Ingredients:

  • 3 cups cooked, shredded or diced chicken breast/thighs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 small can (4 oz / 113g) diced green chiles, drained
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup low sodium chicken broth
  • 1 cup whole or 2% milk
  • 8 oz block of Monterey Jack or Velveeta-style cheese, cut into cubes
  • 1 cup freshly grated sharp Cheddar cheese
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt & black pepper, to taste
  • 1 cup frozen corn, thawed slightly
  • ¼ cup fresh cilantro, chopped (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). If not using an oven-safe skillet, lightly grease a 9x13 inch baking dish.
  2. Heat olive oil in the oven-safe skillet over medium heat. Add diced onion and sauté until softened (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
  3. Push the onions aside. Add the butter to the center of the skillet and let it melt. Whisk in the flour immediately to create a smooth paste (the roux). Cook the roux for 1 minute.
  4. Slowly whisk in the chicken broth until smooth, followed by the milk. Bring the mixture to a gentle simmer, whisking constantly until the sauce begins to thicken slightly (about 3-4 minutes).
  5. Reduce heat to low. Add the cubed processed cheese and the shredded Cheddar, stirring until fully melted and silky smooth. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Taste and adjust seasoning.
  6. Fold the shredded chicken, drained green chiles, and thawed corn into the queso sauce until everything is evenly coated. Spread the mixture evenly in the prepared dish or skillet.
  7. Bake uncovered for 20–25 minutes, or until the edges are bubbling fiercely and the top has set slightly.
  8. Remove from the oven. Let it rest for 5 minutes to set up. Garnish generously with fresh cilantro and diced jalapeño (if using) before serving.