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A plate with an omelette topped with sauce and chopped green onions, a mound of white rice with sauce, and a tofu puff also garnished with sauce and green onions. A baking dish with more food is in the background.

Easy Creamy Baked Salsa Chicken

The BEST easy creamy salsa chicken breast dinner, in just a few easy steps! Fill the base of the baking dish with your sauces and flavor makers, season the chicken breast, and top it with salsa and cheese! At the end of this recipe not only will you have the creasiest flavorful bite, but the sauce at the bottom of the pan is going to make the best sauce for your rice and beans!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6 people

Ingredients
  

Instructions
 

Prep the Chicken

  • Preheat your oven to 400°F.
  • Butterfly the chicken breasts so you have four thinner pieces. Place them in a bowl and sprinkle the taco seasoning over the chicken. Mix well so the seasoning coats all sides.
  • Set aside.

Make the Sauce Base

  • In a 9x13 baking dish, add:
  • the enchilada sauce
  • green chilies
  • minced red onion
  • Stir everything together directly in the pan.

Add the Refried Beans

  • Using a small cookie scoop or spoon, drop small scoops of refried beans evenly across the sauce mixture.
  • You’ll use about half the can (8 ounces).

Add the Chicken

  • Lay the seasoned chicken breasts evenly across the pan over the sauce mixture.

Add the Cream Cheese

  • Take the cream cheese and crumble small pieces over each piece of chicken (about 1 ounce per chicken breast).
  • You can spread it if softened, but crumbling works just fine.

Add the First Layer of Cheese

  • Sprinkle about 1 tablespoon of shredded Colby cheese over each chicken breast.

Add the Salsa

  • Pour the entire jar of chunky salsa evenly over the chicken.

Add Remaining Cheese

  • Top everything with the remaining shredded Colby cheese.
  • Sprinkle green onions on top if desired.

Bake

  • Lightly spray a sheet of foil with cooking spray and loosely tent the baking dish.
  • Bake at 400°F for 30 minutes.
  • Remove the foil and bake an additional 5 minutes, until the cheese is bubbly and melted.

Serve

  • Remove the chicken from the pan.
  • Stir cooked rice into the creamy enchilada sauce mixture in the bottom of the pan and serve the chicken over the rice.
  • Warm the remaining refried beans and serve them on the side for the perfect Tex-Mex dinner.
Keyword Easy Creamy Baked Salsa Chicken
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