake additional 15 minutes until cheese is just browned and bubbly and internal temperature of the chicken is 165°.
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