Cheesy Mexican Chicken and Rice
Cheesy Mexican Chicken and Rice Casserole features chicken breasts in a spicy, creamy sauce and topped with crispy tortilla chips and cheese.
Servings: 4 servings
Calories: 556kcal
Ingredients
- 1 lb. thin cut boneless skinless chicken breasts
- ½ cup mayonnaise
- ½ cup Greek Yogurt
- 1 lemon
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. cumin
- chili powder to taste (I like it spicy and use 2 tsp.)
- 2 tbsp. hot sauce I use Cholula
- 1 cup shredded Jack cheese
- ¾ cup crushed tortilla chips
- 2 cups cooked rice optional
Instructions
- Preheat oven to 350 degrees
- In a small bowl mix together mayo, yogurt, spices, hot sauce, and the juice of one lemon.
- Slice chicken breasts to be thin cut so they cook quickly and evenly, and place pieces on the bottoms of a glass baking dish.
- Cover the chicken with sauce. If adding cooked rice, add over the chicken before pouring on the sauce.
- Crush up tortilla chips with hands and sprinkle over the chicken and sauce.
- Top with cheese.
- Cook for 22-25 minutes, depending the thickness of your chicken.
Notes
If you want, you can omit the onion powder, garlic powder, and cumin and instead at 3 tsp. of taco seasoning.
Nutrition
Serving: 1g | Calories: 556kcal | Carbohydrates: 10g | Protein: 46g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 24g | Cholesterol: 140mg | Sodium: 710mg | Fiber: 1g | Sugar: 2g