Mexican Chicken Bake Recipe

Mexican Chicken Bake


  • 1 tbsp
    olive oil
  • 500g
    Chicken mince
  • 1 small (80g)
    onion, finely diced
  • 1 pkt
  • 1 can (400g)
    chopped tomatoes
  • 1/2 cup
  • 1 can (300g)
    corn kernels, rinsed and drained
  • 1 can (400g)
    kidney beans, rinsed, drained
  • 1/2 cup (50g)
    tasty cheese, grated
  • 1 (200g)
    red capsicum chopped finely
  • 1/2 cup
    fresh coriander leaves
  • 1/2 cup (120g)
    Lite Sour Cream

How to Cook

Prep Time: 15 minutes | Cooking Time: 25 minutes
  1. Preheat oven to 180°C/160°C fan forced. Heat oil in a large non-stick frying pan over medium- high heat; add chicken; cook for 4-5 minutes or until browned; add onion and cook for 2 minutes; Combine MAGGI Chilli Con Carne Recipe Base, chopped tomatoes and water in a jug and add to pan; add corn, kidney beans and bring to boil. Pour into a baking dish; cover with cheese and bake for 10 minutes or until golden brown.

  2. Meanwhile combine capsicum and coriander in a medium bowl and set aside.

  3. Remove bake from oven and allow 5 minutes to slightly cool. Top with salad and spoon on sour cream



Average Qty Per Serve Qty Per 100g
Energy 2490.5kj 439.7kj
Weight 566.3g 100g
Protein TOTAL 39.7g 7.0g
Fat TOTAL 27.5g 4.8g
- Saturated Fats 10.8g 1.9g
Carbohydrates TOTAL 40.4g 7.1g
- Sugars 14.9g 2.6g
Sodium 1394.2mg 246.1mg
Dietary Fibre 11.6g 2.0g
Calcium 227.7mg 40.2mg