This is a sponsored post written by me on behalf of Sargento. All opinions are 100% mine.
A super simple Mexican Chicken Bake that is easily tossed together in 15 minutes with cooked chicken and pantry staples! It’s a hearty family dinner that is big on flavor and can be served up many different ways.
There are a few things I know that I can always get my kids to eat: chicken, beans, and cheese! Toddlers eat almost anything if it’s covered with yummy cheese!
This Mexican Chicken Bake is a regular family dinner for us because it has all the kids’ essentials, but a bit of an optional kick in spice if the family can handle it. With only 5 main ingredients and a few spices, it comes together quickly and easily.
WHAT DO YOU ADD TO YOUR CHICKEN BAKE?
Our Mexican casserole usually includes chicken, black beans, corn, can of diced tomatoes with green chilies, spices, and cheese.
I usually make this dish as a leftover chicken recipe. I chop up whatever chicken I have leftover in the fridge – chicken tenders, roasted chicken, etc – to toss in to the chicken casserole. Leftover grounded chicken taco meat also works!
The rest of the ingredients are house staples for us. We always have canned black beans, corn and tomatoes with green chilies in the cabinet. If you are concerned about the heat from the green chilies, substitute with just diced tomatoes.
For spices, I toss in some cumin, chili powder, garlic powder and salt.
When I have the ingredients in the house, I have also included:
- Chopped bell peppers
- Jalapenos (deseeded and chopped)
- S alsa or Enchilada instead of tomatoes
- Refried Beans
- Red or Yellow Onion
It’s easy to customize for your family’s individual tastes so have fun with it!
WHAT CHEESE DO YOU USE FOR YOUR CASSEROLE?
We have been loving Sargento® Reserve Series™ cheese lately. It first started when I picked up slices of their Aged White Cheddar and Fresh Asiago. They both had big flavor that made sandwiches even better as well as baked chicken topping.
For this recipe though, we used Sargento® Reserve Series™ Shredded 18-Month Aged Natural Cheddar Cheese because most things in life are better with aged cheddar. At least for me!
It’s rich and savory, because it’s been aged for sharpness! The flavor impact is huge and makes a great addition to this Mexican Bake.
You will definitely want to stock up on ALL the flavors next time you shop at Walmart to pick up your essentials.
HOW TO SERVE THE MEXICAN CHICKEN BAKE?
While this dish is essentially a casserole dish that can be enjoyed by itself, I call it a bake because it’s far more versatile. If you want to make the dish a little more filling by itself as a stand-alone casserole, I suggest tossing in 2 cups of cooked rice as well.
Here are a few of the ways I have served up this recipe:
- Serve with tortilla chips. I like to use the chips to scoop up the chicken bake!
- Serve alongside sour cream and guacamole.
- Use as filling for chicken tacos.
- Top rice and lettuce for a burrito bowl.
I love when there are so many ways to enjoy a super simple recipe like this.
- 4 Cups Cooked Chicken (chopped, shredded or ground)
- 1 can corn, drained
- 2 cups black beans, rinsed
- 1 can diced tomatoes with green chilies
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 cups Sargento® Reserve Series™ Shredded 18-Month Aged Cheddar cheese, split between topping and inside chicken bake
Toss chicken, corn, black beans, tomatoes and spices into oven safe baking dish. Stir well to evenly distribute ingredients.
Mix in 1 ½ cups of the shredded cheese, and then top with the remaining cheese.
Cover with aluminum foil and bake at 350 degrees F for 20. Remove foil and cook for 5 more minutes.