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Smothered Mexican Chicken

3 Reviews

Smothered Mexican Chicken

Smothered. Mexican. Chicken. Yup.

I’m all about quick, easy and delicious dinners right now, and friends, this one, this one is my new favorite…by far.

I actually wasn’t even prepared for just how much I was going to love this chicken, and admittedly, before popping it into the oven, I was thinking it was going to be an epic failure for various reasons. So wrong. This Mexican Corn would have been delicious with it actually …

First of all, the entire house was permeated with the most wonderful tex-mex aroma, and immediately upon pulling it from the oven, the bubbly, cheesy, seriously juicy ensemble had me kind of weak in the knees.

Smothered Mexican Chicken

Here’s what you do. Combine one can of fire-roasted diced tomatoes, one can of green chiles, one can of black beans (rinsed and drained), a good amount of chili powder, some dried oregano, cumin, salt and juuust a touch of coriander. Half of it is spread on the bottom of casserole dish and then thinly sliced chicken breasts are nestled on top. The rest of the tomato and black bean mixture is spooned over and then shredded Colby jack cheese is sprinkled on top. It’s popped into the oven until the chicken is cooked through and the cheese is melted and ready to be devoured.

I served this over some sticky brown rice, but white rice or even quinoa would also be perfect — and trust me, you’ll want some sort of carb to serve this over because every morsel of that juice should be soaked up…

Smothered Mexican Chicken

Are Black Beans Good For You?

Black beans are high in protein and fiber.

They also contain several other key vitamins and minerals that are known to benefit human health.

Among other benefits, black beans may help strengthen bones.

Is Chicken Breast a Lean Protein?

Yes, chicken breast is a good source of lean protein.

The protein in one serving of lean chicken breast is a whopping 25 grams.

Smothered Mexican Chicken

Smothered Mexican Baked Chicken

4.67 from 3 votes
Servings: 6 chicken breasts


  • 3 chicken breasts cut in half length-wise
  • 1 14- ounce can fire-roasted diced tomatoes
  • 1 - 3 ounce can diced green chiles
  • 1 14- ounce can black beans drained and rinsed
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1 cup shredded co-jack cheese
  • Avocado and sour cream for garnish


  • Preheat oven to 350 degrees.
  • Grease a rectangular baking dish with non-stick cooking spray.
  • In a bowl combine, tomatoes, chiles, black beans, chili powder, oregano, coriander, cumin and salt.
  • Spread half of the mixture on the bottom of the greased pan.
  • Place the chicken breasts on top.
  • Season chicken with salt and pepper.
  • Spoon the remaining tomato and black bean mixture on top.
  • Sprinkle with cheese.
  • Cover with foil and bake until chicken is cooked through and cheese is melted, about 30-35 minutes.
  • Serve with sliced avocado and sour cream.
Nutrition Facts
Smothered Mexican Baked Chicken
Amount Per Serving (1 g)
Calories 303
% Daily Value*
Cholesterol 74.9mg25%
Carbohydrates 15g5%
Fiber 6.3g26%
Sugar 2.4g3%
Protein 27.5g55%
* Percent Daily Values are based on a 2000 calorie diet.


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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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  • I made this recipe tonight for dinner and it was a huge success! My husband loved it, my 5 year old was humming as he ate (always a good sign), and my dad who was visiting and seemed skeptical cleaned his plate! My only regret- there wasn’t a model left to have tomorrow.

    The one tweak I made was to only put 1/2 teaspoon of chili powder, because I was afraid it would be too spicy for my picky group. It was still fabulously flavorful.

    Do you think this could be made and frozen then reheated? I would love to have this stocked in my freezer…

    • Reply
  • I think I’m in love! Mexican food is one of my favorite cuisines (although I love food in general) and I hope to try many of your recipes. Thank you!

    • Reply
    • I am totally going to have to agree with you. Mexican food is awesome, but then again all food is awesome haha

      • Reply
  • It certainly does sound delicious! I can almost smell the chili and cumin. I do have a question. In your narrative you speak of thinly sliced chicken breasts and in the printable recipe you just say cut in half-lengthwise. I plan on making the recipe — how did you do it?

    • Reply
    • Hi Marisa, you can butterfly the breasts to make them thin and that’s perfect for this recipe.

      • Reply
  • This looks delicious!!!

    • Reply

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