Mexican Chicken Vegetable Bake (Gluten Free)
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!
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Mexican Chicken Vegetable Bake
Ingredients
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.
Hi Stella. delicious sauce! But my chicken was done before the cauliflower, which was hard to remedy. mentioning the size of chicken chunks would be helpful here. Also, cups of cauliflower: I held some back because it seemed like a big one and I’m glad i did because the amount of sauce is perfect.
This is amazing!! I didnt have cauliflower on hand and it still came out great!! Thank you- dont think about it just make it you wont be disappointed!
Saw this on Facebook and made it the same day bc I had some leftover chicken and cauliflower that needed to be used! Delicious, kids loved it, and I didn’t have to make myself a separate meal.
That’s so awesome! Thank you for trying this out and i’m so glad it was a winner with the whole family!
Hi how do I get the recipe please
They are all on my website here .. where you commented!