Reviewed: Jan. 24, 2009

This is really GOOD! I put 1/2 cup of Salsa Verde in a crock pot and place the chicken over it. Then I cover with the rest of the salsa and top with Velveeta PepperJack slices. Cook on low for 8 hours and shred and serve with mexican rice. Great for a dinner plate or shredded in burritos too. (I like it because it's low carb) Yum!

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MAMASPICE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Lakewood, California, USA

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Reviewed: Jan. 11, 2009

This was tasty and easy - good for a quick dinner when your short on time.

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BNEVILLE

Cooking Level: Intermediate

Living In: Bellevue, Nebraska, USA

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Reviewed: Jan. 6, 2009

Delicious, easy and made with things most people already have on hand. The only change I made was to use two diced chicken breast rather than whole. This is a keeper for sure!

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digwriter

Cooking Level: Intermediate

Home Town: Stockton, California, USA

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 3, 2009

Very very good. My family loved this, although next time I may add more of the spices, just because my family loves them all.

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CATTYLL

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Jan. 3, 2009

My family really enjoyed this chicken, nothing to change about the receipe. It was quick and easy to prepare and very tasty as well.

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debbieostheimer

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Reviewed: Dec. 28, 2008

This was so easy and so good. The chicken was tender and juicy.

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Ritak96

Cooking Level: Intermediate

Living In: Shasta Lake, California, USA

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Reviewed: Dec. 12, 2008

This recipe was fantastic! I changed a few things I used Garlic Salt and added Chille Powder to spice it up a bit, and instead of rubbing the seasonings in I just sprinmkled them on, other than that everything else was the same. I will definitely be making this again.

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Ryleesmom

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2008

Wow! Yummy, quick, easy and light recipe! I didn't have any cumin so I used Jalapeno and Onion Taco Seasoning with a bit of olive oil as my marinade. I seared each side of the chicken, thin pieces, for 1 min, then baked for 8 min in salsa and broiled the 2% cheese on top for 3 min. Tasty and delicious ~ definitely a keeper! Thanks for this healthy recipe ~

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LKFITNESS

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Reviewed: Nov. 9, 2008

Simple, quick, and delicious! I had my doubts with so few ingredients, but it was worth the try. I needed something easy for a late night supper for me and my husband. I used two chicken breasts and there's no need to brown the chicken first. I just sprinkled both sides with garlic powder, salt, cracked black pepper, cumin and a little chili powder. I used a thick and chunky salsa and poured all 16 oz. into an 8x8 baking dish at 350 for 45 minutes. The last 5 minutes I grated pepper jack cheese over top. To make the presentation a little better I chopped some green onion and sliced black olives on top and served with sour cream and a side of spanish rice. This had to be the easiest meal I've ever made off of this site!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Oct. 26, 2008

Loved this recipe and it's so easy to make. I always pound my chicken breasts to make them cook evenly and more moist and tender. I used a salsa from one of our local mexican restaurants that is smooth and has great flavor and quite a kick. Not only is this quick and easy, it's simple to adapt to how many chicken breasts you wish to prepare. I'll definitely make this again.

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CookingQueen

Cooking Level: Expert

Home Town: Seattle, Washington, USA

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Reviewed: Oct. 20, 2008

This was so delicious! My picky husband and toddler both loved it too. Awesome...flavorful and easy!

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JenBow

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Reviewed: Sep. 24, 2008

Okay. So, when I read the other reviews, I thought that I might be able to make it less bland and cut back on the salt. I made a batch of the Taco Seasoning 1 (cut back a little on the chili seasoning and salt) from this site and wisked it together with a tablespoon of brown sugar. I rubbed that into the de-skinned chicken thighs and poured that over the chicken and let it "marinate". I cooked it like that and didn't add the cheese until the last ten minutes of the cooking, to prevent it from burning. This was tasty. I paired it with the Mexican Sour Cream Rice from this site.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Sep. 15, 2008

I gave it 5 stars because my family ate it up! The chicken was very moist, and it's kid friendly. It's a simple recipe, with minimal ingredients, so I wasn't expecting to feel like I was eating an authentic mexican dish..it was great for whats involved! Thanks for another easy dinner for my big family!

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SproutMommaAlison

Cooking Level: Expert

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Reviewed: Aug. 30, 2008

On the first bite, my wife said "this is delicious." On the second bite, she said "this recipe is a keeper." It is very good. My wife and I prefer boneless, skinless chicken thighs. I replaced the black pepper with salt-free lemon pepper. I used my oven proof skillet, so there was no need to dirty a baking dish. After browning the chicken, I removed it from the pan and deglazed the pan with a little chicken broth. I then returned the chicken to the pan and topped it with the salsa and cheese. I used Mexican Blend shredded cheese. My wife was right. This recipe is a keeper, and I know it will be "in the rotation" from now on.

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fredethyl

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Reviewed: Aug. 7, 2008

This chicken was wonderful, but make sure you get A thin cut chicken or you cant taste the cheese and salsa that well, but for the most part it was good!

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Mrs.Jonas

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Reviewed: Jul. 26, 2008

Amazing!! I made this for dinner and my entire family LOVED it! My husband even said he thought it was great~that's a HUGE compliment!! It's going to be something I make again. This was an easy dinner to make with younger children. I made it with some spanish rice in the microwave. I put the chicken on top of the rice and sour cream on top of the chicken. Our family gives this recipe 2 Thumbs WAY Up!! Thanks for sharing!!

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SHANNON1179

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Reviewed: Jun. 27, 2008

I really enjoyed this chicken, the flavor was very good and I actually used the spice mix on chicken to put it burritos another time and they were delicious! This was very easy and tasty.

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YankeesJets

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Reviewed: Jun. 26, 2008

It was fantastic! I used medium salsa, a little bit more then written and I sprinkled with chili the hole thing, and then topped with cheese, and baked until cheese browned. It's definetely a keeper. Thank you:)

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Ciaaap

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2008

I cook for one and this recipe was easily paired down. I did brown my chicken in a skillet and then toped with salsa, pepper jack cheese, and a little cheddar. My skillets are oven safe so I just popped it in the oven for about 20 mins and it came out perfect. It had such great flavor and was very moist and tender. Along with other reviewers I too pounded out my chicken and sprinkled with salt, pepper, cumin, and garlic powder. Yum, Yum! This is definitely a keeper ;)

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BunnyGirl

Cooking Level: Expert

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Reviewed: Jun. 13, 2008

Really good! i didn't use the fry pan either, just rubbed the cumin in, and used garlic salt and pepper. i used tenderloins. Once they were almost done, i put about a tblspn of Garden Fresh Salsa Artichoke and Garlic and then the cheese. They were wonderful! The b/f asked for seconds! Thanks for the recipe!

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