Mexican Chicken Vegetable Bake (Gluten Free)

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This recipe is one of the most heartiest dinners you will make. The combination of chicken, beans and vegetables in this creamy and spicy sauce will keep you full and happy!

You can easily make this a Vegetarian Dinner by leaving out the chicken and assembling as normal. As a side note, I would consider adding in more beans or veggies to account for the loss of the chicken. Another popular recipe on our blog is the Easy Vegetable Bake.

These chicken bakes are very popular on our website because its a great dinner to serve to family and friends. A similar recipe to this is my Tuscan Chicken Broccoli Bake which uses broccoli as the base and pesto for the sauce.

If you don’t have the vegetables we have listed below, you can easily sub in others. Our LOW CARB Chicken Zucchini Bake has also been widely received by readers. This dish implements mushroom and zucchini as its base. My Chicken Broccoli Alfredo Bake is also a creamy and delicious dinner recipe your whole family will love!

Thank you for stopping by Hungry Happens! If you create this recipe or any other on our site, we would greatly appreciate you taking the time to comment and rate the dish. Now LOVE YOUR LIFE!

Mexican Chicken Vegetable Bake

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5 from 4 votes

Servings: 6

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

This Mexican Chicken Bake is high protein and high fiber which leaves you full and satisfied. Its an all in one flavor explosion.

Equipment

• Large mixing bowl
• mini food processor
• 12 inch skillet
• 9×13 inch baking dish

Ingredients 

US CustomaryMetric

Sauce:

• 2 eggs
• 1 heaping cup cottage cheese
• 1-2 chipotles in adobo sauce
• 1/2 large lime, juiced
• 1 tsp honey

Base:

• 2 tbs olive oil (divided)
• 1 large head cauliflower, cut into small florets
• 1 ½ lbs chicken breasts, cubed
• garlic powder, onion powder, salt to taste

Add ins:

• 15 oz black beans, rinsed + drained
• 1 pint cherry tomatoes
• 1 cup corn
• 8 oz shredded cheddar cheese

Toppings:

• 1 jalepeno, sliced
• 5 oz shredded colby jack cheese

Garnish:

• avocado, cilantro + chili pepper flakes

Instructions

Sauce:

• To a mini food processor, add the eggs, cottage cheese, chipotle peppers, lime juice and honey. Pulse them until smooth. Set aside.

Base:

• Preheat oven to 375℉.
• In a large skillet, heat 1 tbs olive oil on medium high. Add in small cauliflower florets and sear for 4 minutes flipping halfway through. Season with salt + pepper to taste. Set aside when done.
• Season your chicken with salt, garlic powder and onion powder generously. Add the remaining tbs olive oil and chicken pieces to your pan. Cook until golden brown on all sides, about 5-6 minutes.

Assemble:

• To a large bowl, add in the chicken, cauliflower, sauce, beans, corn, tomatoes, 8 oz shredded cheese and stir to combine all. Transfer this mixture to an 9×13 inch baking dish and spread out evenly. Top with 5 ounces shredded cheese and sliced jalapeños. Bake for 35 minutes. Garnish with chopped fresh cilantro and chili pepper flakes. Serve with sliced avocado.

Notes

Make this a Vegetarian Dinner by leaving out the chicken and assembling as normal and it is a delicious Mexican veggie and bean casserole!

You can use broccoli florets instead of cauliflower as the base in this recipe.

Instead of cottage cheese, you can use ricotta cheese.

Store leftovers in an airtight container in your fridge for up to 5 days. Reheat in a covered pan.

Nutrition

Calories: 548kcal | Carbohydrates: 23g | Protein: 47g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 187mg | Sodium: 581mg | Potassium: 1137mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1207IU | Vitamin C: 70mg | Calcium: 483mg | Iron: 3mg

Author: Stella Drivas