Baked Queso Chicken

4 from 1 vote

This Baked Queso Chicken is tender, cheesy, and packed with Mexican-inspired flavor from taco seasoning, Ro*Tel, queso, and shredded cheese. A quick buttermilk soak helps keep the chicken juicy while it bakes under the creamy, cheesy topping. Serve it over hot cooked rice with plenty of the queso sauce spooned over the top.

Course chicken, dinner, Main Dish

Cuisine American, Mexican, Tex-Mex

Keyword cheesy, comfort food, one pot, spicy

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 452kcal

Author Laura

Equipment

Ingredients

1 cup buttermilk
4 boneless skinless chicken breasts
2 tsp taco seasoning
salt and pepper
10 oz can Rotel drained (diced tomatoes and chilies)
1 cup store-bought queso
½ cup pepper jack shredded
½ cup cheddar cheese shredded
cooked rice for serving

Instructions

Place chicken in a gallon-sized Ziploc bag with buttermilk. Place in the fridge and let sit overnight or for at least 30 minutes. Drain and pat dry.
Preheat the oven to 375 degrees.
Drain chicken and pat dry. Sprinkle the chicken with taco seasoning, along with salt and pepper to taste.
Place in a glass baking dish.
Place half of the Ro*Tel on chicken. Then cover with queso and place the remaining Ro*Tel on top. Top with the grated cheeses.
Bake at 375 degrees for 25-30 minutes, until an instant-read thermometer reads 155º. They will continue to cook once removed from the oven.
Serve chicken and sauce over cooked rice. Serves 4.

Nutrition