Mexican Chicken I

Mexican Chicken I

195 Reviews 16 Pics
Margaret Rolfe
Recipe by  Margaret Rolfe

“You can make this one as hot as you like!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.

Share It

Reviews (195)

Rate This Recipe


Absolutely delicious! Very easy and very quick, I needed something for a late night meal for me and my husband and this fit the bill! I cut the recipe and half and used "Taco Seasoning II" from this site to season the chicken first vs. adding it to the salsa and left out the lemon juice and garlic. I used Ortega's Medium chunky style salsa (a bit more than called for) and love the addition of black beans and chopped red pepper. After everything was layered I topped it with a light Mexican blend cheese. I then baked it at 375 for 45 minutes. Baking this at 400 for an hour and a half would result in some really dried out chicken. After it came out of the oven I dressed it up a bit by topping it off with some sliced black olives and thin sliced green onions.The chicken is tender, juicy and oh so good! It's perfect topped off with dollup of light sour cream and a side of Spanish rice - YUM!

Kristen O'Brien

Kristen O'Brien

This was ABSOLUTELY DELICIOUS! Yummy!! Don't bake for an hour and a half though. That's way too long. I baked for 35 minutes, but I only made 2 servings. I suggest 45 minutes for more servings. If you you bake too long, I'm afraid the beans will burn. I topped with some chopped green onions and served it with sour cream and over rice. This was a really good recipe. The chicken was nice and moist, and it's really a nice low-calorie recipe. I will for sure make again. Thanks.



My husband and kids loved this recipe! I added 1/2 an onion sauted, 1 can of sliced black olives, and 1 can of chopped green chilis. I reduced the heat to 350 degrees and baked for 1 hour. I sprinkled on grated cheese for the last 5 minutes of cooking. Yummy!

More Reviews

Similar Recipes

Quick and Easy Mexican Chicken

Quick and Easy Mexican Chicken

Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder

Bob's Mexican Stuffed Chicken

Bob's Mexican Stuffed Chicken

Mexican Chicken Soup

Mexican Chicken Soup

Mexican Chicken Kiev

Mexican Chicken Kiev

Healthy Mexican Chicken Bake

Healthy Mexican Chicken Bake


Amount Per Serving (6 total)

  • Calories
  • 301 cal
  • 15%
  • Fat
  • 3.7 g
  • 6%
  • Carbs
  • 29.1 g
  • 9%
  • Protein
  • 37.3 g
  • 75%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 1099 mg
  • 44%

Based on a 2,000 calorie diet



previous recipe:

Mexican Chicken Corn Chowder


next recipe:

Mom's Mexican Chicken (Jennifer Sue Jacks Henley)