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Cheesy Rotel Chicken

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Cheesy Rotel Chicken is a creamy, bold Tex-Mex skillet dish made with tender chicken, Rotel tomatoes, and melty cheese. It’s quick to make, perfect for weeknights, and incredibly versatile for serving over rice, pasta, or chips.

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 can (10 oz) Rotel tomatoes (with green chilies), undrained
  • 4 oz cream cheese
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1/2 onion, chopped (optional)
  • 2 cloves garlic, minced (optional)
  • 1 tbsp taco seasoning or 1 tsp each cumin, chili powder, and paprika
  • Salt and pepper to taste
  • 1 tbsp olive oil or butter
  • Chopped cilantro or green onions for garnish (optional)

Instructions

  1. Season chicken with taco seasoning, salt, and pepper.
  2. Heat oil in a skillet over medium heat. Sear chicken for 4–6 minutes per side until golden and cooked through. Remove and set aside.
  3. In the same skillet, sauté onion and garlic (if using) until softened.
  4. Add Rotel tomatoes and stir in cream cheese. Cook until cream cheese melts and sauce is creamy.
  5. Return chicken to skillet. Spoon sauce over top and sprinkle with shredded cheese.
  6. Cover and simmer until cheese is melted and everything is hot and bubbly, about 5 minutes.
  7. Garnish with cilantro or green onions if desired. Serve hot.

Notes

  • Use rotisserie or pre-cooked chicken for a faster version—just stir into sauce.
  • Add black beans, corn, or crushed chips for extra bulk or crunch.
  • Use pepper jack cheese for a spicier twist.
  • Serve over rice, pasta, in tacos, or with tortilla chips.
  • Freezes well for up to 2 months.

Nutrition

Find it online: https://cookedbymaya.com/cheesy-rotel-chicken/