MEXICAN STREET CORN BLACK BEAN CHICKEN BAKE
This recipe is inspired by classic Mexican street food, Elote (or Mexican corn on the cob). Chicken breasts are topped with Chili powder, corn kernels, black beans, and Cotija cheese. Amazing, delicious, gluten free Mexican Street Corn Black Bean Chicken Bake.
Provided by Julia
Categories Main Course
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 F.
- Add chicken breasts to the medium casserole dish. Note: Make sure to use thinly sliced chicken breasts. If you bought large chicken breasts, you can slice each large chicken breast in half horizontally to make two thin chicken breasts.
- Sprinkle the chicken with salt and chili powder.
- Top the chicken with corn kernels and black beans.
- Sprinkle with more chili powder. Top with crumbled Cotija cheese.
- Bake for about 20-25 minutes or until the chicken is completely cooked through. Remove from heat. Top with chopped green onions.
Nutrition Facts : Calories 541 kcal, Carbohydrate 40 g, Protein 64 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 169 mg, Sodium 647 mg, Fiber 12 g, Sugar 4 g, ServingSize 1 serving
SALSA CHICKEN CASSEROLE
Salsa Chicken Casserole bakes in one dish for a easy, mess-free weeknight dinner with a LOT of flavor!
Provided by Beth - Budget Bytes
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Drain and briefly rinse the black beans. Add the dry rice, black beans, corn, salsa, chicken broth, chili powder, and oregano to an 8×8 inch casserole dish. Stir until everything is evenly combined.
- Cut the chicken breasts into three pieces each. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they'll go. Cover the casserole dish tightly with foil. Bake for one hour.
- Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot.
Nutrition Facts : ServingSize 1 Serving, Calories 529 kcal, Carbohydrate 54.2 g, Protein 38.68 g, Fat 17.73 g, Fiber 10.12 g, Sodium 1098.3 mg
CHICKEN AND BLACK BEAN CASSEROLE
This can use leftover chicken or chicken breasts. I usually make it the day after we have roast chicken. The recipe calls for baking, but the ingredients can also be added to a slow cooker and cooked on Low for 7 hours. We serve this with cheese, tortilla chips, sour cream, salsa, black olives, and guacamole.
Provided by KATERS0404
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in chicken; cook until golden on all sides. Pour onions and chicken into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 65.2 g, Cholesterol 51.2 mg, Fat 9.2 g, Fiber 10.8 g, Protein 28.9 g, SaturatedFat 4.5 g, Sodium 328.9 mg, Sugar 7.1 g
CHICKEN & BLACK BEAN CASSEROLE
Learn how to make this easy chicken black bean casserole recipe. It's very adaptable & sure to be your next family favorite.
Provided by Patti Estep
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- Saute onion, green pepper and garlic in olive oil for about 5 minutes. Add cumin, salt, pepper, red pepper flakes, beans, salsa, tomatoes and chicken. Simmer on medium to low heat for 10 minutes.
- Spoon some of this mixture into a 13 x 9 baking pan or two 8x8 pans.
- Cut the tortillas in half.
- Line the pan with the tortillas by placing the flat cut side against the sides allowing the center to overlap.
- Sprinkle about 1/3 of the cheese on top of the tortilla layer.
- Spoon half of the chicken and bean mixture on top.
- Place another layer of tortillas on next followed by cheese and the remaining chicken & beans.
- Finish with the remaining cheese
- Cover with foil and cook for 35 minutes in a 350 degree oven.
- Serve with chopped lettuce, tomatoes and sour cream.
Nutrition Facts : Calories 410 kcal, ServingSize 1 serving
CHICKEN-BLACK BEAN CASSEROLE
Black beans, corn and green salsa with seasoned chicken strips are topped with shredded cheese and baked for a hearty and delicious one-dish meal.
Provided by Tyson Chicken
Categories Trusted Brands: Recipes and Tips Tyson® Grilled & Ready®
Time 58m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. In 2-quart casserole dish combine corn, beans, salsa, cumin, and coriander. Stir in Grilled & Ready® Fajita Chicken Strips and 1 cup of the cheese.
- Bake, uncovered, 35 to 40 minutes or until bubbly. Sprinkle with the remaining 1/2 cup cheese. Bake 3 to 5 minutes or until cheese is melted. If desired, sprinkle with crushed tortilla chips.
Nutrition Facts : Calories 538.7 calories, Carbohydrate 36.7 g, Cholesterol 144.7 mg, Fat 19.1 g, Fiber 7.8 g, Protein 55.3 g, SaturatedFat 10.6 g, Sodium 1156.2 mg, Sugar 4.3 g
BLACK BEANS
Black bean stew to serve with rice and your desired meat dish. Makes large servings.
Provided by Ivis
Categories Side Dish Beans and Peas
Time P1DT1h15m
Yield 12
Number Of Ingredients 12
Steps:
- In a medium stockpot, combine soaked beans (see Editor's Note), water, onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Bring to a boil over medium-high heat; reduce heat to low. Simmer, covered, until beans are tender, about 1 hour. Stir occasionally and add water as necessary so that the beans don't dry out or scorch.
- When beans are tender, stir in wine, vinegar, and olive oil.
Nutrition Facts : Calories 158.2 calories, Carbohydrate 20.3 g, Fat 5.1 g, Fiber 7 g, Protein 7 g, SaturatedFat 0.7 g, Sodium 783.7 mg, Sugar 0.9 g
CHICKEN CASSEROLE WITH BLACK BEANS, CORN, AND SALSA
Steps:
- Gather the ingredients.
- Heat oven to 350 F. Lightly grease a 2-quart casserole dish or spray it with cooking cooking spray.
- Season chicken with salt and pepper.
- Combine drained beans, corn, 1 cup of the salsa, chile peppers (if using), and half of the cilantro. Put mixture into prepared baking dish.
- Arrange chicken over bean and corn mixture, then spoon remaining salsa over chicken. Sprinkle with remaining cilantro and top evenly with cheese.
- Cover tightly with foil and bake for 30 minutes. Remove foil and continue baking for 10 minutes or until chicken is tender and juices run clear.
Nutrition Facts : Calories 639 kcal, Carbohydrate 55 g, Cholesterol 144 mg, Fiber 15 g, Protein 62 g, SaturatedFat 10 g, Sodium 1968 mg, Sugar 12 g, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHICKEN AND BLACK BEAN SOUP
This spicy soup is one of my husband's favorites. It's quick to make but tastes like it simmered all day. What a great way to use up the last tortilla chips in the bag! -Linda Lashley, Redgranite, Wisconsin
Provided by Taste of Home
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.
Nutrition Facts : Calories 194 calories, Fat 2g fat (0 saturated fat), Cholesterol 24mg cholesterol, Sodium 752mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
INSTANT POT BLACK BEAN CORN SALSA CHICKEN
The EASIEST dump and go Instant Pot recipe that is perfect for tacos, nachos, burritos, salads, or any other way you want to use it!
Provided by Camille Beckstrand
Categories Main Course
Time 40m
Number Of Ingredients 6
Steps:
- Place chicken breasts in the bottom of the Instant Pot.
- Pour black beans, corn, salsa, and taco seasoning on top of chicken.
- Add water to Instant Pot (pour on the side so it doesn't wash seasoning off of chicken).
- Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 25 minutes if chicken is frozen (or 18 minutes if chicken is thawed).
- When the timer is done, do a QUICK RELEASE of the pressure.
- Remove chicken from Instant Pot and shred with 2 forks (it should fall apart fairly easily).
- Place chicken back into Instant Pot with salsa mixture and liquid. Mix together to incorporate the chicken.
- Serve on top of salad, nachos, tacos, burritos, or anyway that you prefer! Top with your favorite toppings and enjoy.
Nutrition Facts : Calories 264 kcal, Carbohydrate 26 g, Protein 30 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 1199 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving
ONE DISH CHICKEN, BLACK BEANS, AND RICE
One Dish Chicken, Black Beans, and Rice for an easy weeknight dinner! #chicken #dinner the-girl-who-ate-everything.com
Provided by Christy Denney
Categories All Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
- Add the rice, broth, salsa, butter, and salt to the pan and whisk together. Sprinkle the black beans on top.
- Lay the chicken breasts on top and pour the enchilada sauce on top of the whole dish.
- Cover tightly with foil and bake for 45-55 minutes or until chicken is no longer pink. Remove the chicken from the dish and stir rice. Replace the chicken and sprinkle with cheese. Cover with foil and let the cheese melt. Sprinkle with the green onions.
Nutrition Facts : ServingSize 1 g, Calories 516 kcal, Carbohydrate 32 g, Protein 50 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 141 mg, Sodium 1332 mg, Fiber 8 g, Sugar 2 g, UnsaturatedFat 7 g
SALSA CHICKEN CASSEROLE
Make and share this Salsa Chicken Casserole recipe from Food.com.
Provided by Debbi T.
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees Fahrenheit.
- In an 8-inch-by-8-inch baking dish, add the rice, black beans, corn, salsa, chicken broth, chili powder and oregano. Stir to combine.
- Cut the chicken breasts into 3 pieces and submerge into the liquid in the baking dish as far as possible.
- Cover the casserole dish tightly with foil and bake for 1 hour, until the rice is tender and the liquid has been absorbed.
- Remove from the oven and sprinkle with cheese. Return to the oven and bake just until the cheese has melted.
- Top with green onions and serve.
Nutrition Facts : Calories 409.2, Fat 11.1, SaturatedFat 4.6, Cholesterol 43, Sodium 990, Carbohydrate 55.4, Fiber 8.2, Sugar 2.9, Protein 24.6
CHICKEN WITH BLACK BEAN SALSA
"There's nothing timid about the flavors in this Southwestern-style entree," writes Trisha Kruse of Eagle, Idaho. "Prepared on the grill or broiled, it's a fast, fun meal for a busy weeknight or a weekend get-together with friends."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- For salsa, in a large bowl, combine the first eight ingredients; refrigerate until serving. Combine the brown sugar, pepper sauce, garlic powder, salt and pepper; rub over both sides of chicken. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Serve with salsa.
Nutrition Facts : Calories 269 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
DUMP-AND-BAKE SALSA CHICKEN
This easy Salsa Chicken requires just one dish and about 10 minutes of prep for a nutritious and family-friendly dinner!
Provided by Blair Lonergan
Categories Dinner
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Spray a large (9 x 13-inch) baking dish with cooking spray.
- In the prepared dish, stir together frozen corn, black beans, diced tomatoes, ½ cup of salsa, garlic, and cumin.
- Place chicken on top of corn mixture. Season chicken with salt and pepper, to taste.
- Pour remaining ½ cup of salsa over chicken.
- Cover tightly with foil and bake for approximately 45-60 minutes, or until internal temperature of chicken reaches 165 degrees F. The total length of cooking time will vary depending on the size of your chicken breasts.
- Remove chicken from dish and slice (or shred with two forks). Return to dish, stir to combine, and serve.
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 324 kcal, Carbohydrate 36.7 g, Protein 42 g, Fat 2.9 g, SaturatedFat 0.6 g, Cholesterol 88 mg, Sodium 434 mg, Fiber 7 g, Sugar 7.3 g
SALSA CHICKEN CASSEROLE
Tender chicken and rice in a zesty cheesy casserole.
Provided by Holly Nilsson
Categories Casserole
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F and lightly grease an 11"x7" casserole dish with butter. Set aside.
- Place a large skillet over medium-high heat and cook onions and peppers in olive oil until tender (about 3-5 minutes). Add garlic and butter and cook until fragrant and butter is melted.
- Add water, ZATARAIN'S® Spanish Rice and ½ cup of salsa. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until rice is tender.
- Add black beans, and corn and stir well. Transfer to prepared casserole dish and spread rice mixture in even layer into dish.
- Evenly spread shredded chicken over the top of the rice mixture. Top evenly with remaining 1 cup salsa and cover with cheddar cheese.
- Cover dish with foil and transfer to 375°F oven and bake for 10-15 minutes or until cheese is melted.
- Serve, top with sour cream, cilantro, and corn chips, if desired.
Nutrition Facts : Calories 363 kcal, Carbohydrate 40 g, Protein 18 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 45 mg, Sodium 475 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
CHICKEN BAKE WITH BLACK BEANS AND SALSA
I was looking for an easy and quick oven baked chicken recipe and found this online... It was ridiculously easy and insanely delicious! I just had to share it... enjoy!
Provided by Hollyism
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°. Lightly grease a 2-quart casserole or spray with nonstick cooking spray.
- Wash chicken and pat dry. Sprinkle the chicken all over with salt and pepper or a spicy chicken seasoning blend.
- Combine the drained beans, corn, 1 cup of the salsa, green chile peppers, and half of the cilantro. Put the mixture into the prepared baking dish. Arrange chicken over the bean and corn mixture, then spoon the remaining salsa over the chicken. Sprinkle with the remaining cilantro and top evenly with the cheese.
- Cover tightly with foil and bake for 25 minutes. Remove the foil and continue baking for 10 minutes, or until chicken is tender and juices run clear.
Nutrition Facts : Calories 524.4, Fat 23.1, SaturatedFat 11.6, Cholesterol 98.4, Sodium 1669.8, Carbohydrate 46.3, Fiber 11, Sugar 8.4, Protein 37.3
BAKED CHICKEN CHIMICHANGAS
I developed this quick and easy recipe through trial and error. I used to garnish it with sour cream, too, but I eliminated it in order to lighten the recipe. My friends all love it when I cook these chimichangas, and they're much healthier than deep-fried. -Rickey Madden, Clinton, South Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.
Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 613mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
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- Heat oven to 350°F. Cook sausage in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
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