Simple to make, this baked chicken con queso casserole is loaded with fresh and vibrant Mexican flavors. Quick to prep, I’m sure this will become a favorite!
Baked Mexican Chicken
Dinner just got delicious in the form of this yummy chicken con queso.
Chicken breasts are seasoned with chili powder and cumin, before being baked with tomatoes, chilis and queso. This is one tasty Mexican casserole!
Be sure to try my Sheet Pan Nachos and Chicken Crunchwrap Supremes too!
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How to make baked chicken con queso
Be sure to see the recipe card below for full ingredients & instructions!
- Place the chicken in a baking dish and season.
- Add the tomatoes and chilis.
- Top with queso and shredded cheese.
- Bake!
Can you make this with chicken thighs?
Yes! You can make this with chicken thighs or breasts, both work well. Just be aware that thighs can take a little longer to cook through than breasts.
If in doubt, use an instant read thermometer that should register at 165F.
Can you make it ahead of time?
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.
Leftovers will keep well for 3 to 4 days in the fridge and can be reheated in the oven covered with foil at 350F for around 20 minutes.
What do you serve it with?
I like to serve this with a fresh side salad, the chicken is quite rich, so I like to balance it out with something a bit lighter.
For a heartier meal, it’s great served with rice and some side veggies, or even with pasta if you fancy!
Recipe Tips and Notes
- If you like things spicy, you can season the chicken with a little cayenne as well.
- For a milder dish, you can omit the green chilies.
This chicken con queso is one delicious family meal. So simple to prep, and one tasty dish comes out of the oven! Enjoy!
Chicken con Queso Bake
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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.
Sharon Qually says
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!
Becky Hardin says
We’re working on it!
Helen Betts says
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.
Becky Hardin says
Thanks for sharing your success with us, Helen!
Aura Mejia says
I love this recipe very much!
Becky Hardin says
I’m so happy to hear that, Aura!