Mexican Baked Salsa Chicken

A baking dish filled with salsa chicken.

Mexican Baked Salsa Chicken

Flavour-packed Mexican Baked Salsa Chicken made from just 4 ingredients (chicken breasts, taco seasoning, salsa and grated cheese!). Have this family-friendly dinner on the table in just 40 minutes.

5 from 18 votes

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Course: Dinner

Cuisine: Mexican

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings: serves

Calories: 360kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Baking Dish approx 20cm x 30cm
Oven

Ingredients

600 g chicken breasts, skinless (approx 2 large) or thighs or tenderloins
30 g (2 tbsp) sachet taco seasoning
300 g salsa see notes (approximately 1 cup)
150 g grated Mexican cheese blend cheddar & mozzarella (see notes)

Instructions

Preheat oven to 180 degrees celsius (fan-forced). Grease a 20cm x 30cm (8" x 11") baking dish and set aside.
Cut the chicken breasts into smaller pieces and coat with the taco seasoning. Place into the prepared baking dish.
Pour the salsa over the chicken, spreading it out evenly to cover.
Bake for 30 minutes.
Sprinkle over the grated cheese and bake for a further 5 minutes or until the cheese has melted and the chicken is cooked through.

Notes

RECIPE NOTES & TIPS

Ingredients Info:

Chicken - use skinless chicken breasts, thighs or tenderloins and cut each into smaller pieces (approximately 3-4 pieces per chicken breast).
Taco seasoning - you can use a sachet of store-bought taco seasoning (I use Old El Paso brand) or make your own.
Salsa - I prefer to use a mild salsa to keep it kid-friendly, but you could use medium or hot if you prefer.
Mexican cheese blend - I used the Perfect Italiano 'Perfect Mexican' cheese blend (available in supermarkets here in Australia). If that particular brand is not available, you can use any blend of grated mozzarella, cheddar or Colby.

More Tips:

Bake until the cheese has melted and the chicken is piping hot and cooked through in the centre.
Store leftovers in the fridge for up to 2 days and consume within that time.
Cool leftovers completely in the fridge before freezing in an airtight container for up to 2 months. Allow to defrost in the fridge overnight before reheating until the chicken is piping hot in the centre.
Serving suggestions - add tasty sides such as Mexican rice, tortilla chips, mashed potatoes, bean salad, vegetables or a green salad.
Slow cooker option - simply coat the chicken in the taco seasoning and place into the base of the slow cooker. Pour the salsa over the top. Cook for 4 hours on HIGH or 6-8 hours on LOW. Add the grated cheese in the last 30 minutes to melt.

Nutrition