Ingredients:
– 4 boneless, skinless chicken breasts
– 1 (10 ounce) can Ro-Tel tomatoes and green chilies, undrained
– 1 cup queso (use your favorite brand or homemade queso)
– 1 cup shredded Monterey Jack or Mexican blend cheese
– 1 teaspoon chili powder
– 1 teaspoon garlic powder
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro for garnish (optional)
Instructions:
1. Preheat your oven to 375 degrees Fahrenheit.
2. Season the chicken breasts with chili powder, garlic powder, cumin, salt, and pepper, ensuring that both sides are well-coated.
3. Lay the seasoned chicken breasts flat in a single layer in a greased 9×13 inch baking dish.
4. Pour the can of Ro-Tel tomatoes and chilies evenly over the chicken.
5. Drizzle the queso over the top of the chicken and Ro-Tel layer.
6. Sprinkle the shredded cheese over the queso, ensuring all the chicken is covered.
7. Bake in the preheated oven for 35 minutes, or until the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit.
8. Remove from the oven and let it rest for a few minutes before serving.
9. Garnish with fresh cilantro if desired, and serve hot.

Enjoy your homemade Queso Chicken Bake with its perfect meld of creamy, cheesy textures, and the harmonious kick of tomatoes and chilies. This dish not only warms the belly but also brings a little Tex-Mex flair to your dining table.