Quick and Easy Mexican Chicken Recipe

Reviews More Reviews

Most Helpful Positive Review

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.

—Sarah Jo

See full review »

Most Helpful Critical Review

Aug 08, 2012

I made this for dinner tonight. Although the flavor was good and the chicken was moist inside, I didn't care for the texture of the outside of the skinless chicken breasts. Under the salsa and cheese the outside of the breasts were too dry. If I make this again, I don't think I'll brown the breasts first or if I do, I'll bread them. In my opinion I think this would be better if the breasts baked with the salsa in a 400 degree oven and then add the cheese about 10 mins before they're done cooking. Skip the browning all together.

—lakelady

See full review »

502 Ratings

See other versions of this recipe!

Jul 22, 2009

Five stars for a "quick and easy" dish. I'd say there's a big payoff with this recipe for something that's so simple to throw together! Browning the chicken in a skillet before finishing in the oven provides a lot of flavor and is a step, I believe, that should not be omitted. I seasoned it liberally with salt, pepper, garlic powder and cumin - MUCH more than the "pinch" called for, and browned it in butter. The result after browning looked like blackened chicken. The rest of the preparation was a snap - spoon on a good salsa, top with shredded Cheddar and minutes later the dish is ready to serve. Since the chicken is pretty much cooked before it goes into the oven, care should be taken not to overcook it. Hubs and I really enjoyed this, served with Best Black Beans and Spanish Rice with Bacon, recipes also from this site.

—naples34102

See full review »

Nov 15, 2007

Quick, easy and great! I didn't bother browning the chicken before baking, just used thawed tenders and sprinkled them with cumin, pepper and minced garlic before adding the salsa and cheese. I baked for about 35-40 minutes and it came out perfect! Nice recipe with common ingredients. I recommend giving this a try.

—LILSPINSTER

See full review »

Dec 09, 2004

Yum - this was so good. I cut my chicken in strips and put in bowl and mixed together 2 cloves of garlic, salt, pepper and Pampered Chef's Southwestern Seasoning. I then seared the chicken in a small bit of vegetable oil. I put in lightly greased dish and put chunky salsa and shredded Cheddar and baked. Made Spanish Rice on the side - served with sour cream. This was so yummy. Thank you Karen!

—JILLTOONS

See full review »

Jan 22, 2003

This recipe is wonderful - I've made it a few times now and we always enjoy it. I use a salsa that has beans and corn in it and the same quantities of salsa and cheese as the recipe calls for, but 6 chicken breasts.. it still has plenty of sauce :) Also very good reheated.

—JEANYY

See full review »

Nov 09, 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!

—Jillian

See full review »

Apr 28, 2005

This is truly quick, easy and very good. I used thick sliced pepper jack cheese instead of the shredded cheddar and it worked out very well. I served it with spanish rice and sliced avacado. I use a similar recipe to make chicken parmesan. Use maranara sauce in place of the salsa and mozzarella cheese for the cheddar and top with parmesan. Also quick, easy and very tasty. It is great with pasta.

—Redding Patti

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Quick and Easy Chicken

Healthy Mexican Chicken Bake

Easy Baked Chicken Cordon Bleu

Easy Deviled Chicken

Easy Italian Chicken II

Quick and Easy Green Chile Chicken Enchilada Casserole

Easy Almond Chicken

Mexican Chicken Kiev

Aimee's Quick Chicken

Easy Company Chicken

ADVERTISE WITH US

Nutrition

Calories
264 kcal
13%

Carbohydrates
4.9 g
2%

Cholesterol
98 mg
33%

Fat
11.1 g
17%

Fiber
1.1 g
5%

Protein
35.4 g
71%

Sodium
738 mg
30%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Quick and Easy Mexican Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 264
Calories from Fat: 100

% Daily Value *
Total Fat 11.1g 17 %
** Saturated Fat 6.4g 32 %
Cholesterol 98mg 33 %
Sodium 738mg 30 %
** Potassium 532mg 15 %
Total Carbohydrates 4.9g 2 %
Dietary Fiber 1.1g 5 %
Protein 35.4g 71 %
Sugars 2.1g
Vitamin A 10 %
Vitamin C 5 %
Calcium 30 %
Iron 16 %
** Thiamin 12 %
** Niacin 155 %
** Vitamin B6 50 %
** Magnesium 19 %
** Folate 7 %

* 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.