Mexican Chicken Bake
Created by Tisme on June 20, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 40m
- Recipe #19645
Ingredients
- 500 grams boneless skinless chicken thighs
- 1 tablespoon oil
- 1 1/2 cups cooked rice
- 300 grams red kidney beans (drained)
- 3 tablespoons chopped fresh coriander
- 200 grams spicy taco sauce
- 1 can (300 grams) tomatoes (supreme)
- 250 grams grated cheddar cheese
- 1/2 cup sour cream
How to Make
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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.
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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.
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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.
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Step 4: Serve this with the sour cream.
Nutritional Facts
- 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