This Mexican Chicken Bake is a family fave! It’s got tender, juicy chicken covered in salsa, and topped with onions, bell peppers, black beans and sharp melty cheddar. With just 6 ingredients and 10 minutes hands-on time, this is one of those easy Mexican chicken dishes that’s perfect for busy weeknights!
Whenever I need a delicious main dish, fast, this Mexican chicken is at the top of my list! It’s SO easy to put together and my whole family loves it–plus, it’s on the healthy side, too!
This is one of those Mexican chicken recipes that’s endlessly versatile. Make this Mexican baked chicken breast as a main dish served with rice and or a salad, then stow away those leftovers–because the possibilities are just about endless!
Shred it up for tacos or nachos, or chop it up and add it taco salads or a burrito bowl. Make quesadillas, burritos, chimichangas … you might just want to double this oven baked Mexican chicken when you make it, because it can feed your family all week!
Why I LOVE this recipe!
- Low-carb – I love that this baked Mexican chicken is a recipe that’s lower in carbs when compared to other chicken casserole recipe. Plus, with chicken and black beans, it’s high in protein, too!
- Simple & quick – With a super short list of ingredients and only 10 minutes hands on time, this one’s a weeknight Mexican chicken winner.
- Endless leftover possibilities – This is one of those easy chicken Mexican dishes with that’s super versatile. You’ll love all the ways you can repurpose the leftovers!
- Family favorite – Baked Mexican chicken is yet another one of those dishes that’s loved by all, young and not-so-young!
Recipe Notes
This Mexican Chicken Bake recipe is as simple as promised! Just 6 ingredients and 10 minutes hands-on time for a family friendly dinner.
In this section I am going to go through a few tips and tricks I use for how to make Mexican Chicken Bake to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Chicken – You’ll need two pounds boneless, skinless chicken breast.
- Taco seasoning – Buy a packet at the store, or make your own taco seasoning at home, which is my favorite mix of Mexican spices for chicken.
- Salsa – Use your favorite salsa, at the heat level you prefer.
- Frozen peppers and onion mix – You can also swap in 1/2 fresh onion, sliced, and a sliced bell pepper.
- Black beans – One cup of cooked black beans, drained and rinsed.
- Cheddar cheese – I prefer to use sharp cheddar for the most flavor.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Spicy Mexican Chicken Bake– Use hot salsa and chop up some spicy pickled jalapenos to add to the mix. Don’t forget to save a few for garnish!
- Mexican Chicken & Corn Bake– Add 1 cup of frozen corn kernels along with the beans for an extra dose of veggies and color.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Mexican Chicken Bake.
Cut chicken breasts in half then cover in taco seasoning. Lay in casserole dish.
Top the seasoned chicken with the bell peppers and onions.
Add the drained black beans and salsa.
Add cheese then bake until the chicken is cooked through.
Recipe Tips
- Cut your chicken breasts in half – This will help to ensure the pieces of chicken cook thoroughly without drying out.
- Check the temp – A foolproof way to ensure your chicken is cooked through is to use a meat thermometer. Just insert the probe into the thickest part of one of the pieces of chicken, and if it reads 165°F, it’s done!
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Prep ahead – Assemble this Mexican chicken and cheese up to 3 days ahead of time! Just cover it well and refrigerate, then bake as directed when you’re ready.
- Freeze ahead – Freeze this easy Mexican chicken before or after baking! See the “Freezer Meal Instructions” section for all the details.
Freezer Meal Instructions
Making this Mexican Chicken Bake recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Assemble the Mexican Chicken Bake up until the point of baking. Wrap with foil then plastic wrap to help seal the dish well.
- Label and transfer to freezer for up to 6 months.
- Thaw overnight in the fridge and bake as directed.
How to Freeze Mexican Chicken Bake After Cooking
- Cook your Mexican baked chicken breast bake as directed.
- Allow to cool to room temperature.
- Separate into meal-size portions if desired, placing into airtight, freezer-safe containers or freezer bags.
- Thaw overnight in the fridge then warm in the microwave or oven.
What to Serve with Mexican Chicken Bake
Since this protein based dinner has the delicious flavors of Mexican food, it will pair well with many of your favorite Mexican-inspired side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Cilantro Lime Rice or Mexican Rice
- Flour or corn tortillas
- Tortilla chips
- Mexican Cornbread
- Mexican Corn Salad or Mexican Caesar Salad
- Mexican Street Corn Casserole
Mexican Chicken Bake Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Mexican Chicken Taco Salad – Chop up leftover chicken and warm it with the leftover sauce and beans. Scoop it over chopped romaine lettuce and serve with sliced cherry tomatoes, diced avocado, tortilla strips, and a generous drizzle of Jalapeno ranch dressing.
- Mexican Chicken Tacos– Dice up leftover chicken and warm it. Stuff taco shells with leftovers and top with salsa and sour cream.
- Mexican Chicken Burrito Bowl– Add cilantro lime rice to a bowl and add warm leftover Mexican chicken. Top with pico de gallo, guacamole, and sour cream.
- Mexican Chicken Quesadillas– Dice up leftover chicken and mix it in with the salsa, beans, and cheese. Add to half a large flour tortilla and cover with more cheese such as Monterey Jack, cheddar, Mexican cheese blend, or pepper Jack. Heat a tablespoon of olive oil in a large skillet then heat the quesadilla on both sides until golden and toasted and the filling is warmed through.
Recipe FAQ’s
Does taco seasoning work on chicken?
Yes! Taco seasoning, usually made with a combination of chili powder, cumin, dried oregano and more, is the perfect easy way to season chicken with Mexican flavors.
Can I swap chicken thighs or bone-in chicken for the boneless chicken breast in this Mexican Chicken Bake?
Yes, but keep in mind that thighs may take longer to cook while bone-in chicken can take less time. Your best bet is to test to an internal temperature of 165°F with an instant-read thermometer to ensure that your chicken is cooked through and safe to eat.
More EASY Chicken Bake Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy chicken recipes here, or see a few of our readers favorite recipes below.
- Chicken Fajita Casserole
- Queso Chicken Bake
- Shredded Mexican Chicken Casserole
- Mexican Chicken and Rice Bake
Mexican Chicken Bake
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.*There is no need to thaw the peppers and onions, but they can be thawed which will help the dish cook faster.*If using fresh they may not be as soft as the frozen peppers and onions unless you saute them lightly before adding.
- Pour salsa over the top of the dish and then top with cheese. *Optionally, you can leave the cheese off until the last 10 minutes of the bake time for a more melty cheese topping.
- Bake for 30-40 minutes or until chicken is cooked through (165˚F internal temperature.) Garnish optionally with chopped cilantro or pico de gallo.
Recipe Notes
- Chopped cilantro
- Sour cream
- Pico de gallo
- Green onion
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