Easy Mexican Chicken Bake

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I work for the local school board and am fortunate enough to enjoy an extra long Easter weekend with this Monday off. I spent the day going for a run with my hubby, enjoyed a delicious decaf Americano at our favourite coffee house then came home and spent a few hours raking the backyard and get a bit of a jump on the gardening. I know it is still early but with the time off I thought I would get a head start on it as we have a lot to do!

As usual I lost track of time and ran out of steam so having to cook a big meal didn’t exactly excite me but a hungry girl’s gotta eat! This one pot meal was super easy to make and full of flavour. The family got theirs as you see the recipe but I substituted the chicken for firm tofu for me. Other yummy vegetarian substitutions would be eggplant or a big juicy portobello mushroom cap. You could even go all out vegan and substitute the cheese as well for a vegan cheese like Daiya Cheddar Block “cheese”.


I was pressed for time so I didn’t make my taco seasoning. I just opted for the store bought seasoning which is a little high in sodium for my liking but considering you only need 2 tsp I let it go.

This will definitely be a dish we will add to our repertoire of fast and easy meals but I think in future I will add some tomatoes and a dollop of sour cream or Toffuti Better Than Sour Cream topping.

There are 5.9g net carbs, a whopping 32.2g protein and 8 Weight Watchers points per serving.

Easy Mexican Chicken Bake Recipe

By kimmy Published: April 7, 2015

  • Yield: 4 Servings
  • Prep: 10 mins
  • Cook: 45 mins
  • Ready In: 55 mins

Calories: 242| Fat: 9.1g | Protein: 32.6g | Carbs: 6.9g | Fibre: 1.6g | WW Points: 6



    By |2015-04-07T11:24:59+00:00April 7th, 2015|Low Carb, Meat and Chicken, Recipes, WW Friendly|

    About the Author:

    Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.