Mexicali Chicken

Mexicali Chicken
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You won’t find many recipes on Rootsliving that use processed food. But with this we’re making an exception because this one is tasty, easy to make, and has been pleasing crowds for decades.

I like to think of it as pseudo Mexican chicken parm. It is tender, white chicken meat, sprinkled with taco seasoning, in a salsa sauce and smothered in melted cheese.

There are basically only four steps to follow:

  1. Make some rice
  2. Saute some chicken
  3. Heat up some refried beans
  4. Assemble and bake

This is quick, weeknight comfort food, perfect for when you’re too busy to prepare a more authentic meal. And you’ll get no complaints from children or adults.


Mexicali Chicken

February 4, 2013
: 4-6
: 1 hr 15 min
: Easy


  • Boneless chicken breasts or tenders (2 pounds, cut into 1-inch pieces)
  • Rice Pilaf (1 box, Near East)
  • Refried beans (1 can)
  • Taco Seasoning (1 packet)
  • Monterey Jack Cheese (8 oz, shredded)
  • Onions (1 small or medium, chopped)
  • Water (about 3/4 cup)
  • Salsa: (About 1/2 cup)
  • Olive oil (1-2 tablespoons)
  • Step 1 Make the rice pilaf according to package directions.
  • Step 2 Saute onion in olive oil and cook until translucent. Add chicken and brown on both sides.
  • Step 3 Sprinkle taco seasoning and salsa over chicken. Add water. Stir and cook until some of the water evaporates and chicken is done or just about done. Do not overcook.
  • Step 4 Heat up the refried beans in a small pot.
  • Step 5 Spread rice evenly in the bottom of a baking dish. Spread a line of the refried beans down the middle. Put cooked chicken on both sides of the refried bean line.
  • Step 6 Sprinkle cheese all over. Bake in a 350-degree oven for about 30 minutes.


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