How to make a Mexican bake casserole

Print this recipe
Sometimes you want to go Mexican, but it can be a lot of work to get tortillas together and roll them up into enchiladas or burritos. This recipe combines all the great tastes of Mexico - tender chunks of cooked chicken, cooked rice, black beans, corn and salsa - and leaves it all to bake together in a savory sauce.
The casserole gets tossed it into the oven just so the ingredients have a chance to warm up and get to know each other. So this is easily a make-ahead dish that can be stashed in the freezer for those nights when you just don't want to cook. To freshen things up, toss some chopped cilantro on top after baking and serve with additional salsa on the side!
Mexican Bake
30 minutes
30 minutes
60 minutes
1 cup (250 ml) uncooked white rice
2 cups (500 ml) chicken stock
1 1/2 pounds (680 grams) boneless, skinless chicken breasts
1 tablespoon (15 ml) olive oil
1 24-ounce (680 grams) jar of salsa
1 15-ounce (425 grams) can of black beans, rinsed and drained
1 cup (250 ml) frozen corn
1 cup (250 ml) sharp Cheddar cheese, shredded
Salt, to taste
Ground white pepper, to taste
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Start by cooking the rice. Place the uncooked rice in a medium-sized saucepan and add chicken stock. Place a tight-fitting lid onto the saucepan and turn to high. Heat until the mixture starts to boil, then reduce heat to low and let rice simmer for about 20 minutes. When done, remove rice from heat, fluff with a fork and empty into a large bowl.
While rice is cooking, place chicken breasts onto a baking sheet and brush with olive oil. Sprinkle with salt and pepper and place in the oven to bake for about 20 minutes.
When chicken is finished cooking, remove it from the oven and let rest for two minutes. Then roughly chop the chicken and add it to the cooked rice in the bowl.
To the bowl also add black beans and frozen corn. Add salsa and mix all ingredients so everything is fully combined.
Pour mixture into a greased 9" x 13" casserole dish. Sprinkle entire thing with Cheddar cheese and place in the preheated oven.
Bake for 30 - 40 minutes, until all of the ingredients are piping hot and the cheese on top is melted and bubbling.
Pro tip: Not in the mood for chicken? Ground beef or ground turkey would work perfectly in this recipe!
Resources Betty Crocker
Print this recipe
Share on Facebook

Here's an all-in-one dish that comes together in just a few minutes, and doesn't take that long in the oven after that, either.
January 20   ·  
There's just something about this zesty, crispy flavor that instantly brings us back to game-day parties and backyard barbecues.
January 18   ·  
This simple casserole has all the comfort of your tried-and-true favorites while allowing you to control the poultry portions and the level of heat you want to bring to the table.
January 17   ·