Tex Mex Chicken Bake
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Creme de la Crumb · by Tiffany★ 5.0 (12)

Tex Mex Chicken Bake

NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 67%
CARBS 49G42% OF CAL
8G FIBER0G ADDED8G INTRINSIC32G OTHER8G TOTAL SUGAR
FAT 16G31% OF CAL
3G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

This quick Tex-Mex chicken and rice bake combines seasoned chicken, rice, peppers, corn, and black beans in a creamy, cheesy casserole. It's an easy weeknight dinner ready in 30 minutes.

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Nutrition & ingredients

Ingredients

serves 6
  • 2 boneless skinless chicken breasts (pounded to ½ inch thickness and diced)
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 6 tablespoons butter
  • ¼ cup flour
  • ½ cup low sodium chicken broth
  • ½ cup fat free half and half (or milk, (you can also sub heavy cream if preferred))
  • 1 ½ cups cooked rice ((I used long grain white rice))
  • 8 ounces diced green chiles ((2 4-ounce cans))
  • 1 cup diced bell peppers ((I used red, green, yellow, and orange - but use whatever combination you have on hand or prefer!))
  • 1 can black beans
  • 1 can yellow corn (or 1 1/2 cups frozen corn)
  • ⅓ cup cilantro (roughly chopped, (measure 1/2 cup leaves - then chop))
  • ½ cup Mexican blend cheese ((or fiesta blend, or cheddar, or jack cheese, etc - whatever you prefer!))
  • tortilla strips (found next to the croutons and salad dressings) (or crushed tortilla chips)
PREP
10M
SODIUM
985MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.