Queso Chicken Bake

• servings: 6 servings
• active time: 5 minutes
• total time: 55 minutes

Ingredients

16 ounces Velveeta cheese

10 ounces ROTEL tomatoes with green chiles (1 can drained)

8 ounces canned black beans (1/2 can drained and rinsed)

8 ounces canned corn (1/2 can drained)

2 ½ pounds boneless, skinless chicken breast

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon cumin

½ teaspoon chili powder

freshly chopped cilantro

freshly chopped green onions

Directions

Preheat the oven to 400˚F.

Cut Velveeta into cubes and place in the bottom of a 9x13 baking dish. Add ROTEL tomatoes, corn, and black beans and stir.

Mix together salt, garlic powder, cumin, and chili powder. Season both sides of the chicken breast and lay flat on top of the cheese mixture.

Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 5-10 minutes or until the chicken is cooked through (165˚F internal temp.)

Remove chicken from the dish and stir queso until evenly combined. Lay chicken back on top of the queso.

Serve chicken with queso spooned over the top, then garnish with your choice or freshly chopped cilantro or green onions.

Nutrition

• Calories: 456 kcal
• Total Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 1 g
• Cholesterol: 153 mg
• Sodium: 1827 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 3 g
• Total Sugars: 8 g
• Protein: 59 g