Description
This Chicken Salsa Recipe is a flavorful and easy baked dish combining seasoned chicken breasts with a vibrant mix of black beans, corn, rice, green chiles, and salsa, topped with melted sharp cheddar and Monterrey Jack cheeses. Perfect for a wholesome family dinner, it offers flexibility for make-ahead preparation and freezes well for future meals.
Ingredients
Scale
Chicken and Seasoning
- 4 small boneless skinless chicken breasts or 2 large breasts cut in half (about 24 oz)
- 1 tablespoon melted butter or olive oil
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
Main Ingredients
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained and rinsed
- 1 (15 oz) can fire roasted tomatoes, drained (optional if not using chunky salsa)
- 2 cups cooked rice
- 1 (4 oz) can mild chopped green chiles
- 1 1/2 cups salsa, divided
Toppings and Garnish
- 1 cup freshly grated sharp cheddar cheese
- 1 cup freshly grated Monterrey Jack cheese
- Fresh cilantro, chopped (optional to taste)
- Sour cream (optional for garnish)
- Avocados (optional for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the chicken and salsa mixture.
- Prepare Seasoning and Chicken: Whisk together chili powder, ground cumin, garlic powder, onion powder, smoked paprika, dried oregano, and salt. Pound the chicken breasts to an even thickness, pat dry, then drizzle with melted butter or olive oil. Sprinkle half of the seasoning blend over one side of the chicken and rub in; flip the chicken and repeat with the other side. Set the seasoned chicken aside.
- Mix Salsa Base: In a lightly greased 9x13-inch baking dish, combine the black beans, corn, cooked rice, mild chopped green chiles, 1 cup of salsa, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir well and spread into an even layer.
- Assemble and Add Chicken: Place the seasoned chicken breasts on top of the salsa mixture in the baking dish. Spoon 1/2 cup of salsa evenly over the chicken breasts.
- Bake the Dish: Bake uncovered in the preheated oven for 30 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. If the chicken is thicker and not fully cooked, continue baking for an additional 10 to 20 minutes as needed.
- Add Cheese and Finish Baking: Remove the dish from the oven and sprinkle the sharp cheddar and Monterrey Jack cheeses evenly over the chicken and salsa mixture. Return the dish to the oven and bake for an additional 4 to 5 minutes, or until the cheese has melted.
- Garnish and Serve: Garnish the dish with fresh cilantro, sour cream, and sliced avocado as desired before serving.
Notes
- This recipe works well as a make-ahead meal; assemble everything except the cheese, cover tightly with foil, refrigerate, then bake when ready, adding 10 extra minutes to the cooking time.
- Store leftovers in an airtight container for up to 5 days and reheat by slicing the chicken and microwaving or warming in a skillet.
- This dish freezes well; double wrap without cheese and store up to 3 months. Defrost in the refrigerator overnight before baking and add 10 extra minutes to the baking time.
- Use an instant-read thermometer to ensure chicken is fully cooked to 165 degrees Fahrenheit.
- Optional garnish ideas include sour cream, avocado slices, and additional fresh cilantro for added flavor and freshness.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 80 mg
