Mexican Chicken Rice Bake Recipe

This cheesy, comforting Mexican Chicken Rice Bake is a family favorite! A fantastic way to use up leftover cooked chicken and rice, this casserole is packed with flavor and easy to make. Inspired by a cherished family recipe, this dish is perfect for a weeknight dinner or a casual gathering. Get ready for a taste of nostalgia with every creamy, crunchy bite!

Prep Time 20 mins
Cook Time 60 mins
Calories 540.1 kcal
Protein 37g
Rating 4.0 (4 Reviews)
Mexican Chicken Rice Bake 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mexican Chicken Rice Bake

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How to Make Mexican Chicken Rice Bake

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine 8 ounces of softened cream cheese, 8 ounces of cottage cheese, and 1/2 cup of sour cream. Blend until completely smooth using a hand mixer or blender.
  3. Add 2 cups of cooked chicken (shredded or diced), 2 cups of cooked rice, 1 (15 ounce) can of black beans (drained and rinsed), 1 (10 ounce) can of diced tomatoes and green chilies (undrained), 1 cup of shredded cheddar cheese, 1/2 cup of shredded Monterey Jack cheese, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and 1/4 teaspoon of garlic powder to the cream cheese mixture. Stir until well combined.
  4. Pour the mixture into a greased 2-quart shallow baking dish.
  5. Top with 1 1/2 cups of crushed tortilla chips.
  6. Bake for 25-30 minutes, or until heated through and bubbly. Let stand for 5-10 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

59 g

Sugar

15g

Fat

79g

Carbs

17g

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