Fiesta Chicken Bake: An Incredible Ultimate Recipe for a Family Favorite
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.
- 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.
