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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.
I really loved this recipe. The chicken was juicy and I loved the mixture of tomatoes / green chillis / cheese queso. I just had trouble what to pair it with. If you have any suggestions, let me know.
So glad you loved it, Stephanie!! That cheesy, tomatoey goodness is hard to beat For sides, I’d go with rice (any kind!), roasted veggies, or even some warm tortillas to scoop up all that saucy goodness. You can also try my very popular side dish below:
https://juliasalbum.com/cilantro-lime-black-bean-rice/
This was sooo good! Chicken was moist and perfect. I used fresh pico de gallo that I had on hand in place of the tomato-chili layers. Topped with sliced black olives. As a side dish I made cilantro-lime rice. It was a wonderful meal!
Jillian, I love your twist on this dish with the pico de gallo and black olives! Thanks for sharing!