Description
This flavorful Chicken Salsa recipe combines tender, seasoned chicken breasts baked atop a savory blend of black beans, corn, rice, green chiles, and salsa, all topped with melted cheddar and Monterrey Jack cheeses. Perfect for an easy weeknight dinner, it's a wholesome, hearty meal with a delicious Tex-Mex twist.
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
Mix and Toppings
- 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
- 1 cup freshly grated sharp cheddar cheese
- 1 cup freshly grated Monterrey Jack cheese
- Fresh cilantro, chopped (optional, to taste)
- Sour cream, avocado (for garnish, optional)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking.
- Prepare Seasoning and Chicken: Whisk together all the seasonings—chili powder, cumin, garlic powder, onion powder, smoked paprika, dried oregano, and salt—and set aside. Pound the chicken breasts to an even thickness for uniform cooking. Pat dry, then drizzle melted butter or olive oil over the chicken. Sprinkle half of the seasoning mix over the top, rub it in well, then flip and repeat on the other side. Set the chicken aside.
- Assemble the Base: In a lightly greased 9×13 inch baking dish, combine black beans, corn, cooked rice, mild chopped green chiles, 1 cup of salsa, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir everything together and spread into an even layer.
- Add Chicken and Salsa: Place the seasoned chicken breasts on top of the bean and rice mixture. Spoon 1/2 cup of salsa evenly over the chicken pieces.
- Bake Chicken: Bake the dish uncovered for 30 minutes. Check the chicken's internal temperature with an instant-read thermometer; it should reach 165 degrees Fahrenheit. If the chicken is not fully cooked, continue baking for an additional 10 to 20 minutes until done.
- Add Cheese and Finish Baking: Remove the dish from the oven and sprinkle both the sharp cheddar and Monterrey Jack cheeses evenly over the chicken. Return to the oven and bake for another 4 to 5 minutes, or until the cheese has melted.
- Garnish and Serve: Garnish with fresh cilantro, sour cream, avocado, or other preferred toppings before serving for added flavor and freshness.
Notes
- For a great make-ahead meal, assemble the dish completely except for the cheese, cover tightly with foil, and refrigerate. Let it sit at room temperature for 20 minutes before baking. Add 10 minutes extra to the baking time.
- Store leftovers in an airtight container for up to 5 days.
- Reheat leftovers by chopping or slicing the chicken to warm evenly. Microwave for 90 seconds, then heat in 20-second intervals, or warm in a skillet over medium-low heat.
- To freeze, assemble the dish without cheese, double wrap in plastic wrap and foil, then freeze up to 3 months. Thaw overnight in the refrigerator, let sit 20 minutes at room temperature, add 10 minutes extra to baking time.
- Use an instant-read thermometer to ensure chicken is fully cooked to 165 degrees Fahrenheit for food safety.
- Customize by adding extra veggies or using a spicier salsa if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 85 mg
