Mexican Chicken Bake is a good use of chicken thighs and cheese.
Chicken and cheese can never go wrong in my opinion. This recipe for Mexican Chicken Bake will prove it.
Mexican Chicken Bake
Course: MainCuisine: AmericanDifficulty: Medium
Servings
6
servingsPrep time
15
minutesCooking time
25
minutesCalories
350
kcalTotal time
40
minutesCheesy, spicy chicken and rice bake with Mexican-inspired flavors.
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Ingredients
0.75 cup Short-grain rice
600 gram boneless Chicken thighs-cut into bite sized pieces
400 gram Taco sauce
300 gram tin of Red kidney beans
3 tbsp fresh Coriander leaves
1 tbsp Olive oil
2 cups cheese (cheddar)-grated
0.5 cup Sour cream
Directions
- Preheat the oven to 180 degrees.
- Lightly grease a casserole dish with canola oil or similar.
- Cook the rice in a saucepan or in the microwave until tender (about 10 – 12 minutes) and drain well.
- Add the kidney beans and half of the coriander to the rice and mix well to combine.
- Spread the mixture on the bottom of the casserole dish and press down so the beans slightly ‘squash’ and the mixture is flat.
- Sprinkle half the cheese over the mixture and set aside.
- Heat the olive oil in a frypan and cook the chicken thighs until golden and cooked through.
- Combine taco sauce and sour cream together and cook for about three minutes or until the sauce is nice and heated through.
- Carefully arrange the chicken thigh and taco mixture on top of the rice and bean mixture and sprinkle with the remaining cheese.
- Bake for 40 minutes or until bubbling and golden.
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