1 cup Buttermilk
4 boneless chicken breast
2 teaspoons taco seasoning
salt and pepper
10 ounces Ro-Tel tomatoes and chilies
1 cup queso 12 ounces
1 cup pepper jack and cheddar cheese shredded
Place chicken in zip lock 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.