Chicken Salsa Taco

By Susan Solomon
May 20, 2018
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Author Notes: This recipe is per 8x8 cake pan and 2 inches tall
Preheat oven 325 F
Susan Solomon

Serves: 4 to 6 people
Prep time: 1 hrs
Cook time: 20 min

  • 2 Chicken or Turkey breast shred or cubed
  • 1/2 Jar of a 650 ml Salsa your choise
  • 1 cup shred cheese orange or feta
  • 1/2 cup chopped or diced Mushrooms (optional)
  • 2 cups mixed shred cheese like orange and white
  • 1 cup Bag of taco chips crushed good

  1. In a large mixing bowl put in the chicken, Salsa, Mushrooms, (optional), 1 cup of shred cheese and crushed taco chips Mix well make sure all the salsa coats everything in the bowl.
  2. Transfer to the 8x8 cake pan make sure it is even then sprinkle the 2 cups of mixed shred cheese on top it should be evenly on top so when it melts that you have a nice crust on top. Put in the Oven at 325 F for 20 minutes or until cheese is melted.
  3. This recipe can be used by dish as well and can freeze what you dont use if you do by plate do the same as it says and just scoop onto a plate evenly and mic for 2 minutes or until cheese is melted add a few scoops of sour cream.

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