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This Salsa Chicken has layers of cream cheese, refried beans, salsa, and seasoned chicken topped with melted cheese. It’s baked casserole-style and is easy to make ahead of time and customize with your favorite toppings!
Try this with my homemade salsa and guacamole.
Salsa Chicken
I have a pretty big collection of chicken recipes on my site, but this salsa chicken is one of my husband’s all-time favorites. I’m pretty sure that your family will love it just as much!
What I have here is the most basic version (although don’t be fooled, there are layers of cream cheese and refried beans underneath that delicious salsa)!
It’s fun to top this off with black beans, diced avocado, crunchy Fritos or Doritos, shredded lettuce, black olives, or sour cream!
How to Make It
See recipe card at bottom of post for full ingredient quantities and full instructions.
Slice the chicken into 2-3 thinner slices and pound to 1/2-inch thick. Season with taco seasoning. Sear in olive oil for 3-4 minutes per side, until a golden crust has developed. Set aside.
Spread cream cheese on the bottom of a baking dish.
Spread refried beans over the layer of cream cheese, then spread an even layer of salsa. Add the seared chicken.
Top with cheese. Cover and bake for 15 minutes. Remove cover and bake for an additional 10 minutes, then serve.
What to Add to Salsa Chicken
- Sour Cream, Black Beans, Black Olives, Corn, Diced Avocado, Guacamole, Queso, Cowboy Caviar, Shredded Lettuce, Fritos, Doritos, and be sure to serve with a side of rice!
Make-Ahead Method
- This casserole can be assembled up to 2 days ahead of time. The liquid from the salsa will actually soften up the refried bean layer, making it velvety smooth and even more flavorful.
- Let it sit out for 30 minutes prior to baking, then bake as outlined.
Pro Tips
- Shred the cheese from a block instead of using packaged shredded cheese if possible, it will melt and taste much better. I use a combination of Cracker Barrel Yellow Cheddar and Cabot Monterey Jack Cheese.
- Any kind of salsa works great for this recipe, I actually like this super affordable and easy to find Pace salsa. You can also make my homemade salsa recipe.
- I use Philadelphia cream cheese and Old El Paso Refried Beans for this recipe as well.
Storage
- Store in the refrigerator for up to 3 days.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great.
- Kitchen Tongs– makes it easy to handle the chicken when searing.
- My Favorite Chef Knife
- Meat Tenderizer
Try These Next
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- Chicken Noodle Stir Fry
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- The Best Meat Sauce
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- Stuffed Shells
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- Tomato Chicken
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- Shrimp Fra Diavolo
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- Cajun Shrimp
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Salsa Chicken
Ingredients
- 2 large boneless/skinless chicken breast, about 1 ¾ lbs.
- 1 oz. packet Taco Seasoning
- 2 tablespoons olive oil
- 8 oz. cream cheese, at room temperature
- 16 oz. Refried Beans
- 16 oz. Salsa, equal to 2 cups
- 3/4 cups cheddar cheese, shredded
- 3/4 cups Monterey Jack cheese, shredded
- Fresh Parsley or Cilantro, to garnish
Instructions
- Preheat oven to 375°.
- Slice the chicken in half lengthwise to create 2-3 thinner slices. Place in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
- Season each side with taco seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 3-4 minutes per side, until a golden crust has developed. Set aside.
- Spread the softened cream cheese in an even layer on the bottom of a 9 x 13 inch baking dish. (You can also use a round 12-inch baking dish.)
- Spread the refried beans on top, then add the salsa, followed by the chicken.
- Add the cheese on top of the chicken. Cover and bake for 15 minutes.
- Remove the cover and bake for an additional 10 minutes.
- Garnish with cilantro and serve!
Notes
- Shred the cheese from a block instead of using packaged shredded cheese if possible, it will melt and taste much better. I use a combination of Cracker Barrel Yellow Cheddar and Cabot Monterey Jack Cheese.
- Any kind of salsa works great for this recipe, I actually like this super affordable and easy to find Pace salsa. You can also make my homemade salsa recipe.
- I use Philadelphia cream cheese and Old El Paso Refried Beans for this recipe as well.
Storage
- Store in the refrigerator for up to 3 days.
Nutritional Facts are per serving. There are 4 servings in this recipe. Note that the nutritional information shared is an estimate.
I love this recipe it was super easy and so flavorful. My kids enjoyed it I have three girls and my youngest is four and she’s a picky eater,she asked for seconds and ate the leftovers the following day. We also served it 3 different ways over jasmine rice, with tortillas chips and on flour tortillas it was absolutely delicious every way my favorite was with the rice the kids liked it as nachos. I will definitely make this at least once a month. Thanks Stephanie!
I’m so happy this was a hit! Great idea serving it 3 different ways!❤️ Always a victory when even the picky eaters ask for seconds. Thanks so much for taking the time to comment!
Great recipes
So good love it!
I’m so happy to hear that Lydia! Thank you so much!!
So good. Excellent recipe!
Thanks so much Michele! Glad to hear you like it! Thanks so much for taking the time to leave a review 😃
This recipe will be one of my new favorites! All my children loved it! I wanted to continue our taco Tuesday’s but was getting tired of just plain ol tacos. It’s simple, cheap, and everyone in my house loved it! Thanks for sharing your recipe!
You’re very welcome Amanda! I’m so happy the kids loved it! Kid friendly meals are the best. Thanks so much for taking the time to comment!😍
Excellent recipe!! Made for dinner with rice. The family loved it. Now I just made as dip to take to picnic. serving with nacho chips!! Can’t wait to dig in!
That’s such a cool idea! I love your creativity. Thanks so much for taking the time to comment!❤️
Delicious!!!! I did NOT pre cook the chicken and I wished I would have. Next time I will cut or shred the chicken. I added green chili’s. The flavors were amazing and will definitely make again!
Thanks so much for taking the time to leave a review Melissa! I’m so happy you enjoyed the Salsa Chicken!😃 Sometimes I add green chili’s as well since my husband like a little heat!
This was absolutely delicious! The cream cheese melting into the refried beans…..COME ON! We couldn’t get enough! Food coma for sure!
Browned the chicken first….Mmmmmmmmm!
Thanks so much for the awesome review Felicia! So happy to hear you liked it so much. I go into food comas hard core! I think I get a little to excited and stuff my face too much lol!🤭
Can this be made in the morning and baked for dinner?
Thanks!
Ho Robin! Yes- This can be assembled up to 2 days ahead of time. The liquid from the salsa will actually soften up the refried bean layer, making it velvety smooth and even more flavorful.
Made this for dinner, had it over white rice. The next day I cut up the leftover chicken and had tacos. So, so good! This will be in my Mexican rotation. I did brown the chicken first and used the whole can of beans. Fantastic and easy recipe!
Hi Sue, so glad you liked it! Smart idea turning it into two meals, I love when I can do that as well!😀😀😀
This was delicious! I did a few things different but still the same concept. I use my homemade taco seasoning and used boneless skinless chicken thighs that I grilled outside then cut up in large dices. I had my own black beans and refried beans that I have been wanting to use up out of the freezer. Fresh corn off the cob. I made some baked potatoes since I was not in the mood for rice and put the casserole over the potato! Will definitely be making this again! Thank you for sharing!
That sounds great with all your adjustments! Glad you enjoyed it, thanks so much for the review!😀