Mexican Chicken Bake
Cheesy and saucy, this Mexican chicken bake is bound to be a winner with your family. It is packed with flavour & easy to make in one pan.
Servings 6
Calories 441kcal
Ingredients
- 1 brown onion
- 1 red capsicum
- 1 yellow capsicum
- 3 cloves garlic, peeled
- 3 fresh jalapeños, sliced & deseeded
- 200 g cherry tomatoes, halved
- ½ tsp salt
- olive oil
- 1 tbsp La Costena Chipotle sauce
- 400-450 g Mexican style black beans
- 600 g chicken tenderloins
- 300 g grated cheese
To serve
- coriander leaves
- sour cream
- avocado
Instructions
- Preheat oven to 220C/430F.
- Chop the onion and capsicums into chunks, approximately 2cm squares.
- In a large baking dish, add the onion, capsicum, garlic, jalapeños, tomatoes, salt and a drizzle of oil and toss together.
- Roast the vegetables for 30 minutes, stirring after 15 minutes. We want the vegetables to char as this is adding to the flavour of the dish, so don't worry that they are burning.
- After 30 minutes, remove the baking dish from the oven and lower the temperature to 180C/375F.
- Mash the vegetables in the baking dish together using a fork or potato masher to break them down. We want the consistency to be like a chunky style salsa.
- Add the chipotle sauce and Mexican-style black beans (and any liquid from the can) to the baking dish and stir to combine.
- Add the chicken tenderloins to the baking dish in an even layer and nestle them in the sauce, not on top.
- Sprinkle with grated cheese, and bake in the oven for 20 minutes.
- Remove from the oven and allow to sit for 5 - 10 minutes.
- Serve with your choice of fresh coriander leaves, sour cream and avocado and your preferred side dish.
Notes
See ‘Make it low carb’ tips section for low carb alternatives
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
Nutrition
Calories: 441kcal | Carbohydrates: 23g | Protein: 40g | Fat: 21g | Fiber: 7g | Sugar: 3g | Net Carbs: 16g