Description
This Salsa Chicken recipe is a flavorful, cheesy baked chicken dish layered with cream cheese, refried beans, salsa, and a blend of cheddar and Monterey Jack cheeses. Perfect for a comforting family dinner, it combines Tex-Mex flavors with an easy-to-follow cooking process that yields juicy, seasoned chicken with a melty cheesy topping.
Ingredients
Scale
Chicken
- 2 large boneless/skinless chicken breasts, about 1 ¾ lbs
- 1 oz. packet taco seasoning
- 2 tablespoons olive oil
Layering Ingredients
- 8 oz. cream cheese, at room temperature
- 16 oz. refried beans
- 16 oz. salsa (about 2 cups)
- 3/4 cup cheddar cheese, shredded
- 3/4 cup Monterey Jack cheese, shredded
Garnish
- Fresh parsley or cilantro, to garnish
Instructions
- Preheat the oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the chicken dish.
- Prepare the chicken: Slice each chicken breast in half lengthwise to create 2-3 thinner slices. Place the slices in a gallon freezer bag or between saran wrap and pound them with the textured side of a meat mallet to about 1/2 inch thickness. Pat the chicken dry completely.
- Season the chicken: Sprinkle taco seasoning evenly over both sides of the chicken slices to fully coat them with flavor.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 3-4 minutes on each side until a golden crust forms. Remove and set aside.
- Prepare the baking dish: Spread the softened cream cheese evenly across the bottom of a 9 x 13 inch baking dish or a 12-inch round baking dish.
- Layer the ingredients: Spread the refried beans evenly over the cream cheese layer, then spoon the salsa on top of the beans. Arrange the seared chicken slices over the salsa layer.
- Add cheese and bake: Sprinkle shredded cheddar and Monterey Jack cheeses over the chicken. Cover the baking dish with foil and bake for 15 minutes.
- Finish baking: Remove the foil cover and continue baking uncovered for an additional 10 minutes, allowing the cheese to melt and brown slightly.
- Garnish and serve: Remove from the oven, garnish with fresh parsley or cilantro, and serve hot to enjoy this cheesy, flavorful Tex-Mex dish.
Notes
- Shred cheese from a block instead of using pre-shredded for better melt and taste; use a mix of Cracker Barrel Yellow Cheddar and Cabot Monterey Jack for optimal flavor.
- Any kind of salsa can be used; Pace salsa is recommended for affordability and authentic flavor, or try homemade salsa if preferred.
- Philadelphia cream cheese and Old El Paso brand refried beans are recommended for best texture and taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat thoroughly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
