Prep: 15 Mins Cook: 25 Mins
Bring the flavors of old Mexico into your home with this flavorful chicken casserole. Warm up some tortillas, cook some rice and you'll be ready to say OLE!!!.

Southwestern Baked Chicken Breasts


  • 4 (4-6 oz.) fresh boneless, skinless chicken breasts
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 2 cups ORTEGA Salsa - Thick & Chunky (Medium)
  • 1 bunch fresh cilantro, chopped


Heat oven to 400°F.

Rinse chicken breasts under cool water and pat dry. Season with cumin, chili powder, salt and pepper.

Heat oil in a large skillet over medium-high heat. Add chicken and brown lightly on both sides, about 2 minutes per side.

Transfer chicken to a medium baking dish. Pour salsa over chicken, cover, and bake until chicken is almost done*, about 15 minutes. Uncover and continue to bake for 5 more minutes or until bubbly. Garnish with cilantro to serve.

Chicken Test for Doneness (per Washington Fryer Commission)

No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180 degrees, and boneless chicken should be cooked to 165°F.

Other indicators for doneness include:
A fork or toothpick can be inserted with ease.
The juices should be clear, not pink.
Bone joints move easily.

Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.