Tex-Mex Chicken Bake

Tex-Mex chicken bake combines the flavor of our favorite Mexican-inspired meals in a delicious casserole. Hardy, filling, and ready in about 45 minutes. It’s a perfect dinner for a cold winter night.

This recipe reminds me of the Tex-Mex-style bowls that we love for a quick, easy dinner. We also have a couple of servings of leftovers which are perfect for an easy lunch the next day!


Chicken Breast: You will use one large chicken breast. Two boneless, skinless chicken thighs would also work well.

Red Bell Pepper: Adds color and flavor. You could use any color you choose.

Cumin & Chili Powder: The classic flavors of cumin and chili powder are found in all my Mexican-inspired recipes.

Garlic Powder: Garlic powder is an easy way to add flavor to recipes.

Cayenne Pepper: Gives the chicken bake some heat. May be decreased or omitted based on personal taste.

Salt & Pepper: Enhances the flavor.

Butter: Gives the casserole richness.

Flour: The flour is combined with the butter to thicken the sauce.

Low-Sodium Chicken Stock & Milk: Combine to create the saucy base of the casserole.

Rice: One cup of cooked rice makes the casserole a hardy, filling meal. I like using a rice pouch when I need pre-cooked rice for a recipe.

Diced Green Chiles: Canned green chiles add great flavor. They aren’t super spicy, just very flavorful.

Black Beans: Adds great texture and flavor.

Corn: I usually use frozen corn, it is so convenient. I love the touch of sweetness it adds to Tex-Mex recipes.

Mexican Cheese Blend: A pre-shredded bag of Mexican cheese makes the dish rich and delicious. You can use a mild or spicier blend depending on preference.

Tortilla Chips: This is a great use of the broken-up chips at the bottom of a bag of tortilla chips. The chips add a nice crunch to the chicken bake.

Avocado: My favorite accompaniment to Tex-Mex recipes. Whether making guacamole or simple slices of avocado, they add great flavor.


Preheat the oven. Start by seasoning the chicken with half the spices. This assures the chicken has plenty of flavor on its own. You will then saute the chicken along with the red bell pepper. When the chicken is cooked through, remove and transfer to a large bowl. You will be combining the casserole ingredients in the bowl, so grab a big one!

Next, melt the butter in the skillet and stir in the flour until incorporated. Slowly stir in the milk and chicken stock. This is the sauce that makes the chicken bake creamy and delicious.

Add the rice, chiles, black beans, and corn to the bowl with the chicken. Pour in the creamy mixture from the skillet along with the chopped cilantro. Stir well to combine everything. Sprinkle with cheese.

Bake for 15 minutes. Add crushed tortilla chips and bake for another 10 minutes. Allow your Tex-Mex chicken bake to rest for a few minutes before serving with sliced avocado. Enjoy!

Tex-Mex Chicken Bake

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings


  • 1 large boneless skinless chicken breast chopped into bite-sized pieces
  • 1 cup diced red bell pepper
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ½ tsp Cayenne pepper
  • ½ tsp salt
  • ½ tsp black pepper
  • 3 Tbsp butter
  • 3 Tbsp flour
  • cup low sodium chicken stock
  • cup milk
  • 1 cup cooked rice – a rice pouch works great
  • 14 oz can diced green chiles
  • 1 cup black beans
  • ¾ cup corn
  • ¼ cup cilantro roughly chopped
  • 1 cup Mexican cheese blend
  • ½ cup crushed tortilla chips
  • avocado sliced, for serving


  • Preheat oven to 400° F. Preheat a large skillet to medium heat. Combine the cumin, chili powder, garlic powder, Cayenne pepper, salt, and black pepper.
  • Season chopped chicken with approximately half of the seasoning mix. Add chicken and diced red pepper to a preheated pan and sauté 5-8 minutes until the chicken is cooked through and the peppers are softened. Transfer the mixture to a large bowl and set aside.
  • Add butter to pan and return to heat when butter is melted, stir in flour until incorporated. Gradually stir in stock and milk. When mixture is smooth remove from heat. Add cooked rice, diced chiles, black beans, and corn to chicken bowl. Add cream mixture and stir to combine. Stir in remaining seasoning mix and cilantro.
  • Transfer mixture to a 8×8 pan and sprinkle with shredded cheese. Bake for 15 minutes. Top with crushed tortilla chips. Bake for an additional 10 minutes. Allow to rest for a few minutes prior to serving.
Keyword Casserole, Crisp, Crunchy, Savory, Spicy

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating