Mexican Chicken Bake
Recipe: #19645
June 20, 2015
Categories: Chicken, Cheese, Mexican, Fathers Day, Sunday Dinner Oven Bake, Gluten-Free, No Eggs, Sour Cream, Chicken Dinner, Mexican Chicken, Mexican Dinner, more
"I found this recipe a while back. The family enjoyed it and I found that I could make this either just spicy or as hot & spicy as the family liked. I use chicken breasts in my recipe, and a mild taco sauce, but if you are like my DS, GO FOR IT !!! NOTE : Tomato supreme is made by Edgell it is mix of diced tomatoes, onion, capsicum and celery."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (493.7 g)
- Calories 916.3
- Total Fat - 38.6 g
- Saturated Fat - 14.4 g
- Cholesterol - 213.8 mg
- Sodium - 1687.1 mg
- Total Carbohydrate - 74.1 g
- Dietary Fiber - 22.1 g
- Sugars - 4.1 g
- Protein - 69.7 g
- Calcium - 766.7 mg
- Iron - 9.6 mg
- Vitamin C - 14.7 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Trim away excess fat from chicken. Cut each thigh into four pieces. Heat oil in a frypan, saute' chicken until just brown. Add taco sauce and tomato supreme, simmer for three minutes. Remove from heat.
Step 2
Combine the rice, kidney beans and half the coriander. Mix well. Press rice mixture into the base of a wide shallow casserole dish. Spread over half the cheese. Top with chicken and sauce mixture. Sprinkle across remaining coriander and cheese. Place on lid on it or cover with foil.
Step 3
Bake for 35-40 minutes at 180 degrees c until the mixture is bubbling and cheese has melted. Remove the lid or foil for the last five minutes of cooking.
Step 4
Serve this with the sour cream.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the chicken thighs, choose ones that are boneless and skinless to ensure they cook evenly.
- For the tomato supreme, look for a mix of diced tomatoes, onion, capsicum, and celery to get the best flavor.
- Instead of boneless skinless chicken thighs, you can use boneless skinless chicken breasts. The benefit of this substitution is that chicken breasts often have less fat than chicken thighs, making the dish healthier.
- Instead of spicy taco sauce, you can use mild taco sauce. The benefit of this substitution is that it will reduce the amount of spice in the dish, making it more accessible to those who don't like spicy food.
Vegetarian Mexican Bake Replace the chicken with 500 grams of cubed firm tofu and use vegetable taco sauce instead of spicy taco sauce. Use vegetable broth or water instead of oil to sauté the tofu.
Mexican Street Corn Salad - This delicious and easy to make side dish is the perfect accompaniment to the Mexican Chicken Bake. It's made with juicy corn, creamy mayonnaise, tangy lime juice, and a hint of chili powder for a little kick. The flavors all come together to create a flavorful and balanced side dish that will perfectly complement the Mexican Chicken Bake.
Spicy Black Bean Soup: This soup is a delicious and easy way to add a bit of heat to the meal. Made with black beans, tomatoes, jalapeños, and spices, it has a rich, smoky flavor that pairs perfectly with the Mexican Chicken Bake. It's also a great way to add some extra protein and fiber to the meal, making it a nutritious and filling side dish.
FAQ
Q: What type of cheese is best for this recipe?
A: Grated cheddar cheese is the best choice for this recipe. It melts nicely and adds a great flavor to the dish.
Q: What temperature should I cook the dish at?
A: The dish should be cooked at 350°F for the best results. If you want to reduce cooking time, you can increase the temperature to 375°F.
0 Reviews
You'll Also Love
Fun facts:
Fun Fact 1: Mexican cuisine has a long history, with its roots tracing back to the Aztecs and Mayans. It has been heavily influenced by Spanish and French cuisine, as well as the cuisine of other countries in the region.
Fun Fact 2: A popular dish in Mexican cuisine is the chilaquiles, which was once served to the former Mexican president and Nobel Peace Prize winner, Miguel de la Madrid Hurtado.