This recipe is inspired by classic Mexican street food, Elote (or Mexican corn on the cob). Chicken breasts are topped with Chili powder, corn kernels, black beans, and Cotija cheese. Amazing, delicious, gluten free Mexican Street Corn Black Bean Chicken Bake.
Ingredients
4 chicken breasts thinly sliced, skinless boneless
salt
1 tablespoon chili powder
8 oz corn drained (half of 15 oz can)
15 oz black beans from the can (washed and drained
1 tablespoon chili powder
4 oz cotija cheese crumbled (or use Feta cheese)
3 green onions chopped
Instructions
Preheat oven to 375 F.
Add chicken breasts to the medium casserole dish. Note: Make sure to use thinly sliced chicken breasts. If you bought large chicken breasts, you can slice each large chicken breast in half horizontally to make two thin chicken breasts.
Sprinkle the chicken with salt and chili powder.
Top the chicken with corn kernels and black beans.
Sprinkle with more chili powder. Top with crumbled Cotija cheese.
Bake for about 20-25 minutes or until the chicken is completely cooked through. Remove from heat. Top with chopped green onions.
Reviewed by EL KATIBI MARIA
on
September 26, 2024
Rating:
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