Chicken con Queso features chicken breasts that are oven baked to tender perfection with tomatoes, green chiles, queso and cheddar cheese. When I’m craving Mexican flavors and lots of cheese, this is what I make! It’s so easy to prep with under 10 ingredients.
I first made this chicken con queso recipe for a Cinco de Mayo party a few years ago it was love at first bite! Now it’s become a permanent fixture in my weeknight dinner routine. It’s super quick to prep and calls for minimal ingredients, most of which I usually have on hand. However, that’s not why I can’t stop making it… my family practically begs me for this cheesy Mexican chicken! Sometimes, it can be challenging to make sure my kids eat enough protein. I’ve found that the trick is to smother that protein with lots of queso and gooey cheddar cheese. It works like a charm every time!
What’s in chicken con queso?
Baked chicken breasts and queso is always a good idea, right? Here’s a quick look at what makes this recipe really pop:
- Chicken: While I love using chicken breasts for this recipe, boneless, skinless thighs also work well.
- Cheddar Cheese: For the very best flavor and texture, consider grating the cheddar cheese right off the block.
- Queso: Any brand will do the trick! So far, I’ve yet to try a jar of queso that I didn’t enjoy.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
This chicken con queso is best served as soon as it’s ready, but you can prep the whole dish and keep it covered in the fridge for a few hours until you are ready to bake it. Once baked, leftovers will keep for 3-4 days in the fridge and can be reheated in the oven covered with foil at 350°F for around 20 minutes.
Notes and Tips
- When I’m not making this for my kids, I like to heat things up with some cayenne powder. Sprinkle it right on top of the chicken breasts with the other seasonings for a spicy kick.
- Feel free to omit the green chiles if you want to make it super mild.
Top Reader Review
“We really liked this! My chicken breasts were pretty small (those Perdue breasts in packs of five), so I only needed half of the spices, but the queso, peppers and tomatoes made a great sauce, perfect topped with the cheddar.” – Helen B.
Chicken con Queso Bake
Ingredients
- 4 chicken breasts
- 3 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon kosher sea salt
- 3 roma tomatoes diced
- 4 ounces diced fire roasted green chiles
- 15 ounces salsa con queso jar of cheese dip
- 1 cup sharp cheddar cheese shredded
- Fresh chopped parsley
Instructions
- Preheat oven to 350℉.
- Place chicken breasts in casserole dish then season with chili powder, cumin and salt.4 chicken breasts, 3 teaspoons chili powder, 1 teaspoon ground cumin, ½ teaspoon kosher sea salt
- Add diced Roma tomatoes and diced green chiles on top of chicken.3 roma tomatoes
- Spread entire jar of queso on top of chiles, tomatoes, and chicken.15 ounces salsa con queso, 4 ounces diced fire roasted green chiles
- Sprinkle shredded cheese on top of queso.1 cup sharp cheddar cheese
- Bake for 40 minutes.
- Serve with extra diced tomatoes and parsley.Fresh chopped parsley
Notes
- If you like things spicy, you can season the chicken with a dash of cayenne as well.
- For a milder dish, you can omit the green chiles.
I do enjoy your recipes and have tried quite a few. I do wish however that some nutritional values were given. It’s a bit of a pain having to look up these things even in and app. Good recipes though. I enjoy seeing them in my email. Thanks!
We’re working on it!
We really liked this! My chicken breasts were pretty small (those Perdue breasts in packs of five), so I only needed half of the spices, but the queso, peppers and tomatoes made a great sauce, perfect topped with the cheddar.
Thanks for sharing your success with us, Helen!
I love this recipe very much!
I’m so happy to hear that, Aura!