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Chipotle Salsa Baked Chicken
Chipotle Salsa Baked Chicken
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Baked chicken smothered in spicy chipotle salsa and melted Monterey jack cheese.
Ingredients:
  • 1 15-ounce can fire roasted tomatoes (or canned whole or crushed tomatoes if fire roasted are not available)
  • 1/4 cup red onion, chopped
  • 1 clove garlic, chopped
  • 1/2 cup packed fresh cilantro, chopped
  • 2 chipotle chili peppers in adobo, plus 1 teaspoon adobo sauce (less or more to taste)
  • 1 teaspoon lime juice
  • 1 teaspoon kosher salt
  • 1 1/2 pound boneless, skinless chicken breasts (or thighs), trimmed of excess fat, cut into 3-inch wide pieces
  • 4 ounces Monterey jack cheese, grated or sliced
  • Serve with or over
  • Avocados
  • More chopped cilantro
  • Sour cream
  • Corn or flour tortillas
  • Rice
  • Pasta
Instructions:
  • Prepare the salsa: Combine tomatoes, onion, garlic, cilantro, chipotle peppers in adobo, lime juice, and salt in a blender or food processor. Pulse until ingredients are finely chopped but salsa retains some texture.
  • Coat chicken with salsa: Preheat the oven to 350°F. Arrange chicken in a snug 8x10-inch casserole dish, then generously coat with chipotle salsa, ensuring all pieces are evenly covered.
  • Cover the chicken with aluminum foil and bake at 375°F for 25 minutes (30 minutes for thighs). Uncover, sprinkle cheese over chicken, and bake for an additional 10 minutes. Serve over rice, pasta, or with tortillas, and top with avocado, cilantro, and crema fresca or sour cream. To adapt for stovetop, sear chicken, cook onions, garlic, chiles, tomatoes, lime juice, cilantro, and salt in olive oil. Add chicken, simmer for 25 minutes, sprinkle with cheese, and cover until melted. Enjoy!

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