I love how this recipe brings bold Tex-Mex flavor to the table with minimal effort. Everything comes together in one skillet and one baking dish, which makes cleanup a breeze. It’s incredibly versatile, customizable with what I have on hand, and perfect for busy weeknights or relaxed weekend dinners. The cheesy topping is always a hit, and I enjoy how it pairs perfectly with rice, tortillas, or even a fresh green salad.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
– 1 ½ pounds boneless, skinless chicken breasts, cubed – 1 can (15 oz) black beans, drained and rinsed – 1 cup corn (fresh or frozen) – 1 medium red bell pepper, diced – 1 medium green bell pepper, diced – 1 can (10 oz) diced tomatoes with green chilies – 1 packet taco seasoning – 1 cup shredded Monterey Jack cheese (or cheese of your choice) – 1 cup shredded cheddar cheese – 1 tablespoon olive oil – Salt and pepper to taste – 2 green onions, chopped (for garnish) – Fresh cilantro (optional, for garnish)
Directions
I start by preheating my oven to 375°F (190°C).
In a large skillet, I heat the olive oil over medium heat, then add the cubed chicken, seasoning it with salt and pepper. I cook the chicken for about 5–7 minutes until it turns golden brown.
Next, I stir in the taco seasoning, diced tomatoes with green chilies, black beans, corn, and both diced bell peppers. I mix everything well and let it simmer for around 5 minutes.
I transfer the mixture into a 9×13 inch baking dish and spread it out evenly.
I sprinkle a layer of shredded Monterey Jack cheese over the top, followed by a layer of cheddar cheese.
Then I bake the dish in the oven for 25–30 minutes, or until the cheese is bubbling and golden.
Once out of the oven, I garnish it with chopped green onions and fresh cilantro for a burst of flavor.
I always let it rest for a few minutes before serving so the cheese sets just right.
Servings and timing
This recipe serves 6 people. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
– I sometimes swap chicken for ground beef or turkey for a different protein. – To make it spicier, I add chopped jalapeños or a few dashes of hot sauce to the mix. – When I’m in the mood for extra crunch, I top it with crushed tortilla chips before baking. – I occasionally stir in cooked rice or quinoa directly into the mix to make it more of a one-dish meal. – For a low-carb version, I skip the beans and corn and add more bell peppers and chopped zucchini.
Storage/Reheating
Leftovers store well in an airtight container in the refrigerator for up to 4 days. To reheat, I cover the dish and warm it in the oven at 350°F (175°C) for about 15 minutes or until heated through. If I’m in a hurry, the microwave works great too—about 1–2 minutes per portion on medium heat.
FAQs
Can I prepare this dish ahead of time?
Yes, I often assemble it earlier in the day, cover it, and refrigerate until I’m ready to bake. It saves time during the dinner rush.
Can I freeze Fiesta Chicken Bake?
Definitely. I let it cool completely, then wrap it tightly and freeze for up to 3 months. When ready to eat, I thaw it in the fridge overnight and reheat in the oven.
What sides go well with this dish?
I like to serve it with Spanish rice, tortilla chips, a green salad, or even wrapped in a warm tortilla for an easy burrito-style meal.
Can I make this dairy-free?
Yes, I’ve made it with dairy-free shredded cheese alternatives, and it still turns out creamy and delicious.
How do I know the chicken is fully cooked?
I make sure the chicken is no longer pink in the center after the skillet step, and it reaches an internal temperature of 165°F (74°C) after baking.
Conclusion
This Fiesta Chicken Bake is a true family favorite in my kitchen. It’s comforting, full of bold flavors, and always hits the spot. Whether I’m feeding a crowd or meal prepping for the week, this recipe checks every box for flavor, ease, and satisfaction.
A cheesy, flavor-packed fiesta chicken bake with juicy chicken, beans, peppers, corn, and taco-seasoned goodness—easy, crowd-pleasing, and full of Tex-Mex flair.
Author:Ella
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings
Category:Dinner
Method:Baked
Cuisine:Mexican-Inspired
Diet:Gluten Free
Ingredients
1 ½ pounds boneless, skinless chicken breasts, cubed
1 can (15 oz) black beans, drained and rinsed
1 cup corn (fresh or frozen)
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
1 packet taco seasoning
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 tablespoon olive oil
Salt and pepper, to taste
2 green onions, chopped (for garnish)
Fresh cilantro (optional garnish)
Instructions
Preheat Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook Chicken:
In a large skillet, heat olive oil over medium heat. Add cubed chicken, season with salt and pepper, and cook for 5–7 minutes or until lightly golden.
Add Sauce & Veggies:
Stir in taco seasoning, diced tomatoes with chilies, black beans, corn, red and green bell peppers. Simmer for 5 minutes to blend flavors.
Transfer to Baking Dish:
Pour the chicken mixture into your prepared baking dish. Spread evenly.
Top with Cheese:
Sprinkle with Monterey Jack cheese, then top with cheddar for a gooey, golden crust.
Bake:
Bake uncovered for 25–30 minutes, until cheese is bubbly and slightly golden.
Garnish & Serve:
Let cool for a few minutes. Top with chopped green onions and cilantro (optional) before serving.
Notes
Spice it up: Add a few jalapeño slices or hot sauce if your family loves heat.
Make it a meal: Serve with tortilla chips, rice, or wrapped in warm tortillas.
Meal prep friendly: Store in airtight containers for 3–4 days or freeze for up to 2 months.
