Smoky Chipotle Chicken Queso Bake

Ingredients

• 2 cups cooked shredded chicken

• 1 can (10 oz) Rotel diced tomatoes with green chilies, drained

• 1 can (15 oz) black beans, rinsed and drained

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 cup cooked rice (optional, for a heartier bake)

• 1 block (8 oz) cream cheese, softened

• 1 cup chipotle queso dip (store-bought or homemade)

• 1 cup shredded Monterey Jack cheese

• 1 cup shredded cheddar cheese

• 1 tsp smoked paprika

• ½ tsp chili powder

• ½ tsp garlic powder

• Salt and black pepper, to taste

• 2 tbsp chopped cilantro (for garnish)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. In a large bowl, combine shredded chicken, Rotel tomatoes, black beans, corn, rice (if using), cream cheese, queso dip, smoked paprika, chili powder, garlic powder, salt, and pepper. Mix until well combined and creamy.

3. Spread mixture evenly into the prepared baking dish.

4. Top with shredded cheeses (Monterey Jack and cheddar).

5. Bake uncovered for 25–30 minutes, until hot and bubbly with golden cheese on top.

6. Remove from oven, let cool slightly, and garnish with fresh cilantro.

7. Serve warm with tortilla chips, over rice, or in warm tortillas.