Description
This Queso Smothered Chicken is a comforting Mexican-inspired dinner featuring juicy seasoned chicken, homemade Spanish rice, and a rich, creamy queso sauce. The chicken is seared until golden, then served over rice and generously topped with warm queso made with American cheese, pepper jack, tomatoes, jalapeno, and green chilies.
Ingredients
- 1 3/4 to 2 lbs. chicken breast or thighs, sliced
- 2 tablespoons oil
- 1 taco seasoning or fajita seasoning packet, about 3 tablespoons
- 2/3 lb. Boar’s Head White American Cheese, from the deli department
- 1/2 lb. Pepper Jack or Monterey Jack Cheese, cut into small cubes
- 1 (10-ounce) can Rotel tomatoes with green chilies, drained
- 1/4 teaspoon salt
- 1 jalapeno, diced
- 1 (12-ounce) can evaporated milk or half-and-half
- 1 (4-ounce) can green chilies
- Spanish rice
- Cilantro, for garnish
Instructions
- Make the Spanish rice according to your favorite homemade Spanish rice recipe.
- Slice the chicken breasts or thighs into thin, even strips against the grain. Season with taco or fajita seasoning.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sear the chicken strips in batches, avoiding overcrowding, for 3-4 minutes per side, or until golden and cooked through. Transfer to a plate and let rest for several minutes.
- Make the queso. Heat a large skillet or pot over medium-low heat. Add the drained Rotel tomatoes and diced jalapeno. Saute for 1 minute, then sprinkle with salt.
- Add the evaporated milk or half-and-half. Add one-fourth of the American cheese at a time, stirring well after each addition. Once all the American cheese has melted, add one-fourth of the pepper jack cheese at a time, stirring often until completely melted.
- Stir in the green chilies and cook for 5 minutes longer.
- Assemble the dish by spooning Spanish rice onto each plate or bowl. Top with the sauteed chicken strips and drizzle generously with warm queso. Garnish with fresh cilantro.
Notes
- See the original recipe post for frequently asked questions and substitution ideas.
- Slice the chicken into evenly sized strips so it cooks consistently.
- Cook the chicken in batches if needed to help it sear and brown properly.
- Add the cheeses gradually to the queso and stir well after each addition for a smooth, creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican