This salsa chicken has layers of cream cheese, refried beans, salsa, and seasoned chicken topped with melted cheese. It’s casserole-baked and easy to prepare ahead of time and customize with your favorite toppings!
Try it with my homemade salsa and guacamole.
Chicken With Sauce
I have a fairly large collection of chicken recipes on my site, but this one sauce chicken is an all time favorite of my husband. I’m pretty sure your family will love it as well!
What I have here is the simpler version (although don’t be fooled, there are layers of cream cheese and refried beans underneath that delicious sauce)!
It’s fun to complete all of this black beans, diced avocado, crispy Fritos or Doritos, grated lettuce, black olives or sour cream!
How to do it
See the recipe card at the bottom of the post for full ingredient quantities and for the full Instructions.
Cut the chicken into 2-3 thinner slices and beat 1/2 inch thick. Drizzle with the taco dressing. Brown in olive oil for 3-4 minutes on each side, until a golden crust has formed. Set aside.
Spread the cream cheese on the bottom of a pan.
Spread the refried beans on the cream cheese layer, then spread an even layer of sauce. Add the seared chicken.
Top with the cheese. Cover and bake for 15 minutes. Remove the lid and cook for another 10 minutes, then serve.
What to add to the chicken sauce
- Sour Cream, Black Beans, Black Olives, Corn, Diced Avocado, Guacamole, Queso, Cowboy Caviar, Grated Lettuce, Fritos, Doritos, and make sure you evenings with a side of Rice!
Advance method
- This casserole can be assembled up to 2 days ahead of time. The liquid from the sauce will actually soften the refried bean layer, making it velvety and even tastier.
- Leave to rest for 30 minutes before cookingthen cook as indicated.
Tips for professionals
storage
- Store in refrigerator for up to Three days.
Tools for this recipe
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This sauce chicken recipe is easy to cook in a saucepan and serve with rice. It has layers of cream cheese, refried beans, salsa, and melted cheese!
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Preheat the oven a 375 °.
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Cut the chicken in half lengthwise to make 2-3 thinner slices. Place in a gallon freezer bag (or between a saran wrap) and use the textured side of a meat tenderizer pound to ½ inch thick. Dry completely.
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Drizzle each side with the taco dressing.
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Heat the olive oil in a large skillet over medium-high heat. Brown the chicken in batches 3-4 minutes per side, until a golden crust has formed. Set aside.
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Spread the softened cream cheese in an even layer on the bottom of a 9 x 13 inch pan. (You can also use a 12-inch round pan.)
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Place the refried beans on top, then add the sauce, followed by chicken.
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Add the cheese over the chicken. Cover and cook for 15 minutes.
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Remove the lid and cook for further 10 minutes.
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Garnish with cilantro and serve!
storage
- Store in refrigerator for up to Three days.
Nutritional Facts they are per serving. There are 4 servings in this recipe. Note that the shared nutrition information is an estimate.
Calories: 551kcal, Carbohydrates: 28g, Protein: 32g, Fat: 35g, Saturated fats: 20g, Polyunsaturated fats: 2g, Monounsaturated fat: 9g, trans fat: 1g, Cholesterol: 133mg, Sodium: 2477mg, Potassium: 610mg, Fiber: 8g, Sugar: 11g, Vitamin A: 2457IU, C vitamin: 6mg, Soccer: 435mg, Iron: 2mg
