Randy Mayor; Jan Gautro
4 servings

Personalize this chicken recipe by using your favorite tomato-based salsa. Or try a fruit salsa such as peach, cranberry, or pineapple. Serve over white rice.

How to Make It

Step 1

Preheat oven to 475°.

Step 2

Combine chicken and seasoning in a medium bowl, tossing to coat. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook for 4 minutes or until browned, stirring occasionally. Arrange chicken in an 8-inch square baking dish coated with cooking spray; top with salsa, cheese, and chiles. Bake at 475° for 8 minutes or until chicken is done and cheese is melted. Top each serving with 1 tablespoon sour cream and 1 1/2 teaspoons olives.

Ratings & Reviews

leon206's Review

October 15, 2013
You can also make this in a crockpot/slow cooker and then shred if you like and serve with tortillas, rice or anything.

ORTrek's Review

October 03, 2012
This was really good. There was a lot of flavor without any one flavor being too overpowering. Very easy to make. I would cut the step of mixing the taco seasoning with the chicken in a bowl...just a waste of a bowl, it can be done in the frying pan. It's funny how many people left out olives...I did as well, no one here likes them. :)

dmrobinson's Review

May 05, 2012
Quick and so delicious! I made it for the first time tonight and my husband just raved about it. We are both trying to lose weight, and it is challenging to find something so tasty and yet only 207 calories per serving. I made the dish as stated, but also added fresh diced tomato and cilantro after baking. Two thumbs up!!!

pooter's Review

August 20, 2011
This came out sooooo good. I was surprised it came out as good as it did considering some of the 3 star ratings, I wasn't expecting it to taste this good. It was so good that when we were done eating I cooked some more for the next day. The only change I did was I excluded the olives. Don't like olives in my food. I like 'em on the side with a deli sandwich like a pickle. I added more green chili peppers and also had it with some tortillos along with Spanish Rice. Very tasty.

dabears4's Review

May 02, 2011

jdedzany's Review

April 17, 2011
Easy, go-to chicken dish. From prep to plate, around 25 minutes. I omitted the olives because no one in my family eats them and the second time I made this using chunky mango salsa. Delicious!!

PamN22's Review

September 30, 2010
Very easy and tasty. Great quick weeknight meal.

Run4Cupcakes's Review

September 07, 2010
Pretty easy and good. I made the whole thing in a saute pan to try and save on dishwashing later on -- worked pretty well, but ended up mixing in the cheese to melt rather than melting it on top.

lalasnow's Review

July 23, 2009
I have been making this dish for about 5 years (since it was published in Cooking Light in 2004) and I love it! It is so quick and easy. I make it without olives since my husband doesn't like them and it's still tasty. When you don't know what to make for dinner, this is a great go-to recipe - most of the ingredients are staples and the ones that aren't keep forever in the pantry (i.e. olives and green chilies). Also, substitute Greek yogurt (i.e. Fage) for the sour cream to make it even more low fat - no one will be the wiser!