Salsa, refried beans, cream cheese, and seasoned chicken are sandwiched between layers of salsa. Melted cheese is then added on top. It can be prepared in advance, baked in a casserole-style, and customized with your preferred toppings!
Although I have a sizable selection of chicken recipes on my website, my husband's all-time favorite is this salsa chicken. Your family will probably enjoy it just as much, too!
This is the simplest version, but don't let that fool you—there are layers of creamy refried beans and salsa underneath as well!
Black beans, diced avocado, crispy Fritos or Doritos, shredded lettuce, black olives, or sour cream make tasty additions to this dish.
How to Make It
Slice or pound the chicken into 2-3 pieces that are thinner than ½ inch. Use taco seasoning to season. 3–4 minutes per side, or until a golden crust forms, sear in olive oil. Place aside.
In a baking dish, spread cream cheese on the bottom.
After spreading an even layer of cream cheese, cover with refried beans and salsa. Chicken that has been seared should be added.
Put cheese on top. For 15 minutes, bake with a cover. After baking for an additional 10 minutes without the cover, serve.
What to Add to Salsa Chicken
Serve with a side of rice and don't forget the sour cream, black beans, black olives, corn, diced avocado, guacamole, queso, cowboy caviar, lettuce, Fritos, and Doritos!
- You can prepare this casserole up to two days in advance.
- The refried bean layer will become velvety smooth and even more flavorful as a result of the liquid from the salsa softening it up.
- 30 minutes should pass before baking; after that, bake as directed.
- If at all possible, shred cheese from a block rather than using pre-packaged shredded cheese; it will melt and taste much better. I combine Monterey Jack cheese from Cabot and Yellow Cheddar cheese from Cracker Barrel.
- Although any salsa will work well for this recipe, I personally prefer the Pace salsa because it is so reasonably priced and accessible. Additionally, you can prepare my homemade salsa.
- For this recipe, I also use Philadelphia cream cheese and Old El Paso refried beans.
For up to three days, keep it in the fridge.
- 2 large boneless/skinless chicken breast, about 1 ¾ lbs.
- 1 oz. packet Taco Seasoning
- 2 tablespoons olive oil
- 8 oz. cream cheese, at room temperature
- 16 oz. Refried Beans
- 16 oz. Salsa, equal to 2 cups
- ¾ cups cheddar cheese, shredded
- ¾ cups Monterey Jack cheese, shredded
- Fresh Parsley or Cilantro, to garnish
- Preheat oven to 375°.
- Slice the chicken in half lengthwise to create 2-3 thinner slices. Place in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
- Season each side with taco seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 3-4 minutes per side, until a golden crust has developed. Set aside.
- Spread the softened cream cheese in an even layer on the bottom of a 9 x 13 inch baking dish. (You can also use a round 12-inch baking dish.)
- Spread the refried beans on top, then add the salsa, followed by the chicken.
- Add the cheese on top of the chicken. Cover and bake for 15 minutes.
- Remove the cover and bake for an additional 10 minutes.
- Garnish with cilantro and serve!
- Shred the cheese from a block instead of using packaged shredded cheese if possible, it will melt and taste much better. I use a combination of Cracker Barrel Yellow Cheddar and Cabot Monterey Jack Cheese.
- Any kind of salsa works great for this recipe, I actually like this super affordable and easy to find Pace salsa. You can also make my homemade salsa recipe.
- I use Philadelphia cream cheese and Old El Paso Refried Beans for this recipe as well.
- Store in the refrigerator for up to 3 days.