Healthy Mexican Chicken Bake Recipes

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HEALTHY MEXICAN CHICKEN BAKE



Healthy Mexican Chicken Bake image

A high-protein, low-calorie meal that leaves you FULL. It's so flavorful. Goes great with cornbread and/or a side of refried beans. You can use whatever Mexican spices you want. We love cumin!

Provided by Joy Mason

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 4

Number Of Ingredients 7

2 tablespoons vegetable oil
4 boneless, skinless chicken breasts
1 teaspoon ground cumin
1 teaspoon garlic powder
salt and ground black pepper to taste
4 ounces shredded Mexican cheese blend
1 cup salsa

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a large skillet over medium heat. Season one side of chicken breasts with half the cumin, half the garlic powder, salt, and black pepper; arrange chicken breasts with seasoned sides down in the hot oil. Fry until chicken is lightly browned on the bottom, 4 to 5 minutes.
  • Season the top of each chicken breast with the remaining cumin, remaining garlic powder, salt, and black pepper; flip chicken and cook until other side is lightly browned, 4 to 5 minutes. If the skillet gets dry, pour in just enough juice from the salsa to keep it from burning.
  • Transfer chicken breasts to a 9x9-inch baking dish; sprinkle with Mexican cheese blend. Loosen all the drippings from the skillet with a little more juice from the salsa and pour on top of chicken breasts. Spoon salsa over cheese layer.
  • Bake chicken breasts until no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 320.7 calories, Carbohydrate 5.7 g, Cholesterol 94.2 mg, Fat 18.9 g, Fiber 1.2 g, Protein 32 g, SaturatedFat 8.2 g, Sodium 703.6 mg, Sugar 2.2 g

MEXICAN CHICKEN BAKE



Mexican Chicken Bake image

A cozy comforting home-cooked meal doesn't have to take hours to make, writes Linda Humphreys of Buchanan, Michigan. "I've had this recipe for 30 years. Since my kids, grandkids and guests of all ages request it often and it takes only about 30 minutes to make, I have it at least once every other month!"

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8-10 servings.

Number Of Ingredients 9

1 medium onion, chopped
1 small green pepper, chopped
2 large jalapeno peppers, seeded and chopped
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (12 ounces) evaporated milk
4 cups cooked long grain rice
3 to 4 cups cubed cooked chicken
3 cups (12 ounces) Colby-Monterey Jack cheese, divided

Steps:

  • In a large skillet, saute the onion, green pepper and jalapeno peppers in butter until tender. In a large bowl, combine soup and milk. Stir in the rice, chicken, 2 cups cheese and onion mixture., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the remaining cheese. Bake 5-10 minutes longer or until heated through and the cheese is melted.

Nutrition Facts : Calories 401 calories, Fat 21g fat (13g saturated fat), Cholesterol 93mg cholesterol, Sodium 551mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.

HEALTHIER MEXICAN CHICKEN CASSEROLE



Healthier Mexican Chicken Casserole image

Adapted from a Canyon Ranch recipe. If cut into 6 servings, each piece is 255 calories. If cut into 4 servings, each piece is approximately 380 calories.

Provided by swissms

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast, cut into 1-inch cubes (about 2 chicken breasts)
2 -3 garlic cloves, minced
1 teaspoon extra virgin olive oil
1/2 cup diced red onion
1 cup diced red bell pepper
1 cup diced tomato
1 tablespoon cumin
1 1/2 teaspoons chili powder
1 (4 1/2 ounce) can diced green chilies
1 cup low sodium chicken broth
2 medium whole wheat tortillas, about 8-inches in diameter
1 cup shredded cheddar cheese

Steps:

  • Pre-heat oven to 350°F.
  • Heat a large sauté pan with oil, add chicken and garlic and sauté for 2 minutes over medium high heat until chicken is golden brown.
  • Add onion, bell pepper, tomato and spices and cook until vegetables are tender. Add chicken stock and chiles. Cook until stock is almost gone.
  • Lightly coat an 8 x 8-inch glass baking dish with cooking spray. Place 1 tortilla in bottom of pan. Spread 1/2 of chicken mixture over tortilla. Top with 1/2 of cheese. Then top with remaining tortilla, chicken mixture and cheese.
  • Bake for 15 to 20 minutes or until cheese is melted and lightly browned on top. Cut into 4-6 servings.

Nutrition Facts : Calories 307.9, Fat 14.5, SaturatedFat 7, Cholesterol 102.3, Sodium 726.1, Carbohydrate 10.2, Fiber 2.6, Sugar 5, Protein 34.1

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