Baked Salsa Chicken
A comforting and easy-to-make dish that combines chicken, beans, cheese, and salsa for a hearty meal perfect for weeknights or gatherings.
Ingredients
Main Ingredients
- 4 pieces chicken breasts Ensure uniform size for even cooking
- 16 oz refried beans (canned or homemade)
- 1 cup black beans (canned) Rinse and drain
- 3/4 cup corn (canned or frozen) If using frozen, thaw beforehand
- 2 cups chunky salsa, divided Use a good quality salsa
- 1 packet taco seasoning (or 1 ½ tablespoons)
- 1 tablespoon olive oil For coating the chicken
- 1 ½ cups cheddar cheese (mixed white and yellow) Can use Monterey Jack or pepper jack as a variation
Seasoning and Garnish
- Salt to taste
- Pepper to taste
- Fresh cilantro for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C) for even cooking.
- In a mixing bowl, combine the refried beans, black beans, corn, one cup of chunky salsa, and taco seasoning. Mix until well combined.
- Drizzle olive oil over the chicken breasts. Season with salt and pepper to enhance flavor.
- Spread the bean and salsa mixture in the bottom of a baking dish.
- Place the chicken breasts on top of the bean mixture.
- Spoon the remaining salsa over the chicken and cover the baking dish with aluminum foil.
Baking
- Bake for about 25 minutes. Remove the foil and sprinkle cheddar cheese over the chicken.
- Return the dish to the oven uncovered for an additional 10 to 15 minutes until the cheese is bubbly and golden.
- Let the dish sit for a few minutes before garnishing with fresh cilantro.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at low temperature for best results.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 18gSaturated Fat: 8gSodium: 800mgFiber: 10gSugar: 3g
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