Mexican Chicken Bake

Total Time
55mins
Prep 15 mins
Cook 40 mins

Posted for ZWT3. I got this recipe from the A.B.C. I do not like things hot and spicy, but DH loved it. I used chicken breasts in my recipe, and next time I will use mild taco sauce, but If you are like my DH, GO FOR IT !!! Tomato Supreme is made by Edgell.

Ingredients Nutrition

Directions

  1. Trim away excess fat from chicken. Cut each thigh into four pieces. Heat oil in a frypan, saute' chicken until just brown. Add taco sauce and tomato supreme, simmer for three minutes. Remove from heat.
  2. Combine the rice, kidney beans and half the coriander. Mix well. Press rice mixture into the base of a wide shallow casserole dish. Spread over half the cheese. Top with chicken and sauce mixture. Sprinkle across remaining coriander and cheese. Place on lid on it or cover with foil.
  3. Bake for 35-40 minutes at 180 degrees c until the mixture is bubbling and cheese has melted. Remove the lid or foil for the last five minutes of cooking.
  4. Serve this with the sour cream.

Reviews

(4)
Most Helpful

This was fabulous. I used hot salsa as I had no taco sauce and my rice was wholegrain and put the cheese on top and it was consumed with great gusto !

katew August 06, 2009

This is really delicious-rich, but delicious! I used hot salsa, but would have liked more of a kick so would use a tablespoon or two of chopped pickled jalapenos next time. Next time I think I'd skip the cheese in the middle too. It wouln't be missed and would cut back on the oily finish.

JustJanS April 04, 2008

I also used chicken breasts. My son enjoyed it a lot...made exactly as directed except for the cut of chicken. Will be making this again!

Kizzikate September 08, 2007

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