Quick and Easy Mexican Chicken

Quick and Easy Mexican Chicken


"An easy entree with Mexican flair! Serve over rice or buttered noodles."


40 m servings 264 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 35.4 g
  • 71%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 641 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
  3. Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 637 Ratings


Okay. So, when I read the other reviews, I thought that I might be able to make it less bland and cut back on the salt. I made a batch of the Taco Seasoning 1 (cut back a little on the chili se...

Five stars for a "quick and easy" dish. I'd say there's a big payoff with this recipe for something that's so simple to throw together! Browning the chicken in a skillet before finishing in the ...

Quick, easy and great! I didn't bother browning the chicken before baking, just used thawed tenders and sprinkled them with cumin, pepper and minced garlic before adding the salsa and cheese. ...

Yum - this was so good. I cut my chicken in strips and put in bowl and mixed together 2 cloves of garlic, salt, pepper and Pampered Chef's Southwestern Seasoning. I then seared the chicken in ...

Simple, quick, and delicious! I had my doubts with so few ingredients, but it was worth the try. I needed something easy for a late night supper for me and my husband. I used two chicken brea...

This recipe is wonderful - I've made it a few times now and we always enjoy it. I use a salsa that has beans and corn in it and the same quantities of salsa and cheese as the recipe calls for, ...

This is truly quick, easy and very good. I used thick sliced pepper jack cheese instead of the shredded cheddar and it worked out very well. I served it with spanish rice and sliced avacado. I u...

I made this for dinner tonight. Although the flavor was good and the chicken was moist inside, I didn't care for the texture of the outside of the skinless chicken breasts. Under the salsa and...

An excellent recipe I serve over brown rice cooked with chicken boullion. If I don't have a lot of time to fuss in the kitchen, I slice each chicken breast in half width-wise, sprinkle with cum...