Tex-Mex chicken casserole

Tex-Mex chicken casserole

4.3 111 ratings

Prep. 15 min

Total 45 min

6 portions

Ingredients

basmati rice
200 g
boiling water
250 g
Chicken stock paste (see Tip)
2 tsp
frozen corn kernels
100 g
canned chopped tomatoes
400 g
garlic cloves
5
extra virgin olive oil
1 ½ tbsp
brown onion cut into quarters
150 g
carrots cut into pieces (3 cm)
200 g
red capsicum cut into pieces (3 cm)
1
taco seasoning to taste, gluten free if needed (see Tip)
2 - 4 tsp
ground smoked paprika
1 tsp
chicken thigh fillet boneless, skinless, cut into quarters
8
chipotle chillies in adobo sauce
3 tsp
sweet paprika
1 tbsp
sea salt
¼ tsp
ground black pepper
¼ tsp
can black beans drained and rinsed
400 g
fresh coriander leaves only, to garnish
sour cream to serve
4 tbsp
lime cut into wedges, to serve
1

Difficulty

easy

Nutrition per 1 portion

Sodium 842.5 mg

Protein 45.9 g

Calories 2609.6 kJ / 623.7 kcal

Fat 26.7 g

Fibre 9.2 g

Saturated Fat 7.3 g

Carbohydrates 54.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Thermomix® Everyday Summer 2024/2025 74 Recipes
Australia and New Zealand

You might also like...

Show all

Rachel Shanks's Roast beef with Yorkshires and gravy

3 Std. 15 Min

Butterflied spicy chicken with potatoes and coriander dip

2 Std. 30 Min

Shredded Lamb ragù

1 Std. 25 Min

Sunday lamb roast (MEATER®)

1 Std. 55 Min

Shepherd's pie with butter bean mash

1 Std.

Ricotta gnocchi

2 Std.

Spiced lamb pie

40 Min

Gua bao (braised pork belly in bao buns)

2 Std.

Beef and pepper ragu

2 Std. 15 Min

Family chicken galette

1 Std. 55 Min

Roast beef with Yorkshires and gravy

3 Std. 15 Min

Pork tenderloin with red wine sauce and vegetables

45 Min

Show all