Salsa Chicken
User Reviews
5.0
102 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
55 mins
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Servings
4 people
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Calories
612 kcal
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Course
Main Course
Salsa Chicken
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This Salsa Chicken recipe is easy to bake in a casserole dish and serve with rice. It has layers of cream cheese, refried beans, salsa, and melted cheese!
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Ingredients
- 2 large boneless/skinless chicken breast about 1 ¾ lbs.
- 1 oz. packet taco seasoning
- 2 tablespoons olive oil
- 8 oz. cream cheese at room temperature
- 16 oz. refried beans
- 16 oz. salsa equal to 2 cups
- 3/4 cups cheddar cheese shredded
- 3/4 cups Monterey jack cheese shredded
- Fresh Parsley or Cilantro, to garnish
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Instructions
- Preheat oven to 375°.
- Slice the chicken in half lengthwise to create 2-3 thinner slices. Place in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
- Season each side with taco seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 3-4 minutes per side, until a golden crust has developed. Set aside.
- Spread the softened cream cheese in an even layer on the bottom of a 9 x 13 inch baking dish. (You can also use a round 12-inch baking dish.)
- Spread the refried beans on top, then add the salsa, followed by the chicken.
- Add the cheese on top of the chicken. Cover and bake for 15 minutes.
- Remove the cover and bake for an additional 10 minutes.
- Garnish with cilantro and serve!
Notes
- Pro Tips
- Storage
- Nutritional Facts are per serving. There are 4 servings in this recipe. Note that the nutritional information shared is an estimate.
- Shred the cheese from a block instead of using packaged shredded cheese if possible, it will melt and taste much better. I use a combination of Cracker Barrel Yellow Cheddar and Cabot Monterey Jack Cheese.
- Any kind of salsa works great for this recipe, I actually like this super affordable and easy to find Pace salsa. You can also make my homemade salsa recipe.
- I use Philadelphia cream cheese and Old El Paso Refried Beans for this recipe as well.
- Store in the refrigerator for up to 3 days.
Nutrition Information
Show Details
Calories
612kcal
(31%)
Carbohydrates
28g
(9%)
Protein
32g
(64%)
Fat
42g
(65%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
133mg
(44%)
Sodium
2477mg
(103%)
Potassium
610mg
(17%)
Fiber
8g
(32%)
Sugar
11g
(22%)
Vitamin A
2457IU
(49%)
Vitamin C
6mg
(7%)
Calcium
435mg
(44%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 612 kcal
% Daily Value*
| Calories | 612kcal | 31% |
| Carbohydrates | 28g | 9% |
| Protein | 32g | 64% |
| Fat | 42g | 65% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 133mg | 44% |
| Sodium | 2477mg | 103% |
| Potassium | 610mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 2457IU | 49% |
| Vitamin C | 6mg | 7% |
| Calcium | 435mg | 44% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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