How to make a Mexican bake casserole (video)

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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!
Cooktop Cove
Mexican Bake
30 minutes
1 hour
1 hour 30 minutes
1 cup basmati or jasmine rice
1 cup chicken stock
1 teaspoon cumin
1 teaspoon dried oregano
1 16oz jar green salsa
1½ pounds boneless, skinless chicken breasts, thinly sliced horizontally
1 15oz can kidney beans, drained
2 4oz can diced green chiles
5 cloves garlic minced
1 cup frozen corn
1 teaspoon salt
½ teaspoon pepper
1 cup monterey jack cheese
Preheat oven to 400°F.
In a baking dish, add in rice, chicken stock, cumin, oregano, salsa, and ½ teaspoon salt. Mix well.
In a large bowl, add in chicken, beans, green chilies, garlic, corn, ½ teaspoon salt and pepper. Mix well, and then place into baking dish on top of rice mixture. Press everything down with your fingers.
Cook in oven for 1 hour covered.
Top with cheese, and then return to oven for another 15 minutes or until cheese is melted and golden.
Serve with sour cream and thinly sliced green onions if desired!
Pro tip: Not in the mood for chicken? Ground beef or ground turkey would work perfectly in this recipe!
Resources Betty Crocker
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Consider this casserole the long-lost sibling of a classic chicken pot pie. It is just as savory and hearty and melt-in-your-mouth good; however, this creamy version takes it one step further in terms of comfort.
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