Easy Tex Mex Chicken Bake

Ingredients

• 680 g (1.5 lb)chicken breast, cut into strips
• 1green pepper
• about 280 g (about 10 oz)onion
• 2 cans, about 425 g (15 oz) eachblack beans
• 2 cans, about 285 g (10 oz) eachmild or medium enchilada sauce
• about 200 g (2 cups)grated cheese
• 2.5 ml (½ tsp)garlic powder
• 2.5 ml (½ tsp)ground cumin
• 5 ml (1 tsp)taco or chilli seasoning
• 2.5 ml (½ tsp)ground black pepper
• 2.5 ml (½ tsp)salt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Mix the spices

   Combine the garlic powder, cumin, taco or chilli seasoning, black pepper and salt in a small bowl.

3. 3

   Slice the vegetables

   Slice the onion and green pepper.

4. 4

   Prepare the dish

   Oil a 23 × 33 cm (9 × 13 inch) baking dish, then spread the onion and green pepper over the base.

5. 5

   Add the beans

   Rinse and drain the black beans, then scatter them over the vegetables.

6. 6

   Add the chicken

   Arrange the chicken strips on top of the beans and sprinkle over all the spice mixture.

7. 7

   Pour over sauce

   Pour 1½ cans of enchilada sauce over the chicken and beans.

8. 8

   Bake covered

   Cover the dish with foil and bake for 30 minutes.

9. 9

   Add sauce and cheese

   Remove the dish from the oven, pour the remaining sauce over the chicken and sprinkle with the grated cheese.

10. 10

    Finish baking

    Return the dish to the oven and bake uncovered for 10 minutes.

What is a Tex-Mex chicken bake?

Tex-Mex cooking blends Mexican food traditions with ingredients and styles popular in the United States. This bake takes inspiration from enchiladas, combining chicken, beans and enchilada sauce with a cheesy finish.

Here, the ingredients are layered in one dish rather than rolled into tortillas. The beans and vegetables make it a substantial meal, while the two additions of sauce help keep the bake flavourful.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 50g protein, 45g carbs, 16g fat.

The chicken and black beans provide most of the protein, while the beans and vegetables contribute much of the carbohydrate and fibre. Cheese adds a substantial share of the fat, and the enchilada sauce and cheese can make sodium add up. Balance a serving with a generous side of salad or other vegetables.

Get the layers ready

Vegetables first: spread the sliced onion and pepper across the oiled dish so they sit beneath the beans and chicken.

Beans next: rinse and drain them before adding. This removes some of the canning liquid and helps prevent excess liquid in the dish.

Season the chicken evenly

Spice mix: combining the seasonings in a small bowl makes it easier to distribute them across the chicken instead of leaving concentrated patches.

Chicken strips: keep them in a fairly even layer so they cook at a similar rate. If the pieces vary in thickness, check that the thickest ones are cooked through before serving.

Why the sauce goes on twice

First pour: the initial 1½ cans of sauce cook with the chicken, beans and vegetables beneath the foil.

Final pour: adding the remaining sauce with the cheese gives the top a fresh coating and lets the cheese melt during the uncovered bake.

Check the finish

Cheese cue: after the final 10 minutes, the cheese should be melted and the sauce bubbling around the edges. If the chicken pieces are large, check the thickest one before serving.

Rest briefly: let the dish stand for a few minutes after baking so the sauce settles and portions are easier to lift out.

Serve it as a complete meal

Fresh sides: serve with a crisp green salad, sliced tomatoes or extra pepper for a fresh contrast to the rich, saucy bake.

For a more substantial plate, pair it with rice or warm tortillas. Keep any extra seasoning or toppings on the side so everyone can adjust their serving.

Recipe notes & tips

• Drain the rinsed beans well to avoid adding unnecessary liquid to the bake.
• Spread the chicken strips out so they cook more evenly.
• Use mild or medium enchilada sauce to suit your preferred level of heat.
• Grate cheese from a block if you want it to melt smoothly over the top.
• Check the thickest chicken strip is cooked through before serving.

Variations

• Add corn: scatter drained sweetcorn over the beans for extra sweetness.
• Use a hotter sauce: choose hot enchilada sauce if you prefer more heat.
• Change the cheese: use a mature cheddar or a Mexican-style cheese blend.
• Add fresh toppings: finish servings with chopped coriander or sliced spring onion.
• Serve with tortillas: spoon the bake into warm tortillas for a handheld meal.

Common mistakes to avoid

• Wet beans: excess canning liquid can make the bake watery; rinse and drain them thoroughly.
• Uneven chicken: thick pieces may take longer to cook; cut the breast into similar-sized strips.
• Skipping the foil: the first bake is covered; removing the foil too soon can dry the top.
• Adding all the sauce at once: reserve half a can for the cheese stage as directed.
• Serving immediately: the sauce is loose straight from the oven; leave the bake to stand briefly.

How to store

Refrigerate leftovers in a covered container within two hours and eat within 3 days. Reheat until piping hot throughout, in the oven covered with foil or in the microwave; add a little sauce or water if it seems dry.

Frequently asked questions