Chicken Chili Bake

Get ready to elevate weeknight dinners with this irresistible Chicken Chili Bake—a hearty, flavor-packed casserole that combines the comfort of cheesy baked goodness with the bold flavors of chili. Tender, browned chicken breast pieces are simmered in a vibrant sauce made from diced tomatoes, black beans, corn, and aromatic spices like smoked paprika and chili powder, then baked to perfection under a golden layer of melted cheddar cheese and crunchy crushed tortilla chips. With just 20 minutes of prep time and an easy-to-follow method, this family-friendly dish delivers a satisfying meal that's ideal for busy nights. Serve it up with a sprinkle of fresh cilantro for a burst of freshness, and watch it disappear from the table! Perfect for those searching for chicken casserole recipes, chili-inspired dinners, or easy crowd-pleasers.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 large red bell pepper, diced
• 3 cloves garlic, minced
• 15 ounces canned diced tomatoes
• 15 ounces canned black beans, rinsed and drained
• 15 ounces canned corn, drained
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups shredded cheddar cheese
• 0.25 cup fresh cilantro, chopped
• 1 cup tortilla chips, crushed

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

Season the chicken breasts with a pinch of salt and pepper on both sides.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, until lightly browned but not fully cooked through. Remove from the skillet and set aside.

Step 4

Add the remaining 1 tablespoon of olive oil to the skillet, then add the diced onion and red bell pepper. Sauté for 3-4 minutes until softened.

Step 5

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 6

Add the canned diced tomatoes, black beans, corn, chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir well to combine and let simmer for 5 minutes.

Step 7

Cut the partially cooked chicken into bite-sized pieces and stir them into the skillet with the chili mixture.

Step 8

Transfer the mixture to the prepared baking dish and spread it out evenly.

Step 9

Sprinkle the top evenly with shredded cheddar cheese, followed by the crushed tortilla chips.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling and the chicken is fully cooked through.

Step 11

Remove from the oven and let cool for 5 minutes. Garnish with fresh chopped cilantro before serving.

Step 12

Serve warm and enjoy!

Nutrition Facts

Serving size	(2321.9g)

Amount per serving	% Daily Value*
Calories	3069.5

Total Fat 148.0g	0%
Saturated Fat 62.3g	0%
Polyunsaturated Fat 6.3g
Cholesterol 546.4mg	0%
Sodium 7282.4mg	0%
Total Carbohydrate 243.7g	0%
Dietary Fiber 54.9g	0%
Total Sugars 42.3g
Protein 213.4g	0%

Vitamin D 3.5IU	0%
Calcium 2091.1mg	0%
Iron 20.4mg	0%
Potassium 4468.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.1%

Protein: 27.0%

Carbs: 30.8%