Description
This flavorful Chicken Salsa recipe combines tender, seasoned chicken breasts baked atop a vibrant mixture of black beans, corn, rice, and mild green chiles, all topped with melted cheddar and Monterrey Jack cheese. Perfect as a make-ahead meal, this delicious dish offers a balanced blend of spices and textures, ideal for a comforting dinner serving 6 to 8 people.
Ingredients
Scale
Chicken and Seasonings
- 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 Mixture
- 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
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Topping and Garnish
- 1 cup freshly grated sharp cheddar cheese
- 1 cup freshly grated Monterrey Jack cheese
- Fresh cilantro, chopped (optional to taste)
- Sour cream (for garnish)
- Avocados (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the chicken salsa dish.
- Prepare Seasoning Mix and Chicken: In a small bowl, 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 melted butter or olive oil over the tops. Sprinkle half of the seasoning mix over the chicken and rub it in, then flip and repeat on the other side. Set the chicken aside.
- Prepare the Baking Dish: Lightly grease a 9x13 baking dish. In a large bowl, combine the drained black beans, corn, cooked rice, chopped green chiles, 1 cup of salsa, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until evenly mixed and then spread this mixture into an even layer in the baking dish.
- Assemble and Bake: Place the seasoned chicken breasts on top of the rice and bean mixture. Spoon 1/2 cup of salsa evenly over the chicken. Bake uncovered for 30 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. If needed, bake an additional 10 to 20 minutes depending on the chicken thickness.
- Add Cheese and Finish Baking: Remove the dish from the oven and sprinkle the grated sharp cheddar and Monterrey Jack cheeses over the chicken. Return to the oven and bake for an additional 4 to 5 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven and garnish with fresh cilantro, sour cream, and sliced avocados as desired. Serve warm and enjoy.
Notes
- This recipe works great as a make-ahead meal: assemble everything except the cheese, cover tightly with foil, and refrigerate. When ready to bake, let sit at room temperature for 20 minutes and add 10 minutes to the cooking time.
- Store leftovers in an airtight container for up to 5 days. Reheat by chopping or slicing chicken for even warming in microwave or skillet.
- For freezing, assemble without cheese, double wrap in plastic wrap and foil, and freeze up to 3 months. Defrost overnight in refrigerator before baking and add 10 minutes to cooking time.
- Use an instant-read thermometer to ensure chicken is perfectly cooked to 165 degrees Fahrenheit for food safety.
- Optional: Add fire-roasted tomatoes if using a mild salsa to enhance the texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 75 mg
