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
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 (Desert Pepper brand recommended)
1 cup shredded Cheddar cheese (or Monterey Jack, or a blend)
1 Roma tomato, chopped, for garnish
2 tablespoons fresh parsley, chopped, for garnish
Instructions
Preheat oven to 375°F (190°C).
Arrange chicken breasts in a deep baking dish or casserole pan.
Sprinkle chili powder, cumin, and salt evenly over the chicken.
Top chicken with half of the chopped tomatoes and half of the green chiles.
Spread queso sauce evenly over each chicken breast.
Sprinkle the remaining chopped tomatoes and green chiles on top.
Cover chicken with shredded cheese.
Bake for 25-30 minutes, until chicken is cooked through and no longer pink inside.
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