Creamy Salsa Chicken Bake is a simple one-pan Tex-Mex dinner where thin-sliced chicken breasts bake in enchilada sauce with refried beans, then finish with cream cheese, salsa, and melted cheese for a satisfying, family-friendly meal.
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Preheat your oven to 375°F (190°C).
Pour the red enchilada sauce into the bottom of a 9x13 inch baking dish.
Add the chopped red onion and diced green chiles to the sauce and stir to combine.
Using a cookie scoop, place dollops of refried beans evenly throughout the sauce.
In a separate bowl, toss the chicken breasts with the taco seasoning until fully coated.
Lay the seasoned chicken breasts in a single layer on top of the sauce and beans.
Break the softened cream cheese into small pieces and dot them over the top of the chicken.
Sprinkle about half of the shredded cheese over the chicken and cream cheese.
Pour the chunky salsa evenly over the cheese layer.
Top with the remaining shredded cheese and sprinkle with sliced green onions.
Spray a piece of aluminum foil with cooking spray and cover the baking dish loosely.
Bake for 25 minutes.
Remove the foil and bake for another 5-10 minutes, or until the chicken is cooked through and the cheese is bubbly and lightly browned.
Let rest for a few minutes before serving. Serve with rice and extra refried beans if desired, spooning extra sauce from the pan over everything.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F oven for 15–20 minutes until warmed through.
Yes. Thighs stay moister but may need 5–10 extra minutes baking time. Slice them thin and check for doneness at 165°F internal temp.
Bake until a meat thermometer inserted into the thickest piece reads 165°F, or until chicken is opaque throughout and no longer pink inside.
Yes. Layer ingredients in the baking dish, cover with foil, and refrigerate overnight. Add 5–10 minutes to bake time if baking from cold.
A 9x13-inch baking dish works best for even cooking and serving. Glass or metal conducts heat similarly; either works.
Swap cream cheese and shredded cheese for dairy-free alternatives. Use plant-based protein or extra beans if omitting chicken.
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