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Queso Chicken Bake
Caroline

Queso Chicken Bake

This creamy and cheesy Queso Chicken Bake features tender seasoned chicken smothered in a flavorful queso sauce with Rotel tomatoes, melted cheddar, and Monterey Jack cheese. An easy weeknight dinner that’s full of Tex-Mex comfort!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Tex-Mex
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 cup prepared queso dip
  • 0.5 cup shredded cheddar cheese
  • 0.5 cup shredded Monterey Jack cheese
  • 1 can (10 oz) Rotel tomatoes with green chiles, drained
  • 1 tbsp taco seasoning
  • 2 tbsp olive oil
  • 0.25 cup heavy cream or milk
  • salt and pepper, to taste
  • chopped cilantro or green onions, for garnish

Equipment

  • 9x13-inch baking dish
  • mixing bowl
  • measuring cups and spoons
  • aluminum foil (optional for covering)
  • spatula or spoon

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
  2. Rub chicken breasts with taco seasoning, salt, and pepper. Heat 1 tablespoon olive oil in a skillet and sear each side for 1–2 minutes to lock in flavor.
  3. In a bowl, combine queso dip, Rotel tomatoes, heavy cream, and half of the shredded cheeses. Stir until smooth.
  4. Place seared chicken in the baking dish and pour queso mixture evenly over the top.
  5. Bake uncovered for 25–30 minutes, or until chicken reaches 165°F (74°C) internally.
  6. Sprinkle remaining cheese over the top and bake another 5 minutes until melted and bubbly.
  7. Let rest for a few minutes, then garnish with chopped cilantro or green onions before serving.

Notes

For a heartier meal, serve over rice, pasta, or tortilla chips. Add a squeeze of lime juice before serving for brightness. For an extra creamy texture, mix in a spoonful of cream cheese with the queso mixture before baking.