1 cup Buttermilk
4 boneless chicken breast
2 teaspoons taco seasoning
salt and pepper
10 ounces Ro-Tel tomatoes and chilies
1 cup queso
1 cup pepper jack and cheddar cheese shredded
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Place chicken in ziplock bag with buttermilk and let sit overnight or at least for 30 minutes. Drain, and pat dry.
Preheat oven to 375º. Sprinkle chicken with taco season and salt and pepper. Place in a glass baking dish.
Drain tomatoes and chilies and place half on chicken, cover with queso and place the rest of the tomatoes on top. Cover with grated cheese mixture.
Bake for 25-30 minutes, until instant thermometer reads 155º. They will continue to cook once removed from the oven.
For tender chicken marinate in buttermilk for 30 minutes.
If you don’t have Ro-tel tomatoes, chop fresh tomatoes and a jalapeno.
You can find queso in the refrigerated section of the grocery or on the potato chip aisle.
This is great served over rice.