Claire Thompson
Mexican cuisine is known for its bold flavours and vibrant colours, and one of its signature dishes is the Mexican Street Corn Black Bean Chicken Bake. This dish combines chicken breasts, corn kernels, black beans, and Cotija cheese, baked to perfection in the oven. For those who enjoy a spicy kick, chili powder can be added, and it can be served with a variety of sides, such as grilled shrimp, avocado, or rice. Another popular variation is the Skillet Enchilada Chicken with Black Beans and Corn, a one-pan wonder that simplifies the traditional enchilada recipe without compromising on flavour. For a slow-cooked option, the Crockpot Mexican Chicken is a tasty choice, featuring chicken infused with zesty Mexican spices, black beans, corn, and salsa.
| Characteristics | Values |
|---|---|
| Dish Name | Mexican Street Corn Black Bean Chicken Bake, Skillet Enchilada Chicken with Black Beans and Corn, Chicken Bake with Black Beans, Corn, and Salsa, Crockpot Mexican Chicken |
| Main Ingredients | Chicken, Black Beans, Corn |
| Other Ingredients | Chicken Broth, Rotel, Salsa, Cheese, Chile Peppers, Cilantro, Chicken Stock, Cumin, Black Pepper, Salt, Pepper, Spices, Taco Seasoning, Green Onions, Green Chiles, Enchilada Sauce, Tomato, Red Onion, Jalapeno Peppers, Red Pepper, Garlic, Lime |
| Preparation Method | Bake, Slow Cook, Cook in Skillet |
| Preparation Time | 25 minutes, 30 minutes, 6-8 hours, 3-4 hours, 15 minutes |
| Calories | 390 kcal |
| Carbohydrates | 43g |
| Protein | 40g |
| Fat | 7g |
| Saturated Fat | 3g |
| Cholesterol | 84mg |
| Sodium | 1306mg |
| Fiber | 13g |
| Sugar | 4g |
Explore related products
What You'll Learn
Mexican Street Corn Black Bean Chicken Bake
Ingredients
- 4 thinly sliced skinless and boneless chicken breasts
- 2 cups of corn kernels
- 2 cups of black beans
- 2 tablespoons of chilli powder
- 1 cup of crumbled Cotija cheese
- 1/2 cup of chopped green onions
Method
Preheat your oven to 375 degrees Fahrenheit. Place the chicken breasts in a medium casserole dish and sprinkle them with salt and chilli powder. Next, top the chicken with corn kernels and black beans. Sprinkle some more chilli powder and top with crumbled Cotija cheese.
Bake the dish for about 20-25 minutes or until the chicken is completely cooked through. Remove the dish from the oven and garnish with chopped green onions. Your Mexican Street Corn Black Bean Chicken Bake is now ready to be savoured!
Tips and Variations
You can use frozen corn for this recipe, but make sure to thaw it first and get rid of any excess moisture. If you are unable to find Cotija cheese, you can use feta cheese instead as it has a similar flavour profile. For a lighter version of this recipe, reduce the amount of mayonnaise and replace the sour cream with Greek yoghurt. You can also add some extra vegetables like sweet bell peppers to make it more nutritious.
Mother Hens: Multiple Chicks at Once
You may want to see also
Explore related products
Skillet Enchilada Chicken with Black Beans and Corn
To make this dish, start by combining a mixture of spices, such as chili powder, cumin, garlic powder, and salt and pepper. Rub the spice mixture onto chicken tenders or thinly sliced chicken breasts. Heat a cast-iron skillet or a large skillet over medium-high heat and add a couple of teaspoons of olive oil. Place the chicken into the skillet and cook for 3-4 minutes on each side until cooked through. Remove the chicken from the skillet and set it aside on a plate.
Next, lower the heat to medium and add a little more oil to the skillet. Add green onions and sauté for about a minute. Then, add in the black beans, corn, green chiles, and the remaining spice mixture. Stir everything together, then pour in the enchilada sauce. Bring the mixture to a simmer, stirring occasionally.
Finally, place the cooked chicken back into the skillet and top with shredded cheese. Cover the skillet with a lid for a few minutes until the cheese is melted. You can garnish the dish with your desired toppings, such as sour cream, pico de gallo, guacamole, or chopped green onions.
This recipe is a delicious and simpler take on traditional chicken enchiladas, without the need for rolling tortillas or using the oven. It is a flavourful, family-friendly meal that can be customized to your preferred level of spiciness by choosing mild, medium, or hot enchilada sauce.
Unraveling Taco Bell's Cantina Chicken Mystery
You may want to see also
Explore related products
Chicken Bake with Black Beans, Corn, and Salsa
To prepare the dish, first preheat your oven to 350°F. Lightly grease a 2-quart casserole dish or spray it with cooking spray. Wash and pat dry the chicken, then season with salt and pepper or a spicy chicken seasoning blend. In a separate bowl, combine drained black beans, corn, 1 cup of salsa, and chopped green chile peppers (if using). You can also add some chopped cilantro at this stage. Put the mixture into the prepared baking dish. Arrange the chicken over the bean and corn mixture, then spoon the remaining salsa over the chicken. Sprinkle with the remaining cilantro and top evenly with shredded cheese.
Cover the dish tightly with foil and bake for 25-30 minutes. Remove the foil and continue baking for about 10 minutes, or until the chicken is tender and the juices run clear. For a gluten-free option, you can use feta or Cotija cheese instead of the shredded cheese. You can also add more chili powder to taste. Once baked, top with chopped green onions and serve.
This dish is perfect for a potluck or a weeknight dinner, and any leftovers can be stored in the refrigerator for up to two days and reheated in the microwave.
Where Did Tyson Chicken Go?
You may want to see also
Explore related products
Crockpot Mexican Chicken with Black Beans and Corn
To make Crockpot Mexican Chicken with Black Beans and Corn, you will need the following ingredients:
- Chicken breasts or thighs (boneless and skinless)
- Black beans (canned or cooked)
- Corn (fresh, frozen, or canned)
- Taco seasoning or a mix of cumin, chili powder, onion, bell pepper, and tomatoes
- Lime juice
- Cilantro
- Optional: Cheese, avocado, sour cream, salsa, rice, tortillas
Start by greasing the bottom of your crockpot or slow cooker with cooking spray. Drain and rinse the black beans and corn if using canned varieties. If using frozen corn, thaw it first and remove any excess moisture.
Spread a layer of corn at the bottom of the crockpot, followed by the chicken. Sprinkle taco seasoning generously over the chicken, or use a mix of cumin and chili powder if you prefer. Layer on the black beans and more corn, and add diced tomatoes if desired.
Cook the Crockpot Mexican Chicken on low heat for 4 to 6 hours, or on high heat for 3 to 4 hours, until the chicken is cooked through and tender. Fresh or frozen chicken breasts will take about 6 hours on low heat, while frozen chicken breasts will take about 5 hours. If using chicken thighs, reduce the cooking time to 4 to 5 hours on low heat or 3 to 4 hours on high heat.
Once the chicken is cooked, shred it with two forks, preferably on a cutting board to avoid scratching the crockpot. Stir in lime juice and cilantro to taste. Serve your Crockpot Mexican Chicken with Black Beans and Corn in tortillas, over rice, or as a filling for tacos or burritos. Top with cheese, avocado, sour cream, salsa, or any other desired toppings.
This dish is perfect for meal prep as it can be stored in the freezer or fridge and reheated when needed. It's a delicious and healthy option that can be customised to your taste and is sure to become a family favourite!
Marinating Chicken: A Must for Stuffed Hasselback?
You may want to see also
Explore related products
Roasted Chicken Enchiladas, Corn and Black Beans
Ingredients
For this recipe, you will need:
- Chicken breasts or tenders
- Enchilada sauce
- Shredded cheese (such as Cheddar, Monterey Jack, Colby Jack, or a Mexican blend)
- Corn (fresh, frozen, or canned)
- Black beans (canned)
- Flour tortillas
- Spices (chili powder), cumin, paprika, and black pepper
- Optional: green chiles, green onions, cilantro, avocado, tomato, sour cream, Greek yogurt, lime juice
Method
First, prepare the chicken. If you are using chicken breasts, slice them thinly and season with salt and pepper. If using chicken tenders, rub them with a spice mixture of your choice.
Heat a skillet over medium-high heat and add oil. Place the chicken in the skillet and cook for several minutes on each side until cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add green onions and saute for a minute. Then, add in the corn, black beans, and remaining spice mixture. If using green chiles, add them now. Stir everything together and pour in the enchilada sauce.
Place the cooked chicken back into the skillet on top of the corn and black bean mixture. Top with shredded cheese. Cover and cook until the cheese is melted.
Alternatively, you can bake this dish in the oven. Layer the chicken, corn, black beans, salsa, and cheese in a casserole dish. Bake at 350 degrees Fahrenheit for 30 minutes covered, then uncover and bake for an additional 10 minutes or until the chicken is tender.
Serving Suggestions
This dish is very versatile and can be served in a variety of ways. You can serve it as traditional enchiladas by filling flour tortillas with the chicken, corn, and black bean mixture, topping with enchilada sauce and more cheese, and baking until warm. It can also be served as a salad, in soft taco shells, or as a "bowl" with lettuce and rice. For vegetarians, simply omit the chicken and serve with tortillas on the side.
Chicken Portions: A Handy Guide
You may want to see also
Frequently asked questions
There are several Mexican dishes that feature shredded chicken, corn, and black beans. These include Skillet Enchilada Chicken, Mexican Street Corn Black Bean Chicken Bake, and Crockpot Mexican Chicken.
To make this dish, rub chicken tenders with a spice mixture and cook them in a skillet. Then, add green onions, green chiles, black beans, corn, and enchilada sauce to the skillet and simmer. Place the chicken back in the skillet, top with shredded cheese, and cook until the cheese is melted.
Crockpot Mexican Chicken is a slow-cooked dish that is made in a crockpot or instant pot. It is typically cooked for 6 to 8 hours on low heat or 3 to 4 hours on high heat. Skillet Enchilada Chicken, on the other hand, is cooked in a skillet and is ready in about 30 minutes.
