Go Back

Creamy Chicken Queso Bake

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 6–8 servings
Print Recipe
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • For the Base:
  • 2 cups 300 g cooked shredded chicken (rotisserie works great)
  • 1 10 oz / 284 g can Rotel diced tomatoes with green chiles (undrained)
  • 1 cup 240 ml sour cream
  • 1 cup 100 g shredded cheddar cheese
  • 1 cup 100 g shredded Monterey Jack cheese
  • ½ cup 120 ml queso dip or melted Velveeta (store-bought or homemade)
  • ½ cup 60 g diced onion
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste
  • For Assembly:
  • 6 small flour tortillas cut into strips or triangles or 1 bag tortilla chips
  • ½ cup 50 g shredded cheese (for topping)
  • Fresh cilantro and sliced jalapeños optional garnish

Method
 

  1. Directions
  2. Preheat the Oven
  3. Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  4. Mix the Filling
  5. In a large bowl, combine shredded chicken, Rotel tomatoes, sour cream, cheeses, queso, onion, and seasonings. Stir until everything is evenly coated.
  6. Layer the Bake
  7. Spread a thin layer of the chicken mixture on the bottom of the dish. Add a layer of tortilla pieces, then another layer of the chicken mixture. Repeat layers until all ingredients are used, finishing with chicken and cheese on top.
  8. Bake
  9. Bake uncovered for 25–30 minutes, or until hot and bubbly and the top is lightly golden.
  10. Serve
  11. Garnish with chopped cilantro and sliced jalapeños if desired. Serve warm with tortilla chips, Spanish rice, or a green salad.

Notes

Chef’s Tip
• Add black beans or corn for extra heartiness.
• For more heat, stir in ½ teaspoon crushed red pepper or a dash of hot sauce before baking.
• This dish reheats beautifully — it thickens slightly as it cools, making it great for next-day leftovers or party dips.