Spicy, Saucy, Mexican Chicken

Prep Time
Cook Time
Ready In

"Only 4 ingredients in this recipe and it is so tasty. I like to use thighs in stead of brests. Leave out the cheese if you want to cut back a bit on fat etc but this recipe is really quite weight friendly. This is mild spicy. I have enjoyed it with & without cheese.It is a Kraft recipe."

Original recipe yields 4 servings


  • Serving Size: 1 (312.3 g)
  • Calories 730
  • Total Fat - 16.5 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 117.6 mg
  • Sodium - 771.6 mg
  • Total Carbohydrate - 76.3 g
  • Dietary Fiber - 17.6 g
  • Sugars - 3.7 g
  • Protein - 68.7 g
  • Calcium - 467.6 mg
  • Iron - 6.9 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 1.1 mg

Step 1

Cook the chicken in a non stick skillet over medium heat for 4 minutes on each side or until nicely browned on both sides.

Step 2

Add salsa & beans. Bring to a boil.

Step 3

Cover, simmer on medium-low heat for 5 minutes or until chicken is done (170f).

Step 4

Top with cheese.

Step 5

Remove from heat & let stand for 5 minutes or until the cheese has melted.

Tips & Variations

No special items needed.


Chef shapeweaver

I was looking for a way to use up some leftover chicken, and remembered I had this recipe saved. And due to the lack of some of the ingredients substitutions were made. And they are as follows, the black beans were replaced with a can of Southwestern Style Pinto Beans which had diced chili peppers and other seasonings added. Instead of the low fat Tex-Mex cheese, a blend of Nacho/Taco Seasoned Cheese was used. I served this over Crispy Restaurant Style Tortillas. We both thought the flavors were really good. And I'm VERY please to be the first one to rate,review, and photograph this recipe. :)Thanks for posting and , " Keep Smiling :) "

review by:
(28 Sep 2018)