Queso Baked Chicken - chicken spiced up with Southwestern spices and smothered with chopped tomatoes, green chiles, Queso sauce, topped with Cheddar (or Monterey Jack) cheese on top.
This Queso chicken bake is a great recipe for revamping your love for chicken breasts!
The chicken is covered with a creamy sauce, tomatoes, green chiles and cheese which makes it moist, flavorful and super tasty, not to mention easy to make!
If you enjoy Mexican, Tex-Mex, Southwestern style recipes - you'll love this chicken! I used store bought Chili Con Queso sauce - and it worked great.
Here are a couple of step-by-step photos to demonstrate just how easy it is to make this Queso chicken. First, place the chicken in a deep baking dish, such as this casserole pan:
Top with spices:
Top with half of chopped tomatoes and half of canned mild chiles:
Top with Queso and the remaining tomatoes and canned mild chiles:
Top with cheese:
Bake for 25-30 minutes in the preheated oven at 375 F until the chicken is cooked through and no longer pink in the center. Then, top with more chopped fresh tomatoes and chopped fresh parsley, and serve!
Queso Baked Chicken
Ingredients
- 4 chicken breasts , skinless and boneless
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ¼ teaspoon salt
- 2 roma tomatoes chopped
- 4 oz mild green chiles
- 1 cup Chile Con Queso sauce , medium (I used Desert Pepper brand)
- 1 cup Cheddar cheese , shredded, or, use Monterey Jack cheese, or Cheddar & Monterey Jack mix
- 1 roma tomato , chopped, for garnish
- 2 tablespoons fresh parsley , chopped, for garnish
Instructions
- Preheat oven to 375 F.
- Place chicken breasts in a deep baking dish, like a casserole pan.
- Sprinkle chili powder, cumin, and salt over chicken.
- Top chicken breasts with half of chopped tomatoes and half of canned green chiles.
- Spread Queso sauce evenly over each chicken breast.
- Top chicken breasts with the remaining half of chopped tomatoes and canned green chiles.
- Top chicken with shredded cheeses.
- Bake in the preheated oven at 375 F for 25-30 minutes, until the chicken is cooked through and no longer pink in the center.
- Top with chopped tomato and chopped fresh parsley. Serve.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
What side dishes would be best to serve with this meal?
Chris, here is what I recommend:
➡️ Beans and rice.
➡️ Cilantro-Lime Black Bean Rice: https://juliasalbum.com/cilantro-lime-black-bean-rice/
➡️ Mexican Street Corn
➡️ Mexican Street Corn Pasta Salad: https://juliasalbum.com/street-corn-pasta-salad/
Made this last night. Absolutely delicious! And easy! Cant wait to have the leftovers for lunch today
April, I am so happy you gave this recipe a try and enjoyed it! Thanks for sharing such a positive comment! 🙂
Hello, I made your dish today! I just changed two things: I had only half jar of Queso, so I add a little milk. And, I didn’t have the green chills. (Replace with a little bed of Green Avocado sauce, on top)
But it super AMAZING! My husband said, Nancy this is delicious! Mmmm The sauce is to died for!
He is too funny!! This is a keeper!
Thank You!
Nancy, I just love your enthusiastic comment - it made my day so much better!! Love your creativity with changing the ingredients!
I haven’t made this recipe, I’ve never heard of chili con quest sauce. Where would I find it?
I used Chile Con Queso sauce, medium heat (I used Desert Pepper brand). I like this particular brand over the others I have tried. I just bought it at a regular grocery store.
If you like cheese and a little heat you will fall in love with con queso sauce1
Again another most amazing dish we all lover the flavors thanks =)
You are very welcome! Glad you enjoyed it! 🙂
Made this with a New Mexican hatch green Chile queso and fresh fire roasted hatch green Chiles instead of the canned ones. Yum!
Glad you enjoyed this recipe!
I am going to try this with a side of brown rice
Great idea!
Dear Julia, I am sad to report that after following your recipe to the letter, my attempt came out as a soupy mess, with little flavor and no saving grace other than the chicken was moist. I wanted to include a photo but I do not see an option for that. Do you really use the breast or just a filet? Did you core the tomatoes? Unlike other home cooks where they love the recipe but change everything, I did not !!!
Sorry, but on to the next meal challenge.
This recipe does produce a lot of sauce, which you can see in the very first photo. I used chicken breasts. I just chopped the tomato. Did you use 1 cup of shredded Cheddar cheese?
the cumin ruined it
I just love you recipes!
Thank you! 🙂
Really enjoyed this quick and easy recipe. The chicken cooked in 25 min for me.
So happy you liked this recipe!
Could you use a can of rotel instead of the Roma tomatoes and green Chiles?
Yes, you can.
I’m definitely going to give this recipe a try! Sounds and looks great! I’m a bit leary of store bought queso, might try using Progresso’s Chicken cheese enchilada soup.
Enjoy!
What's a good side to pair with this chicken dish?
Making this for dinner I'm serving it with shredded lettuce diced tomatoes chopped onion and sour cream. You could also serve with refried beans but I'm on keto diet and don't eat beans.
Serving this with shredded lettuce, diced tomatoes, chopped onion, and sour creams sounds delicious!
Made for me ! Thank you so much !