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Chili Chicken Queso Bake

Chili Chicken Queso Bake: A Cheesy Crowd-Pleaser for All!

Chili Chicken Queso Bake is a quick and customizable casserole featuring juicy chicken, smoky Hatch chilies, and melted cheese, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 pound boneless, skinless chicken thighs Juicy and flavorful; swap for chicken breasts or pork tenderloin for a different taste.
  • 2 cups fresh Hatch chilies Bring a smoky, vibrant flavor; use roasted Anaheim or poblano chilies for a milder option.
  • 3 cloves garlic Freshly minced is always best.
  • 1 medium onion Yellow or white onions work perfectly.
  • 1 cup whole milk For a creamy queso.
  • 1 cup heavy cream For a rich and creamy texture.
  • 1 third cup all-purpose flour Gluten-free flour or cornstarch can also be used.
For the Cheese Sauce
  • 2 cups Monterey Jack cheese Provides creaminess and melt.
  • 1 cup sharp cheddar cheese Adds a robust kick; combine with pepper jack for heat.
  • 1 teaspoon smoked paprika Infuses extra smokiness.
  • 1 teaspoon ground cumin Adds earthy warmth.
  • 1 teaspoon salt Adjust to taste.
  • 1 teaspoon black pepper Adjust to taste.
For the Finish
  • 1 cup fresh cilantro Chopped finely for a garnish.
  • 2 tablespoons lime juice Always fresh.

Equipment

  • heavy-bottom skillet
  • measuring cups
  • Measuring Spoons
  • Whisk
  • Oven

Method
 

Preparation
  1. Pat dry the boneless, skinless chicken thighs with paper towels. Season with salt, black pepper, smoked paprika, and ground cumin. Let rest for 10 minutes.
  2. Heat 2 tablespoons of oil in a heavy-bottom skillet over medium-high heat. Add seasoned chicken and sear for 3-4 minutes on each side until golden brown. Remove from skillet.
  3. In the same skillet, lower heat to medium and add diced onion and minced garlic. Sauté for 2-3 minutes until softened. Gradually add whole milk and heavy cream, whisk in flour.
  4. Once sauce thickens, fold in chopped Hatch chilies and nestle seared chicken thighs back into the sauce.
  5. Preheat oven to 375°F. Transfer skillet to oven and bake for 15-20 minutes. Check that chicken reaches an internal temperature of 165°F.
  6. Let rest for 5 minutes before serving. Garnish with fresh cilantro and lime juice.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 15gProtein: 30gFat: 35gSaturated Fat: 20gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

For best flavor, use fresh ingredients and allow the casserole to rest before serving to enhance moisture and taste.

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