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Mexican Chicken I

Mexican Chicken I

Margaret Rolfe

Margaret Rolfe

You can make this one as hot as you like!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Jillian
137

Jillian

3/10/2011

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
104

Kristen O'Brien

3/21/2007

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.

MrsPotts
61

MrsPotts

6/10/2004

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!

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