Salsa Chicken

These taste like chicken enchiladas without the tortilla. Actually - this would be great to make a double batch of, then shred and freeze half of it for quick tacos or enchildades later.

I also made my own Taco Seasoning - it's really easy and you probably have everything already in your spice section.

Taco Seasoning

Ingredients
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Directions
1.In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.


Salsa Chicken
**I didn't have chicken breasts so I used skinless, bone in thighs. They took about 10-15 minutes longer.

Ingredients
4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)

Directions
1.Preheat oven to 375 degrees F (190 degrees C)
2.Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
3.Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4.Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.