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I didn’t plan this recipe. Honestly, I was standing in my kitchen one Tuesday night—still in my work pants, hair in a messy bun, staring at a chicken breast like it had all the answers. I had bell peppers getting wrinkly in the crisper drawer, leftover rice from who-knows-when, and a jar of salsa I bought on a whim.
Out of sheer “I just can’t order takeout again” desperation, I threw it all in a baking dish, made a quick queso sauce (because we’re not savages), and crossed my fingers. Forty-five minutes later? Magic. The house smelled like one of those little Tex-Mex joints you stumble across on a road trip—the kind where the queso is always hot and someone’s abuela is in the back yelling in Spanish.
The kids devoured it. My husband went back for seconds without me having to ask “How is it?” And I? I had a glass of wine and felt like I had won something.
Why You’re Gonna Make This More Than Once
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One pan, no stress – Toss it together, pop it in the oven, and it basically cooks itself.
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It’s like fajitas and queso had a baby – And that baby is beautiful.
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Even picky eaters love it – Mine didn’t pick out a single bell pepper, and that’s saying something.
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You can make it ahead – Which is perfect for nights when future-you will be exhausted.
The Real Talk on Ingredients
Let me walk you through what’s going in here—and what you can swap when your fridge is throwing shade.
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Chicken Breast – Boneless, skinless, cubed up. But if you’ve got rotisserie chicken or even leftover grilled thighs? Use ‘em.
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Onion + Bell Peppers – I like a mix of red and green, but you use whatever’s hanging around. Got a yellow pepper? It’s invited.
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White Minute Rice – Don’t get fancy. Regular rice won’t cook through fast enough. This is a weeknight dish, not Thanksgiving.
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Chicken Stock + Taco Seasoning – I mix mine in a big ol’ measuring cup. Use bouillon if you don’t have boxed broth.
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Salsa – I’ve used everything from store-brand to fresh from the farmer’s market. Use what you like, mild or hot.
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Cilantro – If you’re one of those folks who thinks it tastes like soap, skip it. I won’t tell.
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Queso Sauce – Made with evaporated milk (trust the process), Mexican cheese blend, American cheese (yep, those yellow singles), and diced green chiles. It’s not gourmet, but it is glorious.
Let’s Make This Magic Happen
Take a breath. We’re gonna do this together.
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Preheat that oven to 375°F
Get your 9×13 pan ready—spray it or butter it. Whatever you’ve got time for. -
Sear the Chicken
Melt 2 tablespoons of butter in a big skillet over medium-high heat. Add your chicken cubes and sprinkle on some salt and pepper. Cook just until the sides get a little golden—don’t worry about cooking it all the way through. We’re just getting flavor started. Toss that chicken into your baking dish. -
Sauté the Veggies
In the same pan (don’t wash it, those brown bits are flavor!), melt the rest of the butter. Add your sliced onions and peppers. Cook ‘em for about 5–6 minutes, stirring now and then, until they look soft and a little golden in places. Then into the dish they go, right on top of that chicken. -
Make the Liquid Gold
In a cup or small bowl, whisk together chicken stock and taco seasoning. Smells good already, right? -
Assemble It All
Sprinkle your uncooked rice evenly over the chicken and veggies. Pour that stock mixture all over it. Then spoon in the salsa—spread it around with the back of your spoon. Give everything a gentle mix right in the pan (don’t get wild—we want the rice mostly underneath the liquid). -
Cover & Bake
Tightly cover the dish with foil. Pop it in the oven for 45 minutes. And here’s the hard part: leave it alone. Don’t peek. -
Meanwhile, Make the Queso
In a saucepan over medium heat, pour in the evaporated milk. Toss in the shredded Mexican cheese, American cheese slices (tear ‘em up), and the green chiles. Stir every couple minutes until it’s smooth, dreamy, and thick enough to coat the back of a spoon. Then turn the heat to low and keep it warm. -
Finish It Off
After 45 minutes, pull the casserole out, carefully remove the foil, and fluff the rice a bit with a fork. It should be steamy and tender. Garnish with cilantro if you like. -
Time to Eat
Spoon it into bowls, pour over that warm queso, and try not to eat it straight from the pan. I mean, unless no one’s watching.
Little Ways to Make It Yours
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Need more protein? Add black beans or crumbled chorizo.
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Vegetarian? Skip the chicken and load it up with mushrooms or roasted zucchini.
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Want it spicier? Use a hot salsa and add some diced jalapeños to the queso.
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Feeding a crowd? Serve it with tortilla chips and call it dinner nachos. You won’t get complaints.
Leftovers That Don’t Suck
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Fridge: Keep in an airtight container up to 4 days.
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Microwave: Add a splash of broth or water before reheating—keeps it moist.
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Queso Leftovers: Store separately and reheat with a bit of milk to bring it back to life.
Fun tip? Wrap a scoop in a tortilla, add scrambled eggs, and boom—breakfast burrito. You’re welcome.
Come Back and Tell Me How It Went
Listen, friend—I hope this casserole brings you the same little moment of peace it brought me. We all need those go-to recipes that don’t ask too much of us. Just a few pantry staples, a little love, and dinner practically makes itself.
If you give it a try, I’d honestly love to hear what you thought. Leave a comment, send a photo, or just tell me what you changed—I always learn something from y’all.
Until next time, keep the queso warm and your people fed.
Queso Smothered Fajita Casserole
Ingredients
- 1/4 cup unsalted butter, divided
- 1 lb chicken breast, cut into cubes
- 1 yellow onion, sliced into 2-inch pieces
- 1 red bell pepper, sliced into 2-inch pieces
- 1 green bell pepper, sliced into 2-inch pieces
- 2 cups white minute rice
- 2 cups chicken stock
- 1 oz taco seasoning
- 1 15.5 oz jar salsa
- 1/3 cup fresh cilantro, chopped
- Kosher salt and freshly cracked black pepper, to taste
- 1 12 oz can evaporated milk
- 2 cups grated Mexican cheese blend
- 10 slices American cheese
- 1 4 oz can diced green chiles
Instructions
- Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
- In a skillet over medium-high heat, melt 2 tablespoons butter. Add chicken, season with salt and pepper, and cook for 2–3 minutes until golden. Transfer to baking dish.
- Melt remaining butter in the skillet and sauté onions and peppers for 5–6 minutes, until tender. Add to baking dish.
- Whisk chicken stock and taco seasoning in a measuring cup. Pour into baking dish with the salsa and stir everything to combine.
- Sprinkle rice over the mixture. Cover tightly with foil and bake for 45 minutes.
- While baking, make queso: In a saucepan over medium heat, combine evaporated milk, Mexican cheese, American cheese, and green chiles. Stir occasionally until smooth, about 10–12 minutes. Keep warm.
- Remove foil and fluff rice with a fork. Garnish casserole with chopped cilantro and top with warm queso or serve on the side.
Notes