My mother has been making this for as long as I can remember!
This dish combines the savory flavors of seasoned chicken with a creamy, cheesy queso sauce. It’s a comfort food classic that’s perfect for a weeknight meal or a casual gathering.
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Ingredients:
For the Chicken:
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| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 4 |
| Olive oil | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Paprika | 1 teaspoon |
| Cumin | ½ teaspoon |
| Chili powder | ½ teaspoon |
| Salt and pepper | To taste |
For the Queso Sauce:
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| Ingredient | Quantity |
|---|---|
| Unsalted butter | 2 tablespoons |
| All-purpose flour | 2 tablespoons |
| Whole milk or half-and-half | 1 ½ cups |
| Shredded cheddar cheese or Mexican cheese blend | 2 cups |
| Diced tomatoes with green chilies (Rotel) | 1 can (10 oz) |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Ground cumin | ½ teaspoon |
| Salt and pepper | To taste |
| Fresh cilantro | For garnish (optional) |
Instructions:
- Season and cook chicken: Season chicken breasts with garlic powder, paprika, cumin, chili powder, salt, and pepper. Cook in olive oil over medium heat until cooked through (internal temperature of 165°F). Remove from skillet and cover with foil to keep warm.
- Make queso sauce: In the same skillet, melt butter, whisk in flour, and cook for 1-2 minutes. Gradually whisk in milk or half-and-half until thickened. Stir in shredded cheese, diced tomatoes, garlic powder, onion powder, cumin, salt, and pepper.
- Smother chicken: Return cooked chicken to skillet, spooning queso sauce over each piece. Simmer for 2-3 minutes to absorb flavors.
- Garnish and serve: Garnish with fresh cilantro if desired. Serve chicken over rice, with tortilla chips, or alongside your favorite sides. Enjoy!
