Description
Salsa Chicken is a flavorful, easy-to-make baked dish combining tender chicken breasts seasoned with taco spices, layered with cream cheese, refried beans, salsa, and topped with a blend of cheddar and Monterey Jack cheeses. Finished with fresh cilantro, it makes a satisfying and delicious meal perfect for a quick dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 large boneless skinless chicken breasts, about 1 ¾ lbs
- 1 oz packet taco seasoning
- 2 tablespoons olive oil
Layered Ingredients
- 8 oz cream cheese, at room temperature
- 16 oz refried beans
- 16 oz salsa (equal to 2 cups)
- 3/4 cups shredded cheddar cheese
- 3/4 cups shredded Monterey Jack cheese
Garnish
- Fresh parsley or cilantro, to garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish.
- Prepare Chicken: Slice the chicken breasts in half lengthwise to create 2-3 thinner slices each. Place chicken slices in a gallon freezer bag or between plastic wrap and pound using the textured side of a meat mallet until they are ½ inch thick. Pat dry thoroughly.
- Season Chicken: Sprinkle taco seasoning evenly over both sides of the pounded chicken slices to enhance flavor.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken pieces in batches and sear for 3-4 minutes per side until a golden crust forms. Remove from skillet and set aside.
- Layer Ingredients: In a 9 x 13 inch baking dish (or 12-inch round), spread softened cream cheese evenly on the bottom. Layer the refried beans on top of the cream cheese, then spread salsa evenly over the beans. Place the seared chicken pieces on top of the salsa layer.
- Add Cheese: Sprinkle shredded cheddar and Monterey Jack cheese evenly over the chicken layer.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 15 minutes to heat through and melt cheese.
- Bake Uncovered: Remove the foil cover and bake for an additional 10 minutes to brown the cheese and finish cooking.
- Garnish and Serve: Remove from oven, garnish with fresh cilantro or parsley, and serve immediately.
Notes
- Shred your own cheese from blocks instead of using pre-shredded for better melting and flavor. Recommended: Cracker Barrel yellow cheddar and Cabot Monterey Jack.
- Any salsa variety works well, but Pace salsa is an easy and affordable choice; you may also use homemade salsa.
- Use Philadelphia cream cheese and Old El Paso refried beans for best flavor and texture.
- Store leftovers in the refrigerator for up to 3 days in an airtight container.
- Nutritional information is an estimate and based on four servings.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
