Mexican Chicken Bake Recipe

Mexican Chicken Bake


  • 500g
    Chicken mince
  • 1 pkt
  • 1 tbsp
    olive oil
  • 1 small (80g)
    onion, finely diced
  • 400g can
    chopped tomatoes
  • 1/2 cup (125ml)
  • 300g can
    corn kernels, rinsed and drained
  • 400g can
    kidney beans, rinsed, drained
  • 1 (200g)
    red capsicum chopped finely
  • 1/2 cup
    fresh coriander leaves
  • 1/2 cup (50g)
    tasty shredded cheese
  • 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 1 tbsp 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, red 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 2494.6kj 464.2kj
Weight 537.3g 100g
Protein TOTAL 39.7g 7.4g
Fat TOTAL 27.4g 5.1g
- Saturated Fats 10.9g 2.0g
Carbohydrates TOTAL 40.5g 7.5g
- Sugars 15.0g 2.8g
Sodium 1323.6mg 246.3mg
Dietary Fibre 11.6g 2.1g
Calcium 211.8mg 39.4mg