0 from 102 votes
Salsa Chicken
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4 people
Calories: 612 kcal
Course:
Main Course
Cuisine:
American , Mexican
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
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!
Cup of Yum
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
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
% 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.