I've made this twice so far and we really like it. I'm not giving it 5 stars primarily because I've not followed the recipe precisely. We really don't care for boneless, skinless breasts so I've made it with chicken thighs, both boneless, skinless and regular. As I wasn't using the amount of chicken the recipe called for, I didn't worry about measuring the rest of the ingredients. I used a taco seasoning recipe I found here and simply coated both sides of the chicken with it. Then I poured a nice quantity of salsa over the chicken so it was well coated. (We always use a medium, thick & chunky salsa and it worked great.) Using more chicken and thicker pieces of it, I baked it for 45 minutes initially. The first time I made it we had no cheddar cheese so I finished off a package of shredded mozzarella & provolone to top to top it with. The second time we had a quality, really aged NY cheddar that I used. Both cheeses were delicious. My husband's first reaction to eating this was, "You can make this any time you want!"
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I've made this twice so far and we really like it. I'm not giving it 5 stars primarily...