Tex Mex Chicken Bake with KAMUT

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Dietary: Whole Grain

Tex-Mex Chicken Bake with Kamut® Khorasan Bulgur Wheat is an easy weeknight meal that incorporates chips, cheese, chicken, veggies and the goodness of whole grains all in one delicious dish. Add Tex-Mex Chicken Bake with Kamut® Khorasan Bulgur Wheat to your dinner menu.

Prep: 10 min
Total Time: 55 min
Yield: 6-8 servings


  • 1 Tbsp ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 2 Tbsp olive oil, divided
  • 1 cup onion, diced
  • 1 1/2 cups corn kernels, fresh or frozen
  • 1 15-oz can black beans, drained and rinsed
  • 6 Tbsp unsalted butter
  • 1/4 cup Hodgson Mill All Purpose White Flour
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • 1 1/2 cups Hodgson Mill Organic Cracked Kamut Khorasan Bulgur Wheat, cooked
  • 2 4-oz cans chopped green chiles
  • 1/3 cup fresh cilantro, chopped
  • 1 cup shredded cheddar cheese, Mexican blend, Monterey Jack or cheddar
  • 1 cup tortilla strips, (found in salad dressing aisle) or crushed tortilla chips


  • Mix the cumin, chili powder, garlic powder and salt together in a small bowl. Toss half of the spice mixture with the chicken. Set the remaining spice mixture aside. Heat 1 tablespoon of olive oil in a large skillet. Sauté seasoned chicken until cooked through. Transfer the chicken to a large bowl and set aside. Heat the remaining olive oil in the skillet and sauté the bell pepper and onion until crisp-tender. Add the corn and beans to the skillet and cook for a few more minutes or until the mixture is warmed through. Transfer the vegetables to the bowl with the chicken. Set aside.
  • Melt the butter in the skillet and then add the flour, stirring together until well combined. Gradually add the chicken broth and milk, whisking over medium heat until smooth and slightly thickened. Remove the skillet from the heat and stir in chicken, vegetables, Kamut Bulgur Wheat, green chiles, cilantro and remaining spice mixture. Transfer the mixture to a 13x9-inch baking dish coated with non-stick cooking spray. Sprinkle with shredded cheese and top with tortilla strips or crushed chips. Bake in a 400°F oven for 15 to 20 minutes or until lightly browned and bubbly. Store leftovers in an airtight container in the refrigerator for up to three days. Tortilla topping will soften with time, but can be re-crisped with a short stint in the oven.