Try this with my homemade salsa and guacamole.
Salsa Chicken
I have a pretty big collection of chicken recipes on my site, but this salsa chicken is one of my husband’s all-time favorites. I’m pretty sure that your family will love it just as much! What I have here is the most basic version (although don’t be fooled, there are layers of cream cheese and refried beans underneath that delicious salsa)! It’s fun to top this off with black beans, diced avocado, crunchy Fritos or Doritos, shredded lettuce, black olives, or sour cream!
How to Make It
See recipe card at bottom of post for full ingredient quantities and full instructions. Slice the chicken into 2-3 thinner slices and pound to 1/2-inch thick. Season with taco seasoning. Sear in olive oil for 3-4 minutes per side, until a golden crust has developed. Set aside. Spread cream cheese on the bottom of a baking dish.
Spread refried beans over the layer of cream cheese, then spread an even layer of salsa. Add the seared chicken.
Top with cheese. Cover and bake for 15 minutes. Remove cover and bake for an additional 10 minutes, then serve.
What to Add to Salsa Chicken
Sour Cream, Black Beans, Black Olives, Corn, Diced Avocado, Guacamole, Queso, Cowboy Caviar, Shredded Lettuce, Fritos, Doritos, and be sure to serve with a side of rice!
Make-Ahead Method
This casserole can be assembled up to 2 days ahead of time. The liquid from the salsa will actually soften up the refried bean layer, making it velvety smooth and even more flavorful. Let it sit out for 30 minutes prior to baking, then bake as outlined.
Storage
Store in the refrigerator for up to 3 days.
Try These Next
This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great. Kitchen Tongs– makes it easy to handle the chicken when searing. My Favorite Chef Knife Meat Tenderizer
