After making the Salsa Chicken recipe my mom shared with me many times, I found myself one evening with boneless, skinless chicken breasts and nothing new in mind to do with them.  In times like these I like  to venture out so I decided to “re-create”the Salsa Chicken recipe.  The original recipe calls for sprinkling the breasts with taco seasoning; I did this to these, but I combined different ingredients for the sauce.

Ingredients:

4 T Taco Seasoning

1 14 oz can cream of chicken soup

1 4 oz can chopped green chilies

1 T ground cumin

juice of 1 lime

4 boneless, skinless chicken breasts

1 c shredded Monterey Jack cheese

2 T chopped cilantro (optional)

Preheat oven to 375 degrees.  Spray 13x9x2 Baking dish with no-stick spray.  Place chicken breasts in prepared baking dish and sprinkle well with  taco seasing.  Combine the cream of chicken soup, green chilies, 1 T cumin, juice of 1 lime.  Cover with sauce.   Bake uncovered for 20-25 min, depending on size of breasts, sprinkle cheese on top and bake for additional 5 minutes.  Meat thermometer should read 165 degrees.  Top with chopped cilantro.

I served this dish with Mexican rice and sautéed spinach.

Note:  I had a little salsa verde and added that to my sauce. If you like yours a little “greener” you can use green chili enchilada sauce instead of the cream of chicken.