All posts
RecipesSeptember 7, 2026 · 4 min read
Mexican Chicken
Tender chicken baked with green chile enchilada sauce, black beans, sweet corn, tomatoes, and cheddar, served over Spanish-style rice.
A warm, easy dinner layered with bright lime, sweet corn, black beans, and plenty of melted cheddar. Serve it over Spanish-style rice for a colorful plate that is ready for the table.
The recipe
Ingredients
- 1.5 lbs thin boneless, skinless chicken breasts
- ½ packet taco seasoning (divided)
- 1 can (15 oz) green chile enchilada sauce (e.g., Hatch)
- 1 can (16 oz) diced tomatoes and green chiles (e.g., Ro-Tel Hot)
- 1 can (16 oz) sweet corn, drained
- 1 can (16 oz) black beans, drained and rinsed
- 1 small onion, diced
- Juice of 1 lime
- Shredded cheddar cheese, to taste
- 1 package Spanish-style rice
Instructions
- 01Preheat oven to 350°F (175°C).
- 02Trim excess fat from the chicken breasts and season both sides with half of the taco seasoning.
- 03Arrange the chicken in a single layer in a baking dish and pour the enchilada sauce evenly over top.
- 04In a separate bowl, combine the corn, diced tomatoes with chiles, black beans, diced onion, remaining taco seasoning, and lime juice. Mix well.
- 05Spoon the corn and bean mixture over the chicken breasts, then top with shredded cheddar cheese.
- 06Cover the baking dish with aluminum foil and bake for 30 minutes.
- 07Remove the foil and bake for an additional 10 minutes, or until the cheese is lightly browned and excess liquid has reduced.
- 08Meanwhile, prepare the Spanish rice according to package instructions.
- 09Serve the chicken hot over Spanish rice with desired toppings.
Serving Suggestions
- Sour cream or plain Greek yogurt
- Sliced fresh or pickled jalapenos
Reader kitchen
Rate & review
Made this recipe? Leave a star rating and a note for the next cook. No account needed.
No ratings yet — be the first
What others said
