Mexican Street Corn Black Bean Chicken Bake

This recipe is inspired by classic Mexican street food, Elote (or Mexican corn on the cob). Chicken breasts are topped with Chili powder, corn kernels, black beans, and Cotija cheese. Amazing, delicious, gluten free Mexican Street Corn Black Bean Chicken Bake.

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 542kcal

Author Julia

Ingredients

4 chicken breasts thinly sliced, skinless boneless
salt
1 tablespoon chili powder
8 oz corn drained (half of 15 oz can)
15 oz black beans from the can (washed and drained
1 tablespoon chili powder
4 oz cotija cheese crumbled (or use Feta cheese)
3 green onions chopped

US Customary - Metric

Instructions

Preheat oven to 375 F.
Add chicken breasts to the medium casserole dish. Note: Make sure to use thinly sliced chicken breasts. If you bought large chicken breasts, you can slice each large chicken breast in half horizontally to make two thin chicken breasts.
Sprinkle the chicken with salt and chili powder.
Top the chicken with corn kernels and black beans.
Sprinkle with more chili powder. Top with crumbled Cotija cheese.
Bake for about 20-25 minutes or until the chicken is completely cooked through. Remove from heat. Top with chopped green onions.

Nutrition