Servings: 4

3 medium - large boneless Chicken Breasts 3 medium - large boneless Chicken Breasts
1 c. Thick, smooth Salsa (not chunky). Strain some of the liquid off if it's too runny. I use Trader Joe's Chipotle, which may be too hot for some people. 1 c. Thick, smooth Salsa (not chunky). Strain some of the liquid off if it's too runny. I use Trader Joe's Chipotle, which may be too hot for some people.
½ c. Shredded Fiesta or Mexican style cheese. ½ c. Shredded Fiesta or Mexican style cheese.
Toppings: Sour Cream, Guacamole, chopped Cilantro and green onion. Toppings: Sour Cream, Guacamole, chopped Cilantro and green onion.

Cut Chicken into 1" strips, lengthwise.
Place chicken strips, side by side, into a greased 8 x 8 pan.
Spread Salsa over the top of the chicken, covering completely.
Bake at 350 for 35 minutes. Remove from oven. Sprinkle cheese over the top and bake for another 5 to 10 minutes or until cheese is melted and just beginning to brown.
Serve with Sour Cream, Guacamole, chopped Cilantro and green onion.

For a make ahead freezer meal - freeze chicken after cutting into strips. Thaw and follow above.  For a make ahead freezer meal - freeze chicken after cutting into strips. Thaw and follow above.