We are still in the Cinco de Mayo mode. This recipe could not be easier or more versatile. You can use any kind of salsa you like, hot, medium, mild, salsa verde, or even Pico de Gallo. You can use a variety of cheeses or stick with just one. If you prefer, used boneless chicken thighs, which is normally used in Mexican cooking because the thighs have much more flavor and do not dry out as easily as the breasts do. This is great with black beans and or rice. Don't forget the chips and guacamole!
Ingredients:
4 boneless skinless chicken breast halves
4 -5 teaspoons taco seasoning mix
1 cup salsa
1 -1 1/2 cup shredded cheddar cheese
2 tablespoons sour cream (optional)
Directions:
1 Preheat oven to 375 degrees F (190 degrees C).
2 Place chicken breasts in a lightly greased 9×13 inch baking dish.
3 Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
4 Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
5 Sprinkle chicken evenly with cheese, and continue baking for an
additional 3 to 5 minutes, or until cheese is melted and bubbly.
6 Top with sour cream if desired, and serve.
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