Mexican layered chicken bake


A delicious layered mexican dish which tastes so good and is completely guilt-free!

15 mins

45 mins

374 kcals

serves 4



Mexican food is a real love of mine, fajitas are often a Saturday night treat for us, but unfortunately wraps generally aren’t wholesome or healthy, so I really wanted to come up with an alternative which still seems like as much of a treat. I have made an enchilada bake before which is really delicious, but although it cuts down on the amount of wraps you would normally have, it does still use them. I decided to trial grated sweet potato as one of the layers both to create more filling power, and make this both tasty and looking colourful and appealing. I was really pleased with how this turned out- it’s is really delicious but it uses loads of healthy veg.

The real bonus is that if you are following Slimming World, this is syn free if you count the cheese as your healthy extra A!

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Mexican layered chicken bake

  • Author: Pip Payne
  • Total Time: 1 hour
  • Yield: 4 1x


A delicious layered Mexican dish which tastes so good and is completely guilt-free! 



  • 2 large sweet potatoes (peeled and grated (approx 500-600g))
  • 2 chicken breasts (diced small)
  • 1 red onion (halved and then sliced)
  • 3 peppers (I used red, green and yellow de-seeded and sliced)
  • 1 batch of my Fajita Spice Mix (1 tsp chilli flakes, 1.5 tsp cumin, 1 tsp pepper, 1/2 tsp salt, 1/2 tsp oregano, 1/4 tsp garlic powder, 1/4 tsp onion powder)
  • 1 tin of pre-cooked black beans (drained)
  • 1 tin chopped tomatoes
  • a handful of sliced jalapenos from a jar
  • 120 g cheddar cheese (grated)
  • Low calorie cooking spray (or spray oil if you prefer)
  • Coriander and lime to serve


  1. Pre-heat oven to 180c. Heat a wok or large frying pan with cooking spray (or spray oil) and throw in the onion, stir frying for about 4 minutes, until starting to soften.
  2. Add in the chopped chicken and stir fry for a further 4 minutes until no pink is showing
  3. Add in the chopped peppers, and the fajita spices, stir well, and and cook for about 5 minutes, stirring every now and then
  4. In a good sized baking dish, spread one of the grated sweet potatoes over the bottom of the dish, add half of the chicken fajita mix, sprinkle over half of the black beans, then spoon over half of the tin of chopped tomatoes, sprinkle on half of the jalapenos and then half of the grated cheddar.
  5. Repeat the layers (sweet potato, fajita mix, black beans, chopped tomatoes, jalapenos, cheese)
  6. Pop into the oven and bake for 35 minutes until the cheese on top is golden.
  7. Serve with fresh lime wedges and coriander, or a lime dressed crunchy salad.


I make my own fajita spice mis- it’s so easy to do once you have the ingredients and it has the added bonus of being syn free, but if you don’t have time you can use a bought one (check the syns though). You could also replace the black beans with refried beans (Old el paso are syn free) which are also lovely.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes

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