- 3-4 chicken breasts
- Chili powder
- 1 can RO*TEL
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 16 oz. Velveeta
Preheat the oven to 375 degrees F.
Season the chicken breasts with chili powder, and then place the chicken breasts in a baking dish.
Layer the corn, black beans, and RO*TEL on top of the chicken.
Dice the queso cheese into 1/2 inch cubes and spread them evenly over the top of the dish.
Cover the dish with foil and bake in preheated oven for 45-55 minutes or until the chicken is done and the juices run clear.
*If you want the cheese to be a little crispy, remove the foil for the last 5 minutes of baking.
Remove from oven and remove the chicken breasts from the pan. Use a fork or whisk to work the extra cheese into the juices to form more queso sauce.
Serve over rice, with chips, or with tortillas. Enjoy!
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