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Queso Chicken Bake
Sarah namedy

Queso Chicken Bake

This Queso Chicken Bake combines tender, seasoned chicken breasts with creamy queso, Ro-Tel tomatoes, and melted cheese for a Tex-Mex inspired dinner that’s both easy and irresistible.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 can (10 oz) Ro-Tel tomatoes and green chilies, undrained
  • 1 cup queso (use your favorite brand or homemade queso)
  • 1 cup shredded Monterey Jack or Mexican blend cheese
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • salt and pepper to taste
  • fresh cilantro for garnish (optional)

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Measuring spoons
  • Oven
  • Tongs

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken breasts with chili powder, garlic powder, cumin, salt, and pepper on both sides.
  3. Lay the seasoned chicken breasts flat in a greased 9x13-inch baking dish.
  4. Pour the can of Ro-Tel tomatoes and chilies evenly over the chicken.
  5. Drizzle the queso evenly over the top of the chicken and tomato layer.
  6. Sprinkle shredded cheese evenly over the top to fully cover the chicken.
  7. Bake uncovered for 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  8. Remove from oven and let rest for 5 minutes before serving.
  9. Garnish with fresh cilantro and serve hot.

Notes

Use homemade queso for extra flavor or swap in spicy queso for a kick. Serve with rice, tortilla chips, or a side salad. Leftovers reheat beautifully — store covered in the fridge up to 3 days.