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 Chicken Bake - chicken spiced up with Southwestern spices and smothered with chopped tomatoes, green chiles, Queso sauce, topped with Cheddar (or Monterey Jack) cheese on top. Mexican, Tex-Mex, Southwestern style recipe.
- 4 chicken breasts , skinless and boneless
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 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
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Preheat oven to 375 F.
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Place chicken breasts in a deep baking dish, like a casserole pan.
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Sprinkle chili powder, cumin, and salt over chicken.
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Top chicken breasts with half of chopped tomatoes and half of canned green chiles.
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Spread Queso sauce evenly over each chicken breast.
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Top chicken breasts with the remaining half of chopped tomatoes and canned green chiles.
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Top chicken with shredded cheeses.
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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.
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Top with chopped tomato and chopped fresh parsley. Serve.
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 !