Ingredients
• 1 - 2 packages boneless, skinless chicken thighs (can use breasts)
• 3 teaspoons chili powder
• 1 teaspoon cumin
• 2 teaspoons Tex-Mex seasoning
• Kosher salt & pepper
• 1 can Rotel
• 1 can Hatch green chiles
• 1 15 ounce jar Salsa con Queso (cheese dip)
• 1 - 2 cups shredded Mexican cheese
• Tortillas & desired toppings for serving (green onion, pico de gallo, sour cream, more cheese, etc.)
Directions
Preheat oven to 350 degrees. Place chicken in greased 9x13 baking dish. Sprinkle evenly with all seasonings. Pour Rotel over, then green chiles, then Salsa con Queso. Top with shredded cheese. Bake for 40 minutes. Shred with Quick Shred right in the dish. Serve in tortillas. Top with desired toppings.
