Cheesy Salsa Chicken Bake

Janice Bartholome


This is a super-easy, delicious dish to bake just before you leave for a potluck. Wrap your cake dish in foil and a big beach towel, and it will stay hot enough to be good for quite awhile. It’s even good when it cools off.

For a main dish at home, pair it with a dish of Spanish rice or pinto beans and a salad, and you have a quick, satisfying meal for a big family. For a smaller family, use four boneless, skinless chicken breasts in an 8x8 baking dish and cut down on the rest of the ingredients. The baking time is a little longer for the bigger pieces of chicken, maybe 25-30 minutes.

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15 Min


25 Min


1 ½-2 lb
fresh or thawed boneless, skinless chicken tenders, cut into smaller pieces
1 24-oz. jar(s)
very chunky salsa, as spicy (or mild) as you like (this is actually a little skimpy, 30 oz. would cover the chicken better.)
1-2 c
shredded mexican blend cheese (or use plain cheddar or your preference )
1 c
chopped green onions, including tops
½-1 c
sour cream (optional)

Directions Step-By-Step

Preheat oven to 350 degrees.

Spray a 9x13 cake dish with cooking spray. (I used a disposable aluminum pan, but I doubled them—nested two and baked them on a baking sheet for stability. This way, I don’t have to worry about retrieving a dirty cake dish to bring home.
Spread chicken pieces evenly in bottom of cake dish.
Pour salsa over chicken.
Bake uncovered about 20 minutes. Check for doneness.

When chicken is done, remove dish from oven and sprinkle cheese over top of salsa. Sprinkle green onion over cheese, reserving a little for garnish.
Return to oven and bake until cheese is melted and bubbly.
Top with dollops of sour cream just before serving, if desired, and a sprinkle of fresh chopped green onion for color.

About this Recipe

Course/Dish: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy