Chicken Cotija

Chicken Cotija

9 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Recipe by  Jen

“A Mexican spin on Chicken Parmesan!”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Spray a glass baking dish with vegetable cooking spray.
  2. Season chicken with salt and pepper. Heat oil in a saute pan over medium-high heat; brown chicken on both sides. Place chicken in prepared baking dish. Mix together the tomato sauce and taco seasoning in a small bowl. Pour over chicken breasts. Sprinkle cheeses evenly over top.
  3. Bake in preheated oven until chicken has fully cooked and cheese has browned, 20 to 30 minutes.

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Reviews (9)

Rate This Recipe


Absolutely great! We like moist chicken and this one is! And the taste is not like any other chicken I've ever had.....very good. Thanks.



Did not have any cotija cheese, so substituted a hard dry cheese that I had on hand. Forgot to put the shredded monterey jack on and it was still very good. Will keep in my favorites file!



4.5 Stars: This was different and very good. I served with the broken pasta found in the Hispanic section. My husband suggested a rice/pasta mix for a little more texture. All in all, a surprisingly good (and easy) dish.

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Amount Per Serving (4 total)

  • Calories
  • 325 cal
  • 16%
  • Fat
  • 14.3 g
  • 22%
  • Carbs
  • 11.8 g
  • 4%
  • Protein
  • 35.7 g
  • 71%
  • Cholesterol
  • 98 mg
  • 33%
  • Sodium
  • 1524 mg
  • 61%

Based on a 2,000 calorie diet



previous recipe:

Bob's Mexican Stuffed Chicken


next recipe:

Broccoli Chicken Casserole IV