Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Salsa Chicken Casserole with Black Beans and Cheddar Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 9 reviews

This flavorful Salsa Chicken recipe features tender chicken breasts seasoned with taco spices, layered with black beans and chunky salsa, then baked under a blanket of melted cheddar cheese. Perfect for an easy weeknight dinner, it is served with fresh cilantro, tortillas, lime wedges, and sour cream for a delicious Tex-Mex inspired meal.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 4 boneless, skinless chicken breasts
  • 1 packet taco seasoning
  • 2 tbsp olive oil

Salsa and Beans

  • 30 oz chunky red salsa (divided)
  • 15 oz can black beans, drained and rinsed

Toppings and Sides

  • 2 cups shredded cheddar cheese
  • Chopped cilantro, for garnish
  • Tortillas, for serving
  • Sour cream, for serving
  • Lime wedges, for serving

Instructions

  1. Preheat the oven: Set your oven temperature to 375°F (190°C) to prepare for baking the salsa chicken casserole.
  2. Prepare the chicken: Trim any excess fat from the chicken breasts. Rub the taco seasoning evenly over all sides of the chicken to ensure maximum flavor.
  3. Brown the chicken: Heat olive oil in a large pan over medium-high heat. When the oil is hot and shimmering, add the seasoned chicken breasts. Brown them for about 1 to 1 ½ minutes per side to develop a flavorful crust. Remove the chicken from the pan and set aside.
  4. Layer the casserole base: Pour half of the salsa into a 9×13-inch casserole dish and spread it evenly to coat the bottom. Sprinkle the drained and rinsed black beans uniformly over the salsa.
  5. Assemble the casserole: Place the browned chicken breasts on top of the black bean layer. Pour the remaining salsa evenly over the chicken, then top the entire dish with shredded cheddar cheese.
  6. Bake covered: Cover the casserole dish tightly with foil and bake in the preheated oven for 25 minutes. This helps the chicken cook fully and allows flavors to meld.
  7. Bake uncovered: Remove the foil and continue baking for another 10 to 15 minutes, or until the cheese is melted, bubbly, and golden around the edges.
  8. Rest the casserole: Take the dish out of the oven and let it rest for 5 minutes to allow the juices to redistribute and the dish to set slightly.
  9. Garnish and serve: Sprinkle chopped cilantro over the top, and serve the salsa chicken with warm tortillas, sour cream, and lime wedges for a complete meal.

Notes

  • You can substitute cheddar cheese with Monterey Jack or a Mexican cheese blend for variation.
  • For extra heat, add some chopped jalapeños to the salsa or on top before baking.
  • Use canned black beans for convenience but rinse them well to reduce sodium.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This dish pairs well with a side of Mexican rice or a simple green salad.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://dishiary.com/salsa-chicken-casserole-with-black-beans-and-cheddar-recipe/