An easy entree with Mexican flair! Serve over rice or buttered noodles.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.

  • Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

264 calories; 11.1 g total fat; 98 mg cholesterol; 641 mg sodium. 4.9 g carbohydrates; 35.4 g protein; Full Nutrition

Reviews (630)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/24/2008
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. Read More
(621)

Most helpful critical review

Rating: 3 stars
08/08/2012
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. Read More
(100)
857 Ratings
  • 5 star values: 552
  • 4 star values: 223
  • 3 star values: 68
  • 2 star values: 9
  • 1 star values: 5
Rating: 5 stars
09/24/2008
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. Read More
(621)
Rating: 5 stars
09/24/2008
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. Read More
(621)
Rating: 5 stars
07/22/2009
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. Read More
(583)
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Rating: 4 stars
11/15/2007
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. Read More
(388)
Rating: 5 stars
11/09/2008
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! Read More
(186)
Rating: 5 stars
12/09/2004
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! Read More
(182)
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Rating: 5 stars
01/23/2003
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. Read More
(119)
Rating: 3 stars
08/08/2012
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. Read More
(100)
Rating: 5 stars
04/28/2005
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. Read More
(91)
Rating: 4 stars
07/26/2004
An excellent recipe I serve over brown rice cooked with chicken boullion. If I don't have a lot of time to fuss in the kitchen I slice each chicken breast in half width-wise sprinkle with cumin and pepper and place in the baking dish (without frying first) with the salsa and cheese. It then takes about 35 minutes to bake which leaves me free to do other things before dinner. Read More
(68)