Baked Mexican Chicken – C
avocado, black beans, rice
  • Classic
  • poultry
Baked Mexican Chicken – C
avocado, black beans, rice
  • Classic
  • poultry
Servings:

Ingredients

Prep
  • 6 chicken cutlets
  • 2 T taco seasoning
  • salt and pepper to taste
  • 10 oz can tomato puree
  • 1/3 C red wine
  • 1 1/2 C shredded Mexican cheese blend
  • 1/4 C fresh chopped cilantro
On Cooking Day
  • 2 avocados
  • 2 chopped green onion
  • 15 oz can black beans
  • 1 pkg quick cook Mexican rice

Instructions

To Assemble
  1. Place chicken in casserole dish and add next 2 ingredients.
  2. Mix tomato puree and red wine together and pour on top of chicken. Top with cheese and cilantro.
To Cook
  1. Bake chicken at 400 degrees for 30-35 minutes.
  2. Slice avocado into chunks and place on top of chicken once finished. Garnish with green onion.
  3. Cook rice and beans according to package directions and serve with chicken.

Ingredients

Prep
  • 6 chicken cutlets
  • 2 T taco seasoning
  • salt and pepper to taste
  • 10 oz can tomato puree
  • 1/3 C red wine
  • 1 1/2 C shredded Mexican cheese blend
  • 1/4 C fresh chopped cilantro
On Cooking Day
  • 2 avocados
  • 2 chopped green onion
  • 15 oz can black beans
  • 1 pkg quick cook Mexican rice

Instructions

To Assemble
  1. Place chicken in casserole dish and add next 2 ingredients.
  2. Mix tomato puree and red wine together and pour on top of chicken. Top with cheese and cilantro.
To Cook
  1. Bake chicken at 400 degrees for 30-35 minutes.
  2. Slice avocado into chunks and place on top of chicken once finished. Garnish with green onion.
  3. Cook rice and beans according to package directions and serve with chicken.
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