Santa Fe Baked Chicken Recipe

Very delicious! Served on a bed on white rice. Timing was wrong though. Had to bake at 400°C instead, but I was blown away by how delicious it tasted despite the the quick and easy ingredients. Definitely a go-to know. Super cheap too

Subbed beef instead of chicken (just didn't have chicken on hand at the time). Subbed taco seasoning for all-purpose sazón - everything else left the same. Super delish.

Delicious AND healthy?! Simply beautiful. I'l definitely be making this as one of my rotating mwal preps! The instructions were great as is.

Cook time is incorrect upped to 400 baked 20 additional minutes

This recipe is.for 8 servings but keep in mind each serving is half a piece of chicken. It worked well for my 4 that split a piece but may not be enough for all adults. Glad I made some white rice then cut up the chicken to put in the rice with the veggies and juice. Next time I think I'll try yellow or Mexican rice with it.

Amazing amazing amazing

One of my favorites!!!

This was great and the 2nd time we had it. My spouse and I are on WW and minus the sour cream and a little less cheese this dish was 2 points! We even had leftovers for lunch!!

Pretty much made per the recipe, used a whole jar of a salsa we liked and added the green chiles at the very start. Came out perfect. Highly recommend!

We liked this recipe and added fajita sized onion and green pepper strips. One note- the chicken wouldn't cook with the aluminum foil... We removed it and then everything cooked through just fine.

I didn't get a photo, but it made leftovers, and it was still really moist and just as good the next day.

Sooooo good! Cooked uncovered, put cheese on for last 5 minutes. Used jalapenos.

Love this recipe. Made it with a whole bag of frozen corn. Swapped the salsa for 2 cans of Rotel tomatoes with green chilies. Could also just use diced tomatoes because we prefer more chunky tomatoes. This is great reheated as leftovers later in the week. Served it with rice.

Do not cover, it'll be to wet. Chili peppers on the side if you don't like heat.

This was delicious! I doubled the recipe and froze each portion in individual containers. It reheated very well!

Kids said they liked it. We chose not to add the beans to the dish since none of them are crazy about black beans. We cooked chicken thighs and then leftover fajita chicken meat when it was time to add the cheese. Consensus was that chicken should be shredded instead of cut into pieces for a more even consistency.

This was good just the way the recipe called for. I might try a chili sauce instead of the cheese or maybe both! This was easy to make.

As others have said the juices of the chicken will make it really wet, maybe cooking uncovered will help. Aside from that it was very tasty, I used medium salsa for more of a kick.

So delicious! Wouldn't change a thing except I took another reviewer's advice and didn't cover it while baking.

Came out okay

Was really good. Will make again but uncovered. There was too much juice from chicken.

I added taco seasoning to the beans/ salsa/ corn mixture in the pan as well as on the chicken. I cut the chicken breast into tender-sized strips and reduced the cooking time to 30 minutes. Next time, I would use more cheese, but that's personal preference. Also, I think fire roasted corn would be delicious.

I added some black olives

Very nice we added mushrooms and had it with couscous and peas, will add less coriander next time, but that's just personal preference.

Made as directed. Served with cilantro-lime brown rice. Easy weekday meal.

Delicious made mine with cajun seasoning as I had some in my cupboard and some roasted vegetables tasted great

I started with sauteed onions and garlic. I seared the chicken breast in the same skillet. Removed the chicken, and also added 1 can of Rotel tomatoes and some green chiles to the pan, brought it up to a boil, added breasts and put lid on skillet. Cooked all for 25 minutes, then topped with green chiles and Sharp cheddar cheese! DELICIOUS!!!

Added garlic to the beans/ corn mix and added Adobo seasoning to the chicken. Cooked at 400° for 45 min. Delicious, definitely a make again in our house.

Added extra taco seasoning in the beans as well. 2 tins of 3 bean mix, 1 tin of corn, 1 tin of salsa

Yumyumyum

It was good but it took longer than 40 minutes for my chicken to cook almost took 2 hours so I'm not sure what oven they used

Delish

It was good, from what i could see from some pics and the instructions it would be too wet so drained the corn, black beans also added some home made beans with a thick Mollases sauce. Didn't add the salsa to limit the excess liquid. Skipped the taco seasoning and instead made my Memphis BBQ rib rub for the chicken. Cooked for 45mins same temp but dumped the tin foil after 25 mins to avoid more liquid. Came out really good, not too much liquid which is good. Best part im ripping some seriously sour farts now and I love it.

Little more flavor

It was so good and hearty! I skipped on the green chilies. But I will say, next time I just might go lighter on the taco seasoning for my toddlers. Other than that, they still ate it 😋

I used pork chops instead of chicken but still turned out fantastic

This was a good recipe. Of course,. I didn't have canned green chili's but had fresh. I sliced the peppers thin putting on top of the chicken as it baked. Used fire-roasted tomatoes instead of salsa. Yes, we will do it again. I halved the recipe and still had leftovers. I made a soup from them. Yummy.

Wow! We thoroughly enjoyed this dish. I only made half the recipe but made some changes. I used a chipotle salsa, did not add the chilies, and used regular cheddar instead of a texmex blend. I also cooked the whole thing over a bed of cooked multigrain rice mix (also baked in the same casserole dish before adding the salsa mix and chicken). If you like a little heat, you will not be disappointed.

Nice flavor quick and easy to throw together

I honestly would not have enjoyed it if it wasn't for the type of salsa or salsa in general. I don't know what I would have done differently. It looked appetizing!

I don't think I've ever had chicken this good. It was amazing

We're not big on real hot stuff so we left out the chilis. We both loved it. Will definitely make again.

Added cream to beans and corn to make luscious sauce

My family loved it, and so did i

I used chicken thighs, shredded the thighs when it was done and served over mexican rice. Cooked for about 1.25 hours Very tasty dish

Very good. Definitely need to cook for a little while. Add two taco packets of seasoning one for the chicken and one for the mix

Definitely needed longer cooking time for the chicken. Ar least another 20m with heat pushed up to 400. Would use some fresh tomatoes in it next time to up the flavour.

Definitely fillet the chicken, I had to add 20 minutes to the cook time to get the chicken temperature safe. I might also shred the chicken after cooking and use in burritos or tacos.

This was a great dinner! Don’t think there was a black bean left on any plate in the house. I served alongside some cilantro lime rice, and I will say the author isn’t kidding when they suggest you get any excess liquids out of your rinsed beans and salsa. The chicken makes enough of its own juice, so ends up being a bit much if you don’t strain well. I’ll drain better next time, but hot damn I’m full with a happy belly.

Tasty & quick one dish meal. I made it as Deconstructed Chicken Nachos served with homemade 'nachos'- wraps cut into triangles & flash fried & sprinkled with himalayan pink salt- served with creme fraiche & extra sliced jalapeños to personal taste. Everyone loved it (8 person family- 50 to 5 years) & it was so nice & easy. Will make it again. Made in Wales, UK- subbed with what I had in- kidney beans, tin tomatoes with chicken stock cube & garlic, fajita seasoning & fresh parsley.

I accidentally dumped the chiles in and it came out great. I'll probably do that next time too. Nothing better than dumping a bunch of cans in a pan and throwing some raw meat and seasoning in it then putting it in the oven. I used chicken thighs 30mins 425f came out super tender. Used chips for the veg. Definitely adding this to my regular rotation. Almost easier than a frozen pizza but definitely healthier.

Very yummy dish, I always substitute and tweek recipes to our taste but this is a great dish!!

Super easy to make. I didn’t have enough salsa, so I add a can of fire roasted tomatoes. This may have added a bit too much liquid. No problem though. I added a spicy taco seasoning and it came out very tasty. I plan to make this again.

I added cherry tomatoes with the chilies. Everyone loved this.

9 / 10

Delicious! I had to cook it for an extra 10 minutes. All the family enjoyed it!

Added about a 1/4 cup instant rice to dish, didn't drain the salsa. Really good and easy, will be a go to

This was good, but depends on the salsa for spiciness and flavour, so you have to be careful which one you use. It is a complete meal in one dish, and very easy to make. Daughter and I approved, husband wasn't a big fan.

We enjoyed it- thought it could be more saucy, so will change that up next time.

We shredded the chicken and ate it as a dip with tortilla chips!!

This was pretty good!

Very tasty and plenty of sauce. Served with nachos. Recommend slicing the breast up to make sure it cooks through.

This will be a new favorite in our house. It was easy to make and most of the ingredients are those that we typically have on hand, or a variation of them. I had some fresh pablano peppers and fresh Jalapeños, so I used those for the chilies. I had a salsa Verde and used that instead of red salsa. I served it with lime & cilantro rice and it was delicious! I did cut my chicken in half (thickness), so it would cook faster, then set my oven to 375 for 35 min the chicken was still pink when I checked it, so I turned it up to 400, then went another 15mins.

Prep was super easy. Cook time was right on, 37 minutes for the chicken pieces I used. With 5 kids, my choice of salsa and taco seasoning made it too spicy. Be cautious on that depending on your audience. Lastly, I brought tortilla chips to the table and those were awesome with the "dip". Overall, awesome dish!

I made the recipe as written but only used 2 chicken breasts and 1/2 the cheese and chiles. I served it over rice and it was delish. I mixed the remaining corn, beans and rice together and will freeze them for another go ‘round. As soon as my husband finished eating, he said “That was good! You can make it again.”

YUM!!!! I used boneless skinless chicken thighs because I’m not a big fan of chicken breast, I added fresh garlic, garlic powder, onion powder, paprika & a dash of Dan o’s seasoning 10/10!!!!

Used 4 average sized chicken breasts & amounts which suggests serves 8. We ate between 4 people with addition of 125g Mexican style rice per person & 1/2 avocado ( plus sour cream as per recipe). Everyone enjoyed. Would say this was a good sized portion..

Good. Needed some flavor throughout the chicken. Was better the next day.

Make keto with no black bean, no corn. Serve with mexican style .cauliflower rice

Soo good! I added garlic and lemon juice

It was good and easy to make but i personally didn’t like the cilantro so if your not a fan of cilantro make it without it.

This was a huge success in our family!

I made it with chicken tenders and no cilantro. We loved it.

When I made this for my family, we ended up having quite a bit left over. The next day I reheated the chicken in a pan and cut it up into cubes. I put the chicken and then the salsa/corn/bean/cilantro mixture into a salad with some cucumbers, croutons, shredded cheese, and then everyone chose their dressing. It was delicious and an easy way to get two meals out of one night of cooking.

So yummy. Would Def spice the chicken a bit more and go a bit spicy next time, bur quick easy yummy meal.

I added queso cheese with other cheese and green Chiles, next time I am cutting the breast in half length wise, it took way too long to cook . I really hate it when a recipe lies about how long it takes to cook. Add an extra half hour at least..

I seasoned then pan seared the chicken until golden on both sides. I used a small can of green chiles and it was plenty. I baked at 375⁰ for 20 minutes, uncovered, added the cheese, cilantro and chiles and baked another 5 mins. Served with cilantro lime rice and sliced avocados.

Added cumin, garlic powder, and onion powder to the veggies and used the whole pack of taco seasoning.

Whole family enjoyed this one and it was super easy to make

Great easy recipe. Will make again. I made half the recipe for 2 people. That was the perfect portion. I added some green onion on top when serving it. And used blended cottage cheese instead of sour cream.

My family doesn’t like cilantro so left that out completely. I didn’t have any salsa on hand so I mixed the beans and corn with Rotel, and cooked a side of rice to go with it. It was a hit and I have a little bit left for leftovers tomorrow.

This was a great easy dinner! I would rate it a 7 out of 10 and will put it into my go-to rotation. To lower the calories we used low-fat cheese and greek plain yogurt instead of sour cream. I'm sure it would have been even better with the real stuff! 😎

My husband and kids loved this! Very easy, weeknight dinner! So delicious 😋

Made this last night for lunch today. It came out delicious and only added green onions to the recipe and made rice for the veggies to sit on. Family suggested it should have had tortillas with the meal. Otherwise, it's another meal to add to a list of regulars.

Instructions Preheat oven to 375 degrees and spray a 9″ x 13″ casserole dish with cooking spray. Trim chicken breasts and pat dry with paper towels. Season both sides with salt and pepper then sprinkle with taco seasoning. Add black beans, corn kernels, salsa and cilantro into casserole dish and mix until evenly combined. Place seasoned chicken breasts on top of veggies and cover dish with aluminum foil. Bake 35-40 minutes until chicken is cooked through then remove from oven and discard aluminum foil. Spoon green chilies over chicken and top with shredded cheese. Return to oven uncovered to melt cheese—approximately 5 minutes. Remove from oven, top with reserved chopped cilantro and serve chicken with veggie medley spooned over the top or on the side. Enjoy!

Add rice and some chicken broth in the casserole dish with the rest of the recipe and you have a full meal all in one.

Other than adding the cilantro, I made this dish exactly as written. It was really good, especially the next day. I'll definitely make this again.

Quick easy meal. I loved it. I altered the recipe a little. Instead of green chiles I used rotel. Served with guacamole instead of sour cream.

I did 4 servings and ended up using the whole can of corn and black beans...I love the extra! This was easy and yummy! Thanks!

Super yummy ! Great weekday dinner recipe; made this on stovetop instead of oven . Came out great for our family 😁

Fantastic!! I love how quick and easy this was to prepare! I'm a busy single mom working two jobs, so when I come from the office, it helps to have a dinner that I can throw together in under 15min and let it cook while I log in to my evening job. I paired this dish with shells and garlic parm sauce - it was amazing!! (Also topped the chicken with sliced black olives when I added the cheese.)

Absolutely delicious! Will definitely be making again.

Forgot the taco seasoning. Kids probably liked it better withouth anyways though.

Delicious!! We used thighs instead of breasts

Not bad. I think I used a different sized pan so my ratios were off. I think I added too much Chile and cilantro but otherwise not bad.

I left out the chilies because I have Gerd but it was good made rice to go with it

I put the chicken on the bottom to keep it moist till it was time to add the cheese and Chile's

Tasted great very flavorful and lowfat I would definitely make this dish again

I forgot the cilantro and did t do the green chilis because my daughter doesnt like spicy foods. And it was still delicious. We put it in the keeper file

It's delicious! Next time, though I think I'll add rice with it.

Delicious! Everyone loved it. Used chicken breast tenders and it cooked in 20 minutes, added the chilies and cheese and it was cooked perfect by the end. Served it with rice, sour cream, and avocado.

Easy recipe. I make my own taco seasoning so prep was a little longer but still very easy. I cut up my chicken breasts into thinner slices and liked all the chicken pieces covered in the seasoning. The chicken was so moist.

Chicken was dry but rest was good

Easy to make and delicious. Not too spicy as written but you can make it less so, then add spice to an individual serving. The vegetables were a little soupier than I expected but that could be fixed by cooking with the foil removed for part of the time. I cooked rice and spooned the veggies and liquid over the rice. Very good!

Pleasantly surprised, very nice milder Texmex approach.

Fan Favorite!!

Delicious will definitely make again

This was delicious! Seared off the chicken before adding to the baking dish, and added green onion and avocado to the garnishes... Served with gluten free cornbread

This was delicious! Made exactly according to directions. My husband isn’t a fan of black beans but he still liked it and took seconds! Will definitely make again, quick and very easy!

Enjoyed by the whole family, including our 3yr old (we added normal cheese to his and left out the chillies from his chicken). Served with air fryer chips, it was filling and there was enough left over for lunch the next day. It was also nice and easy after a long day at work. We'll definitely make it again!

Very good! I forgot to drain the salsa but besides that it turned out amazing

I made this recipe for dinner tonight. It was very good. My husband loved it and said it was a keeper. The chicken breasts I bought were huge so, I just cut them in half . I only used two breasts which created 4 portions when cut in half and we still had leftovers. I made some Mexican rice as a side dish and it was a complete dinner. Delicious!

Was good and family liked it. Husband prefers without cheese

I didn't have salsa, but Chopped up fresh cherry tomatoes 🍅 and onion. Next time I will definitely get salsa 💃

Absolutely delicious! Had to cook longer but still came out juicy and flavorful.

I didn't have green chiles so added more salsa with the cheese. And added some extra taco seasoning on the veggies. Very good. Will make again

I changed a few things with this recipe to save time. I cooked the chicken in a pan and diced it then heated the rest of the ingredients in the pan. Then put it all in the casserole with the green chilies and cheese on top for 5 minutes. Tasted great! Husband and 1.5 year old son loved it.

it was good my brother doesnt like spice tho so i only put chiles on half. i shredded the chicken and served with tortillas

So good 😋😋

It was good. The chicken was tender. We placed it over white rice with a dollop of sour cream. I also squeezed lime juice over mine.

Wonderful recipe. I did use the thinner chicken breast, but that was a mistake. I just wanted it to cook a little faster. The flavor profile was wonderful and I’ll be adding this to the rotation!

Would be good over rice.

Need to cook at 425° for 30 minutes. 325° for 40 minutes did not cook the chicken enough. But other than that, this is a GREAT meal!!!!

Added jalapeños

Very tasty! I used frozen corn, so my chicken took an hour to bake, but it was easy to put together. My husband doesn't like spice, so I used mild salsa and mild chiles.

Was quite good! I added extra corn and beans, shredded the chicken, and then put the mixture on tortilla shells. I added a bit of extra seasoning as well.

I made the recipe the way it was instructed except I cooked it in a Crock-Pot and shredded it at the end and put it over a bit of angel hair pasta overall very tasty.

Cut up chicken before cooking. Consider serving over Quinoa

Put more cilantro in it.

I use a can of fire-roasted tomatoes instead of salsa, then usually add a little dab of salsa and sour cream while eating. Delicious!! This is a go-to for us since we almost always have these ingredients on hand.

Delicious with some Spanish rice

Everyone gave this recipe a thumbs up. I did make a simple change by adding a package of pre-cooked quinoa and brown rice. It had great flavor and was super easy.

I didn't exactly follow the recipe...i used a can of "southwest style" pinto beans and added a diced fresh jalapeno and grape tomatoes. It was pretty good overall.

Pretty quick and easy. I just made the salsa from scratch which took some time.

This was great! Required longer cooking time but I made it in my pampered chef covered baker and the chicken came out juicy!

Soooo good I forgot to take a picture. I served it with cilantro lime rice. Chefs kiss

I made it with cubed chicken and made it into a wrap! It was so simple to make and very good! 🫶

Muy rico pero difícil de elaborar.

I butterflied the chicken breast, to make for move even and reduced cooking time. Might serve over quinoa next time.

Super easy meal. As others have said, it took longer than the specified time in the oven.

Pretty good. The kids liked it well enough for me to make it again. I like the idea of a previous reviewer to use cubed chicken next time.

Doesn't look as good as the preview photo, but made my family eat the leftovers! (And they NEVER do that!) It was easy to make. I left out the cilantro and chillies and added some taco seasoning into the beans, salsa, and corn. It gave the veggies so much flavor!

I think next time I will cut my chicken up into cubes, cook it the same then take it out and add the chilis and cheese all over the whole dish. That will cut down on the cook time, this cooked for an hour with the breasts whole.

Easy to make and very tasty

Very easy to make. Chicken stayed moist. I used Mexicana cheddar cheese slices on top of the chicken and it was really yummy

My chicken took a little longer to cook than in the recipe but it turned out great everyone loved it.

Would make 1.5 of the recipe for under chicken.

Flavorful and easy to make. I added Southwest Chipotle dressing on top for a bit of extra kick. Definitely took longer than the estimated 30-40 minutes in my oven.

This was delicious!! Gone before I could take a picture and I was blown away at how easy it was! I accompanied it with some cilantro lime rice *Chefs Kiss*

The chicken had to cook much longer than 40 minutes. I added an additional 30 minutes and then turned up the oven temperature because it was getting past the dinner hour. It tasted ok but I doubt I’d make it again.

Super easy just throw it in a pot and go. The flavors were great i put the sour cream in to cook with the dish not just serve. It was a good call. Will make it all the time.

This meal was good. I really wish that sides would be shared with recipes. There was so much chicken left over that I was able to use it in another meal and it gave that meal a nice southwestern twist. Overall, the chicken came out moist and everyone loved it. My toddlers felt it was too Spicy. Super easy to put together. Truly an effortless meal that tastes like effort.

The cook time was closer to an hour, but overall delicious recipe!

As suggested by another comment, I paired this dish with the Zatarain’s cilantro lime rice. I also squeezed a little lime juice and a splash of chicken broth on each chicken breast prior to baking. My husband said it was awesome! And my picky 5 year old liked as well!!

Delicious and easy!

Added rice and avocado! Great recipe!

This seems to not just be kid friendly but husband friendly. He keeps asking to make it again. Leftovers we're devoured within 24 hours. I served it with Zataran's Cilantro Lime Rice.

I halved the chickens and marinated before baking. I was making 4 servings so I used 2 tablespoons instead of teaspoons and used the whole can of beans and corn. I doubled the salsa and tripled the cheese. No additional salt needed. It was delicious!

I recommend adding some cream to the dish just to make more sauce. Also I cooked some rice while it was in the oven and the combination was amazing.

Absolutely loved this recipe. My hubby said it might be his new all time favorite!! Double everything. Subbed one can of corn for the black beans because we love black beans. Added Sadie's hot salsa to the mix. For the chicken, brined first in salt water and then marinated with Mccormick mojito lime marinade. (Brine and marinade process add about an hour prep, but makes 10000% difference, super easy and worth it) Served with a package of instant rice (Taco Rice)

Added a lot more spices as well as some sauted onion and jalepeno. I baked in my Dutch oven. I also made a Spanish rice with it. With the updates, was delish. Will make again

It took much longer for the chicken to cook thoroughly. Next time I would slice the chicken. I also added sour cream along with the cheese, I was worried ot would be too water and spicy.

Went the same route as most others and added more spices, but will definitely make again. Might uncover it a bit earlier next time to make it less liquidy.

Added some extra spice, and it turned out great! Will definitely be making it again.

For this recipe, I had to quadruple the amount of seasoning to give it flavor. If you add more seasoning, this is actually a very good recipe!! I placed the chicken and veggies over some Spanish rice, and it was a huge hit with my son and husband. This is an easy recipe with minimal clean up.

I doubled the amount of seasoning and it was still pretty weak. I found marinating the chicken helped, but the beans and corn were very meh. It was quick and easy though, so it was worth trying out. We didn't hate it, but probably won't be making it again.

It was really easy and if this is what I had on hand and needed to put something in the oven quick, I might make it again but overall it wasn't very good, pretty basic and bland.