Are you ready to embark on a culinary adventure that will tantalize your taste buds and warm your heart? Look no further than this delightful Mexican Chicken Vegetable Bake! Bursting with vibrant flavors and wholesome ingredients, this gluten-free dish is not only a feast for the senses but also a breeze to prepare. Perfect for busy weeknights or casual gatherings, this recipe promises to impress your family and friends while keeping your kitchen hassle-free. Dive into the savory goodness and discover how easy it is to create a meal that’s as nutritious as it is delicious!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup bell peppers, diced
- 1 cup corn
- 1 can black beans, drained and rinsed
- 1 cup salsa
- 1 cup shredded cheese
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your Mexican Chicken Vegetable Bake cooks evenly and thoroughly.
- In a large mixing bowl, combine the shredded cooked chicken, diced bell peppers, corn, and black beans. Stir well to ensure all ingredients are evenly mixed.
- Add the salsa, shredded cheese, cumin, salt, and pepper to the mixture. Stir until all ingredients are well combined and the chicken and vegetables are coated with the salsa and spices.
- Transfer the mixture into a greased 9x13 inch baking dish. Spread it out evenly to ensure even cooking.
- Cover the baking dish with aluminum foil to prevent the top from browning too quickly. This will help keep the dish moist while it cooks.
- Place the covered baking dish in the preheated oven and bake for 20 minutes. This allows the flavors to meld together and the dish to heat through.
- After 20 minutes, carefully remove the foil from the baking dish. Sprinkle a little extra shredded cheese on top if desired.
- Return the uncovered baking dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.
- Once done, remove the baking dish from the oven and let it cool for a few minutes before serving. This will help the dish set and make it easier to serve.
- Serve the Mexican Chicken Vegetable Bake warm, garnished with fresh cilantro or avocado slices if desired. Enjoy your delicious, gluten-free meal!
Tips
- Prep Ahead: To save time, shred your cooked chicken and chop the bell peppers in advance. This way, you can whip up this dish in no time on busy days!
- Customize Your Veggies: Feel free to mix and match the vegetables based on what you have on hand. Zucchini, spinach, or even diced tomatoes can add extra flavor and nutrition.
- Cheese Lovers Unite: For an extra cheesy experience, consider using a blend of cheeses like Monterey Jack or pepper jack for a little kick!
- Spice It Up: If you like a bit of heat, add some diced jalapeños or a sprinkle of chili powder to the mixture for an extra kick.
- Let It Rest: Allowing the bake to cool for a few minutes after it comes out of the oven helps the flavors meld and makes serving easier.
- Garnish for Greatness: Elevate your dish with fresh garnishes like chopped cilantro, avocado slices, or a dollop of sour cream to enhance the flavor and presentation.
- Meal Prep Magic: This dish keeps well in the fridge for a few days, making it an excellent option for meal prep. Just reheat and enjoy!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 28g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 75mg
