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Hearty Chicken Salsa Casserole with Cheddar and Monterey Jack Recipe

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4.2 from 14 reviews

This Chicken Salsa recipe is a flavorful and wholesome baked dish perfect for a family meal. Tender boneless skinless chicken breasts are seasoned with a blend of chili powder, cumin, and smoked paprika, layered over a hearty mix of black beans, corn, cooked rice, green chilies, and salsa, then baked to perfection and topped with melted sharp cheddar and Monterrey Jack cheeses. Garnished with fresh cilantro and optional toppings like sour cream and avocado, it’s a vibrant and satisfying dinner option that combines Tex-Mex flavors with simple pantry ingredients.

  • Total Time: 40-50 minutes
  • Yield: 6 servings

Ingredients

Chicken and Seasoning

  • 4 small boneless skinless chicken breasts or 2 large breasts cut in half (about 24 oz.)
  • 1 Tablespoon melted butter or olive oil
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt

Main Filling

  • 1 15 oz. can black beans (drained and rinsed)
  • 1 15 oz. can corn (drained and rinsed)
  • 1 15 oz. can fire roasted tomatoes, drained (optional if not using chunky salsa)
  • 2 cups cooked rice
  • 1 4 oz. can mild chopped green chiles
  • 1 1/2 cups salsa (divided)

Toppings

  • 1 cup freshly grated sharp cheddar cheese
  • 1 cup freshly grated Monterrey Jack cheese
  • Fresh cilantro chopped (optional, to taste)
  • Optional garnish: sour cream, avocados, additional fresh cilantro

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the chicken and salsa mixture.
  2. Season Chicken: In a small bowl, whisk together chili powder, cumin, garlic powder, onion powder, smoked paprika, dried oregano, and salt. Pound chicken breasts to an even thickness, pat dry, then drizzle with melted butter or olive oil. Sprinkle half the seasoning mix on one side of the chicken and rub in well, then flip and repeat with the other side. Set aside to marinate briefly.
  3. Prepare Filling: Lightly grease a 9×13 inch baking dish. In the dish, combine black beans, corn, cooked rice, chopped green chiles, 1 cup of salsa, and optional fire roasted tomatoes (if using). Season with 1/4 teaspoon salt and 1/4 teaspoon pepper and stir to combine evenly. Spread this mixture into an even layer across the bottom of the dish.
  4. Assemble and Bake: Place the seasoned chicken breasts on top of the bean and rice mixture. Spoon 1/2 cup salsa evenly over the chicken breasts. Place the dish in the preheated oven and bake uncovered for 30 minutes or until the chicken reaches an internal temperature of 165°F, which ensures it is fully cooked. Cooking times may vary depending on chicken thickness; use an instant-read thermometer for accuracy.
  5. Add Cheese and Melt: Remove the baking dish from the oven and sprinkle the grated sharp cheddar and Monterrey Jack cheeses evenly over the chicken. Return the dish to the oven for 4-5 minutes, or until the cheese has fully melted and is bubbly.
  6. Serve and Garnish: Once baked, garnish with freshly chopped cilantro and optional toppings like sour cream and sliced avocado to add creaminess and freshness. Serve hot for a comforting and delicious meal.

Notes

  • Use an instant-read thermometer to ensure chicken is cooked safely to 165°F for best results.
  • The fire roasted tomatoes are optional and can add extra depth to the filling if you prefer a chunkier texture.
  • Feel free to substitute the butter with olive oil for a dairy-free option.
  • Leftovers store well in the refrigerator for 3-4 days and can be reheated in the oven or microwave.
  • Add jalapeños or hot sauce if you prefer spicier flavor.
  • Serve with a side of guacamole or sour cream to complement the flavors.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 30-40 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Tex-Mex

Find it online: https://monicarecipes.com/hearty-chicken-salsa-casserole-with-cheddar-and-monterey-jack-recipe/