Mexican-Style Chicken Bake
A hearty meal topped with a cheesy nacho top, packed full of vegetables and smoky flavours that will be sure to warm you up on a cool night.
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NutritionPer Serving
- Calories511
- Carbs37g
- Protein53g
- Fat14g
- Saturates4g
- Sugars11g
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
This Mexican-Style Chicken Bake is the perfect choice for a mid-week Mexican feast!
Packed full of tasty veg and plenty of smoky, tomatoey flavours and topped with crunchy tortilla chips and melted cheese, this dish is guaranteed to be a new family favourite.
Serve with a fresh, mixed salad, your favourite accompaniment or just with some Mexican style dips for a delicious dinner that will warm you up on a cold evening.
This recipe is super adaptable, so if there are any veggies that you’re not too keen on then just omit them – you’ll still have a really tasty meal.
Our Mexican-Style Chicken Bake isn’t overly spicy, but if you’d like an extra chilli kick then you can simply add a few drops of hot sauce to the tomato sauce. Or, to take the heat up to another level, simply scatter some sliced Jalapeños on top of the cheese and tortilla topping.
What diets is this Mexican-Style Chicken Bake suitable for?
This Mexican-Style Chicken Bake is suitable for gluten free diets as we’ve used tortillas that are gluten free. Please do double check your chosen brand of tortilla chips if you’re cooking for people following a gluten free diet.
It can be made suitable for a vegetarian diet by using a vegetarian alternative to the following ingredients:
- Chicken breast
Or, you can also make it suitable for a dairy free diet by using a dairy free alternative to the following:
- Reduced fat cheddar cheese
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make this Mexican-Style Chicken Bake?
Nope! This recipe doesn’t require any complicated ingredients.
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You’ll need a frying pan to cook off the tomato sauce before adding it to your chicken and baking it.
We’ve used an ovenproof dish like this one to bake our Mexican-Style Chicken Bake in.
How many calories are in this Mexican-Style Chicken Bake?
There are 511 calories per portion in this Mexican-Style Chicken Bake, which means it falls into our Special Occasion category.
You could easily cut the portion size in half, and serve it with an accompaniment to cut the amount of calories down!
This Mexican-Style Chicken Bake is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat your oven to 180ºC.
Step 2
Spray a frying pan with low calorie cooking spray and set on a medium heat. Fry the sliced chicken, browning on all sides, then transfer to the oven dish.
Step 3
Re-spray the pan if needed, add the diced onion and fry for a few minutes until just starting to soften. Add the peppers, courgette and garlic and continue to fry until just soft.
Step 4
Add the kidney beans and give the pan a good stir. Once all the vegetables are soft add the spices and chopped tomatoes.
Step 5
Allow the pan to bubble for a few minutes then pour the tomato sauce over the chicken in the ovenproof dish, giving it a stir so that the chicken is coated.
Step 6
Place in the oven for 30 minutes. Check the chicken is cooked by cutting into one piece and making sure the juices run clear.
Step 7
Add the tortilla chips to the top of the chicken and sprinkle on the cheese.
Step 8
Bake in the oven for 10 minutes until the cheese is melted and turning golden.
Step 9
Serve with your choice of accompaniment.
What could I serve with this Mexican-Style Chicken Bake?
This Mexican-Style Chicken Bake would be delish when served with a fresh, mixed salad or any of the following dishes:
How do you know when this Mexican-Style Chicken Bake is cooked?
Your Mexican-Style Chicken Bake will need to be baked for around 30 minutes or so, or until the chicken is cooked through and the juices run clear.
Once you’ve added your nachos and cheese on top, bake for a further 10 minutes or so until your cheese has melted and is golden brown.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep this Mexican-Style Chicken Bake in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of this Mexican-Style Chicken Bake in the fridge for approximately 3 days or so.
Can I freeze this Mexican-Style Chicken Bake?
Yes, you can, but make sure that you freeze it after Step 6 and not with the nachos and cheese on top.
Remember to:
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this Mexican-Style Chicken Bake?
From chilled: Microwave or heat in a moderately hot oven until piping hot throughout.
From frozen: Defrost thoroughly and then follow the recipe from Step 7.
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Mexican-Style Chicken Bake
A hearty meal topped with a cheesy nacho top, packed full of vegetables and smoky flavours that will be sure to warm you up on a cool night.
-
Prep Time
10 MINS
-
Cook Time
45 MINS
- KCals 511
- Carbs 37G
Instructions
- Preheat your oven to 180ºC.
- Spray a frying pan with low calorie cooking spray and set on a medium heat. Fry the sliced chicken, browning on all sides, then transfer to the oven dish.
- Re-spray the pan if needed, add the diced onion and fry for a few minutes until just starting to soften. Add the peppers, courgette and garlic and continue to fry until just soft.
- Add the kidney beans and give the pan a good stir. Once all the vegetables are soft, add the spices and chopped tomatoes.
- Allow the pan to bubble for a few minutes then pour the tomato sauce over the chicken in the ovenproof dish, giving it a stir so that the chicken is coated.
- Place in the oven for 30 minutes. Check the chicken is cooked by cutting into one piece and making sure the juices run clear.
- Add the tortilla chips to the top of the chicken and sprinkle on the cheese.
- Bake in the oven for 10 minutes until the cheese is melted and turning golden.
- Serve with your choice of accompaniment.
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