Description
Queso Baked Chicken is a quick, creamy Tex-Mex dinner loaded with tender chicken breasts, spicy queso sauce, green chiles, juicy tomatoes, and melty cheese. Perfect for busy weeknights!
Ingredients
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4 chicken breasts, skinless and boneless
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2 teaspoons chili powder
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1 teaspoon cumin
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¼ teaspoon salt
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2 Roma tomatoes, chopped
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4 oz mild green chiles
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1 cup Chile Con Queso sauce (Desert Pepper brand recommended)
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1 cup shredded Cheddar cheese (or Monterey Jack, or a blend)
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1 Roma tomato, chopped, for garnish
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2 tablespoons fresh parsley, chopped, for garnish
Instructions
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Preheat oven to 375°F (190°C).
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Arrange chicken breasts in a deep baking dish or casserole pan.
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Sprinkle chili powder, cumin, and salt evenly over the chicken.
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Top chicken with half of the chopped tomatoes and half of the green chiles.
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Spread queso sauce evenly over each chicken breast.
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Sprinkle the remaining chopped tomatoes and green chiles on top.
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Cover chicken with shredded cheese.
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Bake for 25-30 minutes, until chicken is cooked through and no longer pink inside.
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Garnish with chopped tomato and parsley before serving.
Notes
Monterey Jack cheese can be swapped in for a milder flavor.
Adjust spice level with hotter queso sauce or spicy green chiles.
Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 48 g
- Cholesterol: 145 mg