Mexican Chicken Bake Recipe

Name: Mexican Chicken Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups broken corn chips; 1 teaspoon chili powder; 1 tablespoon onion powder, plus 1/2 tsp; ½ teaspoon garlic powder; ½ teaspoon ground cumin; ½ teaspoon dried coriander; ½ teaspoon ground black pepper; 20 ounces canned white chicken meat, rinsed and drained; 15 ounces black beans, rinsed and drained; 15 ounces red kidney beans, rinsed and drained; 15 ounces corn, drained; 4 ounces diced chilies; 2 14 ounces sliced olives, drained; 8 ounces tomato sauce; 1 cup prepared salsa (plus additional for garnish) (optional); 1 tablespoon dried cilantro; ½ teaspoon salt; 2 cups shredded monterey jack cheese; 2 cups shredded cheddar cheese; sour cream, for garnish (optional)

Servings: persons

2 cups broken corn chips
1 teaspoon chili powder
1 tablespoon onion powder, plus 1/2 tsp
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon dried coriander
½ teaspoon ground black pepper
20 ounces canned white chicken meat, rinsed and drained
15 ounces black beans, rinsed and drained
15 ounces red kidney beans, rinsed and drained
15 ounces corn, drained
4 ounces diced chilies
2 14 ounces sliced olives, drained
8 ounces tomato sauce
1 cup prepared salsa (plus additional for garnish) (optional)
1 tablespoon dried cilantro
½ teaspoon salt
2 cups shredded monterey jack cheese
2 cups shredded cheddar cheese
sour cream, for garnish (optional)

1
Preheat the oven to 350.
2
Lightly coat a 9x13-inch baking dish with nonstick spray or cooking oil.
3
Cover the bottom with the broken corn chips.
4
In a small bowl, blend together the chili powder, 1/2 teaspoon onion powder, garlic powder, cumin, coriander, and pepper with a fork.
5
In a large mixing bowl, combine the chicken with the spice mixture.
6
Add the beans, corn, chilies, olives, tomato sauce, and salsa.
7
Mix well, then add the cilantro, 1 tablespoon onion powder, and salt, and mix well again.
8
Spread half the chicken mixture over the corn chips in the dish.
9
Cover with 1 cup each of jack and cheddar cheese.
10
Spread the remaining chicken mixture over the cheese layer, then cover with the remaining cheese.
11
Bake for 25-30 minutes, or until the cheese is thoroughly melted.
12
Garnish with sour cream and salsa if desired.

1174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups broken corn chips, 1 teaspoon chili powder, 1 tablespoon onion powder, plus 1/2 tsp, ½ teaspoon garlic powder, and more.

Yes, Mexican Chicken Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Chicken Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions