Description
This Salsa Chicken recipe is easy to bake in a casserole dish and serve with rice. It has delicious layers of cream cheese, refried beans, salsa, tender chicken, and melted cheese.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1¾ lbs.)
- 1 oz. packet taco seasoning
- 2 tablespoons olive oil
- 8 oz. cream cheese, softened
- 16 oz. refried beans
- 16 oz. salsa (2 cups)
- 3/4 cup cheddar cheese, shredded
- 3/4 cup Monterey Jack cheese, shredded
- Fresh parsley or cilantro, for garnish
Instructions
- Preheat the oven to 375°F.
- Slice the chicken in half lengthwise to create thinner pieces.
- Pound the chicken to 1/2-inch thickness and pat dry.
- Season both sides with taco seasoning.
- Heat the olive oil in a skillet over medium-high heat.
- Sear the chicken for 3-4 minutes per side until golden. Set aside.
- Spread the cream cheese evenly in a 9×13-inch baking dish.
- Layer the refried beans over the cream cheese.
- Spread the salsa over the beans and place the chicken on top.
- Sprinkle the cheddar and Monterey Jack cheeses over the chicken.
- Cover and bake for 15 minutes.
- Remove the cover and bake for an additional 10 minutes.
- Garnish with parsley or cilantro and serve.
Notes
- Freshly shredded cheese melts much better than packaged shredded cheese.
- Any type of salsa can be used in this recipe.
- Homemade salsa works especially well.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican