Salsa Chicken
Serves 4
1 cup (250mL) shredded cheddar cheese
4 tsp (20mL) taco seasoning mix
4 tsp (20mL) taco seasoning mix
1 cup (250mL) salsa
Preheat oven to 375°F (190°C)
Place chicken breasts in a lightly greased 9x13 inch baking dish.
Sprinkle taco seasoning on both sides of chicken
breasts, and pour salsa over all.
Bake for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
**IDEAS
Instead of using salsa, I used 1 can of diced tomatoes with green chili (first time I made this, I was out of salsa so I substituted a can of RoTel..have been making it without the salsa ever since!). I put the entire package of taco seasoning (low sodium variety) in a ziploc bag, and dredge the chicken breasts. Next, I poured some of the liquid off the tomatoes into the bottom of an 8x8 glass baking dish (I did this instead of greasing). I then placed the chicken breasts in the dish, and added a little fresh cracked pepper, and topped them with the tomatoes, and a dash or two of chipotle tobasco sauce…After your cheese is melted, take it out of the oven and remove it from the baking dish. Cover with foil and let it rest for about 10 minutes. This lets all the juices reabsorb. Top with a dab sour cream. I serve this usually with spanish rice, mexican style corn
Toss the chicken in a ziploc bag with a packet
of taco seasoning. Then I pour a little salsa in the bottom of the casserole,
add the coated chicken breasts, then pour over the rest of the salsa. I cook it
for about 35 minutes. Then I remove it, and add some Mexican melting cheese &
fresh chopped jalepenos, and cook for another 5 minutes.
Cooked this in the crockpot today. I put a very
thin layer of salsa in the bottom of the crockpot. Then I took a package of
"Taco Time" (the best) taco seasoning mix and put it into a plastic
bag...put the chicken inside the bag to complete cover. I then took the chicken
and put it on top of the salsa...covered the top of the chicken with a thin
layer of salsa. Put the setting on low for about 6 hours...amazing
Bake for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Instead of using salsa, I used 1 can of diced tomatoes with green chili (first time I made this, I was out of salsa so I substituted a can of RoTel..have been making it without the salsa ever since!). I put the entire package of taco seasoning (low sodium variety) in a ziploc bag, and dredge the chicken breasts. Next, I poured some of the liquid off the tomatoes into the bottom of an 8x8 glass baking dish (I did this instead of greasing). I then placed the chicken breasts in the dish, and added a little fresh cracked pepper, and topped them with the tomatoes, and a dash or two of chipotle tobasco sauce…After your cheese is melted, take it out of the oven and remove it from the baking dish. Cover with foil and let it rest for about 10 minutes. This lets all the juices reabsorb. Top with a dab sour cream. I serve this usually with spanish rice, mexican style corn
allrecipes.com
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 389 |
| % Daily Value* | |
| Total Fat 20g | 26% |
| Saturated Fat 9.3g | 47% |
| Cholesterol 144mg | 48% |
| Sodium 811mg | 35% |
| Total Carbohydrate 6.2g | 2% |
| Dietary Fiber 1g | 4% |
| Total Sugars 2.2g | |
| Protein 44.4g | |
| Vitamin D 3mcg | 17% |
| Calcium 247mg | 19% |
| Iron 2mg | 11% |
| Potassium 533mg | 11% |
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