Mexican Chicken

Easy, tasty meal with a kick to it. One of our favorites!


  • 3-4 boneless skinless chicken breasts or 1 pkg. of chicken tenders (fat trimmed)
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  • 1 (2 cup) bag shredded jack cheese or pepper jack cheese
  • 1 (16 oz.) jar medium picante sauce (use mild if using pepper jack)
  • 1/2 to 3/4 cup water
  • pot of hot cooked white rice


Preheat oven to 350 degrees F. Place uncooked chicken in the bottom of a 9 x 7 inch or similar size Pyrex dish. Cover chicken with the bag of shredded cheese. Pour the jar of picante sauce over the chicken and cheese evenly. Add water (I use the picante jar to get remaining sauce out).

Bake 1 hour uncovered.

Serve over rice. Yummy! :)

Servings: 4
Time:5 Minutes Preparation Time
1 Hours Cooking Time

By Andrea from New Albany, OH

Anonymous Flag
January 28, 20110 found this helpful

I've been experimenting with using spices along with the cheese and salsa but I truly like your simple idea of just using cheese and salsa! I am giving a thumbs up but I hope you don't mind if I suggest baking time only needs to be around 25 to 30 minutes for this amount of chicken 'parts' at 350 degrees. You'll have much more juicy and tender chicken breasts (or thighs, wings, etc) if you reduce the baking time. If this amount of time worries you just check with a meat thermometer at 25 minutes and as long as the chicken is 165 degrees you're good and safe to go. :-)

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January 28, 20110 found this helpful

Great idea! I took the idea and made some changes. I replaced the chicken with pork loin, then went ahead and used pepper jack cheese with a sauce of jalepeno peppers and tomatillos. mmmmm it was good. Thanks, at the end of the month, it's whatever is in the fridge.

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November 17, 2011 Flag
0 found this helpful
One of my favorites!


  • 6 thighs and 6 whole chicken breasts, cooked and boned
  • 1 pkg. flour tortillas
  • 1 lb. grated cheddar cheese
  • 2 large chopped onions
  • 1 can cream of mushroom soup
  • 2 cans cream of chicken soup
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  • 2 cans chopped green chilies
  • 2 cup milk
  • 16 oz. sour cream


Combine sauce ingredients, and add onions. Butter 9x13 inch casserole dish. Layer tortillas, chicken, cheese, and sauce. Cover and bake at 350 degrees F for 1 hour.

Servings: 8-12
Prep Time: 20 Minutes
Cooking Time: 60 Minutes

By Robin from Washington, IA

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January 27, 2011 Flag
0 found this helpful

This is an easy recipe that even a novice cook can make. It is my husband's favorite. The best part is it is inexpensive to make and has only 4 ingredients.


  • 4 single serving size boneless/skinless chicken breasts
  • 1 (16 oz) jar of salsa (I like Chi Chi's or your favorite brand)
  • 1 can black beans (drained and rinsed)
  • 1 pkg. (8 oz) shredded cheddar cheese


Brown the chicken breasts in a frying pan that has a lid in a small amount of oil.

After the chicken is brown, add the entire jar of salsa and the black beans.

Cover pan and let the chicken simmer until cooked through (should take about 10-15 minutes).

Turn off burner and put shredded cheddar cheese on top of the chicken and recover). Let sit till the cheese melts and serve.

You can serve with rice or whatever you choose.

My husband likes it just like it is and usually he eats most of it by himself.

Servings: 4
Time:2 Minutes Preparation Time
20 Minutes Cooking Time

By blazincopper from Blue Bell, PA


Mexican Chicken

This recipe is excellent. I found the exact recipe in a Kraft magazine. I also add corn. Yum! (02/28/2010)

By JennyJo

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February 23, 2010 Flag
0 found this helpful

Boil 1 chicken, remove meat from bones and dice. Saute one medium size onion (chopped) and one green pepper (chopped).

Mix together:

  • 2 cans cream of mushroom soup
  • 2 cans cream of chicken soup
  • 1 can Rotel tomatoes and chilies, diced


  • 1 large bag Doritos chips (Nacho cheese) crushed, about 9 or 10 oz.
  • 1 cup grated cheddar cheese.

Mix everything together and put in 9x13 inch pan. Bake about 25 minutes at 350 degrees F.

By Jean from Kansas City, MO


Mexican Chicken

This was so delicious. Reheated perfectly. (01/30/2007)

By edie

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