Mexican Salsa Chicken Fiesta Recipe

Why You’ll Love This this Mexican Salsa Chicken Fiesta

This one-pan wonder transforms basic pantry staples into a crowd-pleasing dinner that’ll have everyone asking for seconds.

The Bisquick batter creates a fluffy, biscuit-like base that soaks up all those delicious salsa flavors, while melted cheddar cheese brings everything together in gooey perfection.

Best of all, you can have this hearty meal on the table in under 30 minutes, which means less time in the kitchen and more time enjoying dinner with the people you love.

Ingredients List

You’ll need just seven simple ingredients to create this Mexican-inspired masterpiece that tastes way more complicated than it actually is.

• 2/3 cup original Bisquick baking mix
• 2 tablespoons water
• 1 egg
• 1 1/2 cups shredded cheddar cheese (6 ounces)
• 3 boneless skinless chicken breast halves, cut into 1/2-inch pieces
• 2 teaspoons vegetable oil

• 1 1/4 cups Old El Paso thick & chunky salsa
• Healthier swaps: You can easily lighten this up by using reduced-fat cheese and low-sodium salsa, though honestly, life’s too short to skip the good cheese
• Protein boost: The chicken provides plenty of lean protein, making this more nutritious than your average comfort food casserole
• Sodium watch: Both the Bisquick mix and jarred salsa pack some salt, so taste before adding any extra seasoning
• Veggie opportunity: Nobody says you can’t sneak some diced bell peppers or corn into that chicken mixture for extra nutrition points

Step by Step Directions



This Mexican salsa chicken bake combines a simple Bisquick base with seasoned chicken and melted cheese for an easy weeknight dinner that’s ready in under 45 minutes.

• Prep the base: Heat oven to 400°F and spray an 8-inch or 9-inch square pan with cooking spray, then mix Bisquick, water, and egg in a small bowl and spread in the prepared pan.
• Add the cheese layer: Sprinkle 1 1/4 cups of the shredded cheddar cheese evenly over the batter base.
• Cook the chicken: Heat vegetable oil in a 10-inch skillet over medium-high heat, add chicken pieces and cook while stirring frequently until the outsides turn white, then drain any excess liquid.
• Create the salsa mixture: Stir the thick and chunky salsa into the cooked chicken and heat until the mixture is hot throughout.
• Assemble the casserole: Spoon the hot chicken and salsa mixture over the cheese-topped batter, keeping it within 1/2 inch of the pan edges.
• First bake: Place in oven and bake for 22 to 25 minutes or until the edges turn dark golden brown.
• Final cheese topping: Remove from oven, sprinkle the remaining 1/4 cup cheese on top, then return to oven for 1 to 3 minutes until the cheese melts completely.
• Finish and serve: Remove from oven and loosen the edges from the sides of the pan before cutting and serving.

For even better heat distribution and retention, consider making this recipe in an enameled cast iron Dutch oven instead of a regular baking pan.

Substitutions and Variations

• Lighten it up: Use reduced-fat cheese and Greek yogurt mixed with a packet of taco seasoning instead of some of the salsa for a protein-packed twist.
• Breakfast version: Replace chicken with cooked breakfast sausage and add scrambled eggs to the mix, because who says casseroles can’t work for brunch.
• Extra herbs: Fresh cilantro, green onions, or a sprinkle of cumin in the chicken mixture brings more authentic Mexican flavors to the party.

Additional Things to Serve With This Dish

This dish is practically begging for some tasty sidekicks to round out your Mexican feast.

• Simple sides that won’t compete: A basic green salad with lime vinaigrette cuts through all that cheesy goodness, while Spanish rice or cilantro-lime rice adds substance without overwhelming the main event.
• Creamy cooling agents: Guacamole, sour cream, or even a dollop of plain Greek yogurt helps tame the heat if your salsa runs on the spicy side, plus who doesn’t love extra creamy textures.
• Veggie additions: Roasted bell peppers, corn salad, or black bean and corn salad bring color and nutrition to the table, because we’re all pretending to be responsible adults here.
• Bread situation: Warm flour tortillas, cornbread, or even tortilla chips work perfectly for scooping up every last cheesy bit, though honestly you might just want to grab a fork and go to town.
• Beverage pairings: Ice-cold beer, margaritas, or even sparkling water with lime keeps things invigorating, especially since this casserole can be pretty rich and filling on its own.

Cooking Tips & Tricks (Chef’s Notes)

Let me share some tricks that’ll help you nail this recipe every time, because nobody wants soggy chicken casserole sadness.

• Don’t skip the pan spray: Seriously, this thing will stick like cement to an ungreased pan, and you’ll spend more time scraping than eating, which is just tragic.
• Cut chicken pieces evenly: Those half-inch pieces aren’t just a suggestion – bigger chunks won’t cook through properly, and tiny bits turn into chewy little nuggets of disappointment.
• Cook chicken until just white: We’re not going for fully cooked here since it hits the oven afterward, so resist the urge to keep stirring until it’s completely done or you’ll end up with rubber.
• Spread that batter to the edges: The Bisquick mixture acts as your crust, so make sure it covers the whole bottom of the pan, otherwise your chicken mixture might seep underneath and create a weird soggy situation.
• Leave that half-inch border: Trust the recipe on this one – if you spread the chicken mixture all the way to the edges, your beautiful crust won’t have room to puff up and get golden.
• Watch the cheese timing: That final sprinkle of cheese only needs a minute or two, so don’t wander off to scroll through your phone or you’ll come back to burnt cheese, which smells exactly as appetizing as it sounds.
• Let it rest before cutting: Give this baby five minutes to set up after baking, because patience now means clean slices instead of a sloppy mess on your plate.

Nutritional Facts

Quick breakdown of what you’re getting in each serving of this cheesy Mexican comfort food.

• Calories: Approximately 380-420 per serving (based on 6 servings)
• Protein: 28-32 grams from chicken and cheese – excellent for muscle maintenance
• Fat: 18-22 grams, mostly from cheese and oil used for cooking
• Carbohydrates: 25-30 grams, primarily from the Bisquick baking mix
• Fiber: 2-3 grams from the salsa vegetables
• Sodium: 980-1,200mg – on the higher side due to cheese, salsa, and baking mix
• Calcium: 25-30% daily value thanks to all that cheddar cheese
• Iron: 8-10% daily value from the chicken and fortified baking mix
• Vitamin C: 6-8% daily value from tomatoes and peppers in the salsa
• Saturated Fat: 9-12 grams, which is about half your daily recommended intake

Fun “Did You Know?”

Beyond the nutritional benefits, this Mexican Salsa Chicken recipe connects you to some fascinating culinary history and kitchen science.

Did you know Bisquick was invented in 1930 when a chef uncovered pre-mixed baking ingredients on a train? I find it amazing that salsa outsells ketchup in America, making it our top condiment.

Here’s something cool: when you cook chicken at high heat, the Maillard reaction creates those delicious browned flavors.

Cheddar cheese actually originated in England, not Mexico, but it’s become a staple in Tex-Mex cuisine through cultural fusion over centuries.