Salsa Chicken

Salsa Chicken

2703

"Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!"
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Ingredients

45 m servings 287 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 35.5 g
  • 71%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 863 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C)
  2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
  3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
  4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

2703
  1. 3836 Ratings

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Most helpful positive review

Re-write of old review (again) - I've been making this dish since spring of 2002. Instead of using salsa, I used 1 can of diced tomatoes with green chili (first time I made this, I was out of ...

Most helpful critical review

Ok, I swear this is the last time I edit this review!! I give this recipe 2-3 stars as written, & 5 stars made the way I prepare it. I have made this many many times - the first time we did no...

Re-write of old review (again) - I've been making this dish since spring of 2002. Instead of using salsa, I used 1 can of diced tomatoes with green chili (first time I made this, I was out of ...

ORIGINAL REVIEW: May 17, 2005. I was surprized to see this recipe roaming around on this site. I've been making this for years, ever since my husband and I first got together. Sometimes, I will...

Very tasty and easy meal to make. I marinated the chicken with the package of taco seasoning and 2/3 cup of water so it would not come out so spicy. Worked great! Chicken did not dry out and the...

Excellent! I cooked this in the crockpot today. I put a very thin layer of salsa in the bottom of the crockpot. Then I took a package of "Taco Time" (the best) taco seasoning mix and put it into...

Very easy and very quick, yet it tastes so good people will think you slaved for hours over this dish! I used "Taco Seasoning I" from this site for the taco seasoning and used Ortega's Medium ch...

Very Tasty! I too used the mild taco seasoning and instead of shaking it in a bag I just eyeballed it and shook some on each side. Used a slow cooker. Put down a layer of El Pato Sauce then p...

The beauty of this dish is that it is so ridiculously simple, with such few ingredients, that I really don't see the point in messing with it. This is good, simple, quick, and easy. Tastes like ...

Ok, I swear this is the last time I edit this review!! I give this recipe 2-3 stars as written, & 5 stars made the way I prepare it. I have made this many many times - the first time we did no...

Our family really likes this dish. I don't use taco seasoning, I think the salsa gives it enough flavor. I also like to make this in the crockpot. I let the chicken cook thoroughly, then I shred...