Queso Smothered Chicken and Rice

This Queso Smothered Chicken is a comforting, flavor-packed meal that makes everyone at the table ask for seconds — Pollo con Queso is it. This dish brings together juicy sautéed chicken, homemade Spanish rice, and a rich, creamy queso sauce made from scratch. A hearty, cheesy, restaurant-style dish you can make right at home — and better than takeout.

This is one of those dinners that we make over and over in our home! It is cheesy, spicy, and savory and the perfect comfort food dish. Also, it is so good for meal-prep or for reheating for quick lunches. I love to make a big batch of Spanish rice, chicken, and homemade queso. Actually, my homemade queso recipe is one of the most requested foods I make in our home. You will love it!

What is Pollo con Queso?

Pollo con Queso translates to “chicken with cheese” — and this version delivers big time. We take tender slices of seasoned chicken, sauté them until golden and juicy, and serve them over a bed of fluffy homemade Spanish rice, then drizzle the whole thing in a smooth, velvety queso blanco sauce. It’s spicy, creamy, and perfect Mexican comfort food.

Queso Chicken Ingredients:

• Chicken Breast or Thighs
• Oil
• Fajita or Taco Seasoning

Green Chili Queso Ingredients:

• Boar’s Head White American Cheese: This can be found in the deli department. I love the high quality of this cheese and it makes a smooth queso. You can also use a queso blanco velveeta.
• Jalapeno
• Rotel Diced Tomatoes with Green Chilies
• Green Chilies
• Pepper Jack Cheese
• Evaporated Milk or Half-n-Half

* Homemade Spanish Rice Recipe

Why should I use white American cheese in homemade queso?

White American cheese is the SECRET to ultra smooth, creamy queso. Unlike many other types of cheeses, it melts evenly and won’t break or become grainy when heated.

Why? It contains stabilizers that prevent separation which creates a beautiful, silky sauce. Can I add other cheeses to the queso as well? Absolutely!

How to make Chicken con Queso:

1. Make the Spanish Rice. Find my Homemade Spanish Rice Recipe Here.
2. Saute the Chicken. Slice chicken breasts or thighs into thin, even strips against the grain. Season with taco or fajita seasonings.
3. Heat 2 Tablespoons of oil in a large skillet over medium-high heat. Sear chicken strips in batches (avoid overcrowding) for 3-4 minutes per side, or until golden and cooked through. Transfer to a plate and let rest for several minutes.
4. Make the Queso. Heat a large skillet or pot over medium-low heat. Drain the Rotel tomatoes and add to the skillet. Add diced jalapenos and saute for 1 minute. Sprinkle with salt.
5. Add evaporated milk or half-n-half. Add only 1/4 of the American cheese at a time, stirring well after each addition. Once the American cheese is added, add 1/4 of the pepper jack cheese at a time. Stir often until completely melted. Once the cheese is melted, stir in the green chiles. Cook for 5 minutes longer.
6. Assemble the dish. Spoon a bed of Spanish rice onto each plate or bowl. Top with sauteed chicken strips. Drizzle generously with warm queso. Garnish with fresh cilantro.

Tips for Success:

Use block cheeses for the smoothest melt — avoid pre-shredded cheese.

Don’t skip rinsing the rice — it makes all the difference in texture.

Cook chicken in a hot pan and don’t move it too much — this gets you that golden sear.

Use evaporated milk instead of regular milk for queso — it’s creamier and more stable.

Substitutions and Variations:

• Add sautéed peppers into the queso or place on top of the pollo con queso.
• Use grilled chicken instead of sautéed.
• Use cauliflower rice for a low-carb version.

Frequently Asked Questions:

Can I use pre-shredded cheese?

I suggest using block cheese and cutting into small cubes or freshly grating it. Pre-shredded cheese has anti-caking ingredients that can make the sauce grainy.

Why can I substitute for White American Cheese?

I suggest using Boar’s Head White American Cheese that you pick up at the deli but you can also use Velveeta Queso Blanco.

Can I make the queso ahead of time?

Yes! Store it in the refrigerator and reheat slowly on the stove or in the microwave, stirring frequently. Add a splash of milk to thin, if needed.

Popular Mexican Recipes:

Spanish Rice

Mexican Cheesy Taco Beef and Rice Skillet

Mexican Shredded Beef Tacos

Mexican Street Corn Chicken Tacos

Need Mexican Dessert Ideas? Check out these Mexican dessert recipes:

• Tres Leches Cake
• Fresas con Crema
• Caramel Flan
• Tres Leches Rice Pudding
• No-Fry Fried Ice Cream
• Mexican Chocolate Pie

Pin

Queso Smothered Chicken

By: Modern Honey® – www.modernhoney.com This Queso Smothered Chicken is a comforting, flavor-packed meal that makes everyone at the table ask for seconds — Pollo con Queso is it. This dish brings together juicy sautéed chicken, homemade Spanish rice, and a rich, creamy queso sauce made from scratch. Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Servings: 5

Ingredients

Chicken:

• 1 3/4 to 2 lbs. Chicken Breast or Thighs (sliced)
• 2 Tablespoons Oil
• 1 Taco Seasoning or Fajita Seasoning Packet (about 3 Tablespoons)

Queso:

• 2/3 lb. Boar's Head White American Cheese (deli dept)
• 1/2 lb. Pepper Jack or Monterey Jack Cheese (8-ounce block, 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-n-Half)
• (1) 4-ounce can Green Chilies

Spanish Rice:

• https://www.modernhoney.com/spanish-rice/
• Cilantro (for garnish)

Instructions

1. Make the Spanish Rice. Find my Homemade Spanish Rice Recipe Here.
2. Saute the Chicken. Slice chicken breasts or thighs into thin, even strips against the grain. Season with taco or fajita seasonings. Heat 2 Tablespoons of oil in a large skillet over medium-high heat. Sear chicken strips in batches (avoid overcrowding) for 3-4 minutes per side, or until golden and cooked through. Transfer to a plate and let rest for several minutes.
3. Make the Queso. Heat a large skillet or pot over medium-low heat. Drain the Rotel tomatoes and add to the skillet. Add diced jalapenos and saute for 1 minute. Sprinkle with salt
4. Add evaporated milk or half-n-half. Add only 1/4 of the American cheese at a time, stirring well after each addition. Once the American cheese is added, add 1/4 of the pepper jack cheese at a time. Stir often until completely melted. Once the cheese is melted, stir in the green chiles. Cook for 5 minutes longer.
5. Assemble the dish. Spoon a bed of Spanish rice onto each plate or bowl. Top with sauteed chicken strips. Drizzle generously with warm queso. Garnish with fresh cilantro.

Notes

See the recipe post above for answers to frequently asked questions and substitution ideas.

Nutrition

Calories: 625kcal
Carbohydrates: 3g
Protein: 56g
Fat: 43g
Saturated Fat: 21g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 14g
Trans Fat: 1g
Cholesterol: 203mg
Sodium: 1584mg
Potassium: 712mg
Fiber: 0.1g
Sugar: 2g
Vitamin A: 999IU
Vitamin C: 5mg
Calcium: 979mg
Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: DinnerCuisine: MexicanServings: 5
Calories: 625Keyword: pollo con queso, queso smothered chicken